Fresh Fig Jam
A simple homemade fresh fig jam, made with only three ingredients and no pectin, is ideal for pairing with pork or enhancing sandwiches.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water in a canner to sterilize jars and in a separate saucepan to keep lids hot.
-
Combine figs, sugar, lemon juice, and lemon zest in a large, heavy-bottomed saucepan.
-
Bring the fig mixture to a simmer over medium-low heat, stirring constantly, then cover and simmer for 1 hour, stirring occasionally.
-
While the fig mixture simmers, sterilize the glass jars in the boiling canner and keep the jar lids hot in the separate saucepan.
-
After 1 hour, attach a candy thermometer to the fig mixture; continue simmering and stirring frequently until it thickens and reaches 220 F, stirring constantly as it thickens to prevent scorching.
-
Fill the sterilized jars with the hot jam, leaving 1/2-inch headspace, then wipe the rims, place the lids, and secure the rings.
-
Lower the filled jars onto a rack in the canner, ensuring they are covered by 1 to 2 inches of water, and process by boiling for 10 minutes.
-
Remove the jars, place them on a clean towel, and allow them to cool completely; tighten the rings once a good seal is indicated by a popping sound, then store in a cool, dark place.