HONEY FIG JAM: Discover This Easy No-Pectin Recipe!
A simple small-batch fig jam made with ripe figs, honey, lemon, and no pectin for a thick, glossy homemade preserve.
Equipment
- 1 medium saucepan heavy-bottomed preferred
- 1 wooden spoon for stirring
- 1 potato masher optional, for texture
- 1 measuring cups and spoons
- 1 glass jar or airtight container for storage
Ingredients
For the fig jam
- 2 pounds fresh ripe figs stems removed and roughly chopped
- 1/2 cup honey
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1/8 teaspoon fine sea salt
Optional flavor additions
- 1/4 teaspoon ground cinnamon optional
- 1/2 teaspoon vanilla extract optional
- 1 teaspoon orange zest finely grated, optional
Instructions
Prepare and cook the jam
- Wash the figs, trim off the stem ends, and roughly chop the fruit.
- Add the chopped figs, honey, sugar, lemon juice, water, and salt to a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture begins to bubble.
- Lower the heat to a gentle simmer and cook for 25 to 35 minutes, stirring often, until the figs break down and the mixture is glossy and thickened.
- Use the back of a spoon or a potato masher to gently crush the softened figs to your preferred texture.
- If using cinnamon, vanilla, or orange zest, stir it in during the last 2 minutes of cooking.
- Test the jam on a chilled plate. If it wrinkles slightly when pushed, it is ready. Keep in mind it will thicken more as it cools.
- Remove from the heat and let cool for 10 to 15 minutes. Spoon into a clean jar or container, cool completely, and refrigerate.
Notes
Simmer gently for the best thickness without pectin. The jam will continue to thicken as it cools. Store refrigerated and use a clean spoon for serving. This recipe is written as a refrigerator jam, not a shelf-stable canned preserve.