The best way to use fresh figs in season is to make a batch of this delicious, preservative, additive and pectin free, vegan and gluten-free Fig Jam. This simple Fig Jam recipe also calls for a healthier choice of sweetener, that is, powdered jaggery instead of sugar. With jaggery the jam has rustic earthy flavors. Jaggery is basically Indian unrefined sugar made by boiling sugarcane juice. Jaggery is easily available in syrup, powder and blocks online. My recipes uses powdered jaggery but you can easily swap it with jaggery blocks or syrup. Also you don’t have to worry if you do not have jaggery. In the absence of jaggery at home, you can use regular sugar. This Fig Jam recipe is inspired by my friend Anamika’s recipe. I had decided to recreate it at my home. It is simply lovely and quite irresistible. Just as any other jam, this Fig Jam can also be used as a topping on cakes, custards, muffins, ice creams or any other dessert that you may like to have it with. You can give this to your kids in paratha or roti roll-ups too. Just spread a heap of this Fig Jam on the paratha, roll and pack in their dabba (tiffin). They’re going to love it!
Why opt for Fig Jam
I have been a fruit lover all my life. And the best way I’d like to consume my fruits, other than in their raw fruit form, is in jams, jellies, spreads, marmalades, conserves or preserves. One very important thing about fruits in these forms is that you can enjoy your favorite fruit any time of the season. There is no better way than these to preserve the goodness of fresh seasonal fruits. A particular fruit will still have their shelf-life. But the bottom line is that you pretty much have an access to it for many months at a go! I have been regularly preparing this Fig Jam recipe whenever ‘it’s that time of the year’ of fresh figs. Figs are rich in vitamins and minerals too. Hence, should be consumed as and when they can be. Besides relishing this Fig Jam with my homemade Whole Wheat Bread, I also make a delectable Fig Jam Roll.
How to make Fig Jam
Prep Figs
- Rinse, dry and chop 12 to 15 fresh figs. You can even mash or crush lightly. To rinse these many figs – soak the figs in a bowl or kitchen sink containing water covering them to which you have added about 1 tablespoon of vinegar and 1 teaspoon of baking soda for about 10 minutes. Then rinse again with fresh clean water a few times. Drain all of the water. Spread the figs on a tray or plate to dry naturally or pat them dry with a clean kitchen towel.
Cook Figs
- In a pan, add the chopped figs and 1 cup water.
- Keep the pan on a low to medium-low heat and let the figs cook. After 4 to 5 minutes, add ¼ cup organic powdered jaggery or raw sugar.
- Stir and let the fig mixture cook slowly on low heat.
Make Fig Jam
- Later after about 15 to 18 minutes after adding jaggery, the mixture will begin to thicken slowly. Keep stirring and mash the cooked figs while stirring.
- The fig jam mixture will thicken more and reach this consistency after about 7 to 8 minutes.
- Keep an eye on the fig mixture as it is thickening. It will begin to thicken quickly and if you don’t keep an eye you might end up with a thick gelatinous mass. This is after 3 minutes.
- Lastly, after 5 more minutes, this is the final Fig Jam consistency that we require. On low heat, it takes about 35 to 40 minutes to cook this jam. When the mixture starts to leave the sides of the pan, it means its done. Other ways to check the doneness is by these 2 steps: Also, towards the end, add 2 to 3 pinches of ground cinnamon and 1 teaspoon lemon juice. Stir and mix well. Note that the timing will vary with the kind of pan, size of pan and the heat intensity.
Store Jam
- Cover the pan with a clean kitchen towel and let the jam cool. Once cooled, fill a clean sterilized glass jar with the jam and refrigerate it. Use it as a topping on your favorite desserts or spread it on your toasts. Do use a glass jar to store the jam. Avoid using plastic jars as the chemicals from them can leach in the food. Spoon the jam with a clean dry spoon in the sterilized glass jar. Seal tightly and keep the jar in the refrigerator.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Strawberry Jam Recipe (Without Pectin) Guacamole Recipe (Simple & Homemade) Easy Hummus Recipe (With Sesame Seeds) Pesto Recipe | Basil Pesto Sauce This Fig Jam recipe post from the archives first published on April 2013 has been republished and updated on 22 May 2022.
title: “Fig Jam Recipe " ShowToc: true date: “2024-09-23” author: “Ronald Yates”
The best way to use fresh figs in season is to make a batch of this delicious, preservative, additive and pectin free, vegan and gluten-free Fig Jam. This simple Fig Jam recipe also calls for a healthier choice of sweetener, that is, powdered jaggery instead of sugar. With jaggery the jam has rustic earthy flavors. Jaggery is basically Indian unrefined sugar made by boiling sugarcane juice. Jaggery is easily available in syrup, powder and blocks online. My recipes uses powdered jaggery but you can easily swap it with jaggery blocks or syrup. Also you don’t have to worry if you do not have jaggery. In the absence of jaggery at home, you can use regular sugar. This Fig Jam recipe is inspired by my friend Anamika’s recipe. I had decided to recreate it at my home. It is simply lovely and quite irresistible. Just as any other jam, this Fig Jam can also be used as a topping on cakes, custards, muffins, ice creams or any other dessert that you may like to have it with. You can give this to your kids in paratha or roti roll-ups too. Just spread a heap of this Fig Jam on the paratha, roll and pack in their dabba (tiffin). They’re going to love it!
Why opt for Fig Jam
I have been a fruit lover all my life. And the best way I’d like to consume my fruits, other than in their raw fruit form, is in jams, jellies, spreads, marmalades, conserves or preserves. One very important thing about fruits in these forms is that you can enjoy your favorite fruit any time of the season. There is no better way than these to preserve the goodness of fresh seasonal fruits. A particular fruit will still have their shelf-life. But the bottom line is that you pretty much have an access to it for many months at a go! I have been regularly preparing this Fig Jam recipe whenever ‘it’s that time of the year’ of fresh figs. Figs are rich in vitamins and minerals too. Hence, should be consumed as and when they can be. Besides relishing this Fig Jam with my homemade Whole Wheat Bread, I also make a delectable Fig Jam Roll.
How to make Fig Jam
Prep Figs
- Rinse, dry and chop 12 to 15 fresh figs. You can even mash or crush lightly. To rinse these many figs – soak the figs in a bowl or kitchen sink containing water covering them to which you have added about 1 tablespoon of vinegar and 1 teaspoon of baking soda for about 10 minutes. Then rinse again with fresh clean water a few times. Drain all of the water. Spread the figs on a tray or plate to dry naturally or pat them dry with a clean kitchen towel.
Cook Figs
- In a pan, add the chopped figs and 1 cup water.
- Keep the pan on a low to medium-low heat and let the figs cook. After 4 to 5 minutes, add ¼ cup organic powdered jaggery or raw sugar.
- Stir and let the fig mixture cook slowly on low heat.
Make Fig Jam
- Later after about 15 to 18 minutes after adding jaggery, the mixture will begin to thicken slowly. Keep stirring and mash the cooked figs while stirring.
- The fig jam mixture will thicken more and reach this consistency after about 7 to 8 minutes.
- Keep an eye on the fig mixture as it is thickening. It will begin to thicken quickly and if you don’t keep an eye you might end up with a thick gelatinous mass. This is after 3 minutes.
- Lastly, after 5 more minutes, this is the final Fig Jam consistency that we require. On low heat, it takes about 35 to 40 minutes to cook this jam. When the mixture starts to leave the sides of the pan, it means its done. Other ways to check the doneness is by these 2 steps: Also, towards the end, add 2 to 3 pinches of ground cinnamon and 1 teaspoon lemon juice. Stir and mix well. Note that the timing will vary with the kind of pan, size of pan and the heat intensity.
Store Jam
- Cover the pan with a clean kitchen towel and let the jam cool. Once cooled, fill a clean sterilized glass jar with the jam and refrigerate it. Use it as a topping on your favorite desserts or spread it on your toasts. Do use a glass jar to store the jam. Avoid using plastic jars as the chemicals from them can leach in the food. Spoon the jam with a clean dry spoon in the sterilized glass jar. Seal tightly and keep the jar in the refrigerator.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Strawberry Jam Recipe (Without Pectin) Guacamole Recipe (Simple & Homemade) Easy Hummus Recipe (With Sesame Seeds) Pesto Recipe | Basil Pesto Sauce This Fig Jam recipe post from the archives first published on April 2013 has been republished and updated on 22 May 2022.
