Homemade Fig Jam

I’m not a huge fig person. It’s a texture thing.

I love the flavor but can’t handle the fuzzy texture in my mouth. I have the same issue with bananas. Just can’t handle the texture.

If you are one of those people that do love figs, you should make fig jam.

I am not sure why so many people are afraid to can because it is so easy. Jams and jellies are even easier because if a batch does not set up, you use it as syrup over pancakes or waffles.

I usually make small batches of jelly at a time so simply half or even quarter ingredients if needed.


5 pounds figs (about 45 medium)
6 cups sugar
¾ cup water
¼ cup lemon juice


PREP…Wash figs under cold running water; drain. Remove stems. Cover figs with boiling water; let stand 10 minutes; drain. Chop the figs.

COOK…Combine chopped figs, sugar and water in a large saucepan. Bring mixture slowly to a boil, stirring until sugar dissolves. Increase heat to medium-high and cook rapidly to gelling point (220°F), stirring to prevent sticking. Add lemon juice and cook 1 minute longer. Remove from heat. Skim off foam if necessary.

FILL…Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water(180°F) in boiling-water canner. Repeat until all jars are filled.

PROCESS…Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 15 minutes for elevations up to 1,000 feet; 20 minutes for elevations 1,001-3,000 feet; 25 minutes for 3,001-6,000

Turn off heat and remove cover. Let jars cool 5 minutes.

Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

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