Fig jam is one of my favorite condiments! Whether it’s slathered on a still-warm slice of fresh-baked bread, or dolloped onto a creamy piece of Brie, it’s one of my favorite summertime flavors. One problem: the sugar. So I figured a homemade fig jam recipe that uses honey instead! 

Ingredients:

Figs

Fresh figs can be expensive even when they’re in season. That’s why I made sure this recipe worked with frozen figs as well! They’re more affordable, and the extra water content evaporates during the cooking process, so it doesn’t affect the texture of the jam.

Honey

As I mentioned before, I use honey to sweeten this recipe. Taste your honey before using it for fig jam. Very fragrant, floral honeys can overpower the delicate flavors of the fig. I suggest using clover or even orange blossom honey to sweeten without adding too many competing flavors.

Water

The water in this recipe is intended to help the figs cook down without scorching the sugars. If during the cooking process you notice that the mixture is looking a little dry or burning at the edges, add more water 1 tbsp at a time. You don’t want your fig jam to end up tasting like a fireplace! 

If you like this recipe, you might also enjoy my Gluten-Free Raspberry Ricotta Cake, Beet Hummus, or Raspberry Shortbread Bars.

Let me know if you make my Homemade Fig Jam! Leave a comment, or post and tag @freshandlively on Instagram. 

Bon appétit! 

Have You Tried This Recipe? Leave A Comment! And Don’t Forget To Post A Pic On Insta And Tag @FreshAndLively!

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Homemade Fig Jam

This homemade jam makes it easy to enjoy the summertime flavor of figs all year round – and without any refined sugar!

• Author: Christine Tusher
• Prep Time: 5 Minutes
• Cook Time: 45 Minutes
• Total Time: 50 Minutes
• Yield: 12 1x

Ingredients

Scale 1x2x3x

• 10 oz fresh or frozen figs
• 1/3 c honey
• 2 tbsp water
• 1 tbsp lemon juice

Instructions

1. Place all ingredients in a metal saucepan over medium heat and stir together. Once the figs have softened, smash them against the bottom and sides of the pan with the back of a spoon.
2. Continue to cook, stirring occasionally, until the mixture gelatinizes and all the liquid evaporates – about 45 minutes. OPTIONAL: You may wish to run the mixture through a blender at low speed for 30 seconds if you prefer a smooth consistency.
3. Let the jam cool slightly, then pour into an airtight glass container. Store refrigerated for up to a week.
4.