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Fig Jam

Course Condiment


  • 1.5 lbs. fresh green figs cut into quarters about 3-4 cups.
  • 1 c. sugar
  • 1/4 c. water
  • Juice of 1/2 lemon
  • 1 t. pure vanilla extract


  • Place all ingredients in a large saucepan over medium heat. Stir to combine and bring to a simmer uncovered. Turn it down to the lowest heat and simmer for 45 minutes to 1 hour stirring occasionally until most of the liquid has evaporated. The longer it cooks the thicker it will get. It will also thicken after it’s cooled.


For a smoother jam purée directly in the pot with an immersion blender or transfer to a food processor. Makes about 2 cups. Keep refrigerated for up to 2 months.