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A silver spoon scooping out a serving of homemade fig jam from a glass mason jar.
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3.95 from 17 votes

Homemade Fig Jam Recipe

This Homemade Fig Jam recipe is made with fresh figs, a touch of honey, a bit of lemon juice, and does not require additional pectin or gelatin. 
Prep Time5 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Breakfast, Dessert, sauce
Cuisine: American
Servings: 16 Tablespoons


  • 1 lb. figs fresh*
  • ¼ cup water
  • ¼ cup honey or maple syrup
  • ¼ cup coconut sugar or regular sugar
  • 1 Tbsp. lemon juice
  • Pinch of salt
  • 1 tsp. vanilla


  • Wash figs and trim the stems.
  • Place figs in a large Nutribullet cup or in a large food processor with water. Pulse a few times until figs are mostly smooth with a few chunks left.
  • Add pureed figs to a medium-sized skillet over medium-high heat with honey, coconut sugar, lemon juice, and salt. Bring mixture to a boil and cook over medium-high heat for 2 minutes, stirring constantly.
  • Reduce heat to medium-low and let simmer for 10-15 minutes or until figs have reduced by half.
  • During the last 1-2 minutes add vanilla and stir to combine.
  • Let fig jam cool before serving or storing in smaller 4-ounce and 8-ounce mason jars.
  • Serve fig jam on toast, biscuits, or on gluten-free crackers with goat cheese and enjoy!



  • Brown turkey figs, black mission figs, and Adriatic figs work great in this recipe.
  • Some fig varieties may be sweeter or less sweet than those used in this recipe (brown turkey figs) and the amount of sugar may need to be adjusted.
  • Fig jam will last in the refrigerator without canning for up to 3 months, or on the shelf for up to 1 year if canned using a water bath.


Calories: 50kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 40IU | Vitamin C: 0.9mg | Calcium: 10mg | Iron: 0.1mg