Honey Fig Jam
This Honey Fig Jam is delicious on so many things! Need a quick holiday appetizer? Use it as a base for a sweet and savory crostini. This quick and easy small batch jam recipe uses no refined sugar or pectin, and requires no canning! Can easily be made vegan.
To learn how to make this wonderful small batch jam recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations including how to make it vegan, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
HONEY FIG JAM
Ingredients
Instructions
- Stem and cut off the root from the figs. Slice each fig lengthwise into quarters, then slice in half crosswise (you’ll end up with 8 pieces).
- To a heavy nonstick saucepan (3.5 quart), add chopped figs, lemon juice, cinnamon, honey, and salt, and stir to combine. Bring to a boil on medium heat, and boil for 2 minutes. Add water, and orange zest, and stir to combine. Reduce heat to low, and simmer for 40 minutes (stirring and scraping bottom & sides of pan every 5 minutes). Add vanilla extract, stir, and simmer for another 3-5 minutes. Remove from heat, and using an immersion blender, purée until the jam reached the desired consistency (see Note #2). Cool in saucepan for 30 minutes.
- While still warm (but not hot), transfer to 8 ounce mason jars, or airtight glass containers, and allow to cool uncovered. Once completely cooled to room temperature, cover tightly with lid, and refrigerate until ready to enjoy.
Notes
- For best results, use Black Mission figs, or Brown Turkey figs for this recipe.
- While on the stove, the jam will have a thinner consistency (almost like a thin syrup). It will begin to thicken slightly once you purée the jam, and then thicken even more as it cools.
- Store refrigerated in 8 ounce mason jars or airtight glass containers for up to 3 weeks.
- Recipe can be made ahead.
- Makes about 2 cups (32 servings - 1 tablespoon per serving).
Nutrition Facts
Calories
35.18Fat (grams)
0.04Sat. Fat (grams)
0.01Carbs (grams)
9.4Fiber (grams)
0.47Net carbs
8.93Sugar (grams)
8.86Protein (grams)
0.13Sodium (milligrams)
1.75Cholesterol (grams)
0Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Stem and cut off the root from 1 pound fresh figs (about 3+ cups - see Note below). Slice each fig lengthwise into quarters, then slice in half crosswise (you’ll end up with 8 pieces).
Note: For best results, use Black Mission figs, or Brown Turkey figs for this recipe.
STEP 2a
To a heavy nonstick saucepan (3.5 quart), add chopped figs, 1 ½ tablespoons lemon juice, 1 teaspoon ground cinnamon, ¾ cup honey, and 1 pinch sea salt, and stir to combine. Bring to a boil on medium heat, and boil for 2 minutes.
STEP 2b
Add 2 tablespoons filtered water, and 1 teaspoon orange zest, and stir to combine. Reduce heat to low, and simmer for 40 minutes (stirring and scraping bottom & sides of pan every 5 minutes). Add ½ teaspoon vanilla extract, stir, and simmer for another 3-5 minutes until it has reduced and thickened slightly.
STEP 3
Remove from heat, and using an immersion blender, purée until the jam reached the desired consistency (see Note below). Cool in saucepan for 30 minutes.
Note: While on the stove, the jam will have a thinner consistency (almost like a thin syrup). It will begin to thicken slightly once you purée the jam, and then will thicken even more as it cools.
STEP 4
While still warm (but not hot), transfer to two 8 ounce mason jars, or airtight glass containers, and allow to cool uncovered to room temperature. Once completely cooled, cover tightly with lid, and refrigerate until ready to enjoy.
Note: See Notes Section below for storing details.
SERVING SUGGESTIONS
To serve, transfer to a pretty glass dish. Spread some Honey Fig Jam on breakfast toast, or top a slice of warm quick bread. Or use it on a sweet and savory crostini as a holiday appetizer.
Notes:
Store refrigerated in 8 ounce mason jars or airtight glass containers for up to 3 weeks.
Recipe can be made ahead.
Makes about 2 cups (32 servings - 1 tablespoon per serving).
VIDEO
How to Make this Quick & Easy Honey Fig Jam!
Blog Comments & Tips
The perfect sweetness & consistency!
This delicious small batch Honey Fig Jam whips up in less than 1 hour. My recipe takes only 10 minutes to prep, makes about 2 cups of jam, uses no pectin, and requires no canning!
Having a food blog has been a real eye opener to using more seasonal ingredients, and has “forced” me to get outside of my regular cooking routines (i.e., the proverbial cooking rut). This process has awakened a creative side in me that has been brewing for years! I’ve always been an avid cook and baker, but rarely enough time to do the bare minimum.
I now look at seasonal ingredients and think, “what can I make from this ingredient that is completely different from what I have always made?”
I am not a jam making kind of gal (never been into canning foods), but I discovered small batch jam recipes during the last few years. I’m lucky enough to live in Southern California where there is an abundance of fresh fruits and vegetables all year round. To add to this great fortune, I have some generous family, friends, and neighbors that periodically give me wonderfully fresh fruit from their trees.
Although I bought these particular figs from Trader Joe’s, it reminded me of the fact that if I can make things outside of the typical dinner line up, then so can you! Even if you are not a jam maker, this is a great recipe to try when you see figs in season in the produce section of your store. This recipe is also healthier than typical jam recipes, which use refined sugar.
How do you ensure the best results from this recipe?
My 4 tips to making this easy Honey Fig Jam:
Use fresh organic Black Mission figs, or Brown Turkey figs.
Use a honey that you love, as the flavor will come through in the jam. Clover or wildflower honey would be great to use in this jam recipe. Since I added orange zest to this recipe, consider using orange blossom honey to add to that orangey flavor!
Stir and scrape the bottom and sides of your saucepan every five minutes during the simmering process. It’s important to prevent the figs from sticking and burning on the bottom of the pan (which will give the jam a bitter taste in the end).
An immersion blender makes it easy to purée the jam directly in the pan without having the mess of transferring the hot jam into a blender. It also allows you to control the consistency of the jam.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Vegan: This jam can easily be made vegan. Swap out the honey for an equal amount of agave nectar (i.e., omit the honey and replace with ¾ cup agave nectar)!
Make it with Nuts: Make the recipe as directed, but stir in ½ cup roughly chopped walnuts after the jam has been puréed.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Pimp My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: To prevent burning and sticking, remember to stir and scrape the bottom and sides of your saucepan every 5 minutes.
Inspired by the Fig and Honey Jam with Walnuts recipe from allrecipes.com, I revamped the recipe to simplify it and balance the sweetness and taste. I also reduced the number of spices to allow more of the flavor from the fresh figs to shine.
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