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Fig Jam or Preserves Great Step by Step Recipe

Updated on March 10, 2015
Finished Product
Finished Product | Source

Dad's Fig Trees

My Dad passed away almost 2 years ago. Not only did he leave me with 3 wonderful sisters but 5 awesome fig trees. Last summer I had my first experience in canning fig jam. I love to cook and the fact that Dad planted and grew the trees makes it that much more special. I hope you enjoy my recipe and the photos of Daddy's fig trees.

Collecting your figs

If you have the good fortune of having your own fig tree pick some for canning that art ripe, soft to touch but not overripe. I have found if I wait too long the squirrels and birds will get to them. I have even frozen my figs and canned later. So get out and check them each day, finding the ones that are just right for eating, soft and juicy and just right to can, a little firmer but still soft and juicy.

We had a bumper crop 2 summers ago and my sister who lives next door to my dad's house said the chipmunks had eaten so much they were holding their tummies up to walk across the driveway!!! So feed the wild life if you like but save a few for some fun canning.

Canning Jam

Canning Jars
Canning Jars | Source
Low sugar pectin
Low sugar pectin | Source
Raw honey
Raw honey | Source
Ginger and Cinnamon
Ginger and Cinnamon | Source

Preparing your Figs

Wash your figs well. I like to wash mine in water with a small amount of vinegar and lemon juice and just a drop or two of dish soap. I use a scrubbing brush to get any chemicals off and or bird poop!!!. If they have been frozen I often re wash and peel them. When frozen the peel just wipes off.

You might want to let them soak a few minutes which will make peeling easier if you choose to peel them.

Figs do not have to be peeled although I know there are some thick skinned varieties. Your family may prefer peeling. It is similar to choosing to make jelly or jam. I just like the thicker, chewy taste of my preserves when they are washed well, cut and cooked.

Cut your figs into edible sections before you start your jam.



  • About 5 cups figs,washed and cut into quarters
  • low sugar pectin I use 1 Tbsp per cup of figs
  • 3 cups sugar
  • 1 cup honey
  • 1 to 2 tsp. cinnamon
  • 1/4 c lemon juice
  • 1/4 c water depending on how juicy your figs are.
  • about 8 to 12 i/2 pint jars.
  • 1/2 tsp salt

The Process

First clean and sterilize your jars thoroughly by dishwasher or boiling in water after first washing in hot sudsy water. Sterilize by boiling in water bath for 10 minutes

Place Figs, water, juice, and spices in saucepan. Add pectin per directions on box. I like to use low sugar pectin and add 1 Tbsp per cup of figs. Stir well. Next add sugar and honey stirring well. Bring to strong boil and turn down allowing to boil for 10 minutes stirring enough to prevent sticking.

Fill jars to about 1/4 in from the top. Add thoroughly washed and sterilized lid. You can wipe off jam around lid with new paper towel. When all jars are filled and lids are in place screw them on. Return jars to hot water bath with the water about 2 in. above the jars. Boil briskly for 10 minutes. Remove from pot with tongs. You should hear your jars pop in just a minute or so. It they do not you do not have a good seal. Let cool and you are ready to go.

If you did not hear the pop and don't think you have a good seal just store in the refrigerator for about 2 weeks.

I am not a stickler on the two weeks for refrigerator jam. It really depend on how low your refrigerator is set and if you let the jar set out for long periods of time.

In many ways I feel we should follow our own common sense about these things. Stores put dates for expiration on them but that is actually the last date they should be sold not eaten. It is pretty easy to tell if food has gone bad.

Label and store your jars in cool dark place. Enjoy.

Beautiful Fig trees

Figs collected from my Dad's trees
Figs collected from my Dad's trees | Source
Dad's fig trees
Dad's fig trees | Source
Beautiful ripe figs
Beautiful ripe figs | Source

Freezer or Refrigerator Jam

This may seem like a lot of work. My mother used to make refrigerator jam. She would make the jam the same way but she then poured it into clean unused half pint milk cartons. I would wait till it cools a bit so you don't get a lot of wax in your jam. Now you can seal and freeze the jam or leave some in the fridge and eat within two weeks.

You can use clean jars or freezer containers . I have posted a link to some BPA free ones that can be used at very cold temperatures and are bought on Amazon below.

No matter which way you can have fun.

Canning Process

Water Bath
Water Bath | Source
Watch your time
Watch your time | Source
Removing jars from Water bath
Removing jars from Water bath | Source


Making jam is really easy and it so satisfying once you have it for breakfast. I love biscuits with butter and fig jam. Hope you like my recipe. Let me know what your think below.


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