Do you peel the figs for fig jam?

I wouldn’t recommend peeling the fig’s skin because once it starts cooking, the skin dissolves and makes the taste even better. Fig skin, on the other hand, adds texture, flavor, and extra nutrients to jam. If you are fine with peeling the skin, just do it!

What's the difference between fig jam and fig preserves?

The only difference between fig preserves and fig jam is the size of the fruit. Fig preserves have whole fruit or big fruit pieces, making it chunkier and spoonful. Jam, on the other hand, has a lumpy, crushed, mashed, or pureed fruit, making it smoother and spreadable.

Is fig jam good for health?

I will always choose homemade fig jam rather than commercial jams, which are heavily processed. Freshly made fig jam is rich in antioxidants, fiber, and minerals, and it does not contain any additives.

Easy Fig Jam Recipe Made With Figs, Lemon, And Love! November 6, 2025

Description

This fig jam recipe is made with ripe figs, honey, warm cinnamon spice, and a splash of lemon juice. A delicate and easy way to preserve the fresh autumn harvest before it spoils. There is no need for pectin, refined sugar, or canning fuss. It’s perfect for holiday breakfasts, toast, yogurt bowls, sandwiches, and charcuterie boards. No wonder everyone loves it!

Ingredients

Scale

500g fresh figs, 14-16 medium chopped or quartered black mission figs
2 tablespoons of lemon juice, seeds excluded
1 cup of water
¼ cup honey
¼ tsp cinnamon powder

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Instructions

Clean and Chop: Wash the ripe figs to remove the debris or any dirt. Cut the pointy, hard stem. Quarter them or roughly chop them, depending on the size of the figs.
Tip: There is no need to peel the skin off, as it melts as it simmers, adding depth of color and flavor.
The chopping size will decide the final texture of your jam. If you prefer a little chunkier than quarter them, otherwise roughly chop them.
Combine and Macerate: In a large, 7-quart nonstick saucepan, combine the quartered figs, honey, and water. Mix and cook all the ingredients on medium heat for 10 minutes, or until the figs have softened and broken down into a soft, runny pulp.
Tip: Cover the pan with a lid while macerating the figs to prevent condensation from letting the water escape, making the figs soft in their own juices. Figs also release their juices in this step.
Mash the jam: Once they are softened, uncover and mash with the help of a potato masher. If you are like Uncle Patrick, who dislikes lumpy jam, just make it smooth and puree-like consistency by blending it.
Simmer until jammy: Incorporate lemon juice and cinnamon, and let all simmer on low heat, uncovered, for about 35-40 minutes or until the desired jammy consistency is achieved. Stir the jam mixture occasionally to avoid burning.
Tip: Keep it a little runnier (while it is still hot) than the perfect jam consistency, because the mixture thickens as it cools.
Plate Test to Determine if the Jam is Ready: To check if your jam is ready, simply conduct a quick test. Pour a small amount of jam on a plate and put it in the fridge for 10-15 minutes. If the jam is thick, firm, drops, and moves slowly, it means it is ready. If it is runny and moves quickly like a syrup, it is not cooked and needs to be cooked for a few minutes until it sets. If it is sticky, rubbery, or not moving, it is overcooked. To fix the overcooked jam, reheat it by adding water or orange juice until it matches the desired consistency.
Cool, Store, and Enjoy: Cool the jam and fill it into a half-pint jar (8-ounce jar), leaving a ¼-inch space in the jar to allow it to expand and create a vacuum seal. Store the jar in the refrigerator for 3 months. Enjoy the jam on toast, in sandwiches, on cheese, in desserts, on ice cream, or any other way you can think of to enjoy it.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: jams, dessert