Homemade Fig Jam
Cook time
Total time
A fresh, homemade recipe for fig jam adapted from Martha Rose Shulman.
Serves: 6 servings
  • 1 ¼ pounds ripe figs, diced small (about 10 large figs)
  • 2 cups sugar, divided
  • 2 ½ Tbsp fresh lemon juice
  • 2 tsp balsamic vinegar
  1. In a large bowl, place the figs and 1 cup of sugar. Mix well and cover with saran wrap. Refrigerate for one hour.
  2. Once cooled, pour the fig and sugar mixture into a small saucepan. Over medium heat, bring to a boil, and continue stirring. When mixture begins to boil, pour the contents back into the bowl and cover with saran wrap. Cool and refrigerate overnight.
  3. Place a clean plate in the fridge. Pour fig mixture back into the saucepan and bring back to a boil over medium heat, stirring. If you have a skimmer, skim the top of the mixture of excess foam. When mixture comes to a boil, stir in remaining 1 cup sugar, lemon juice and balsamic vinegar. Continue boiling and stirring for 10-12 minutes, or until mixture begins to thicken.
  4. To test for doneness, remove plate from refrigerator and place a spoonful of jam on it. Wait about 20 seconds and tilt the plate. If the jam runs slightly and slowly, it should be ready. If it's still on the liquid side, continue to boil as long as it doesn't become overly thick.
  5. Transfer to a bowl or mason jar. Cover and let cool, then refrigerate until ready to eat.
Recipe by TheWholeTara at https://thewholetara.com/homemade-fig-jam/