Rachel eats

Fig Jam – from backyard to kitchen

Welcome to Part 2 of the Fig Series! Where I show you how I like to use the fresh figs from my backyard in the kitchen. If you haven’t seen Part 1 of the Fig Series click here, to see how I made a gluten-free Fig Clafoutis.

Right now it’s fig season in our backyard, but fresh figs usually only last 2-3 days in the fridge before they start getting super soft. Even though there are 6 people in my family, we are picking so many figs a day that sometimes we can’t eat them all before they start to get too soft — and that’s when we start to make Fig Jam!

Fig jam is a great way to preserve the figs and allows us to get a taste of fig all year around. Figs are also a great source of soluble fiber, calcium, iron, potassium, and vitamins A, E, and K. For this recipe, I used our light green figs, but feel free to use whatever variety of figs you can find. Continue reading to see how we make Fig Jam at home!


Fig Jam

makes: 4 cups of Fig Jam

2 lbs. fresh figs quartered and de-stemmed
1/2 to 1 Cup honey (depending on how sweet your figs are)
1/4 Cup water, room temperature
1/4 Cup fresh lemon juice
1 whole lemon zested
1/4 Tsp salt

  • Wash, de-stem, and quarter 2 lbs. of fresh figs
  • Place figs into a medium pot, add in the honey, water, and salt and mix
  • Let mixture sit for 20-30 minutes
  • Bring mixture to a boil for 3-5 minutes, then lower heat to a simmer and let simmer for about 1 hour (remember to stir every 10 minutes so the mixture doesn’t burn)
  • Using a potato masher or wooden spoon to help break down the figs (especially the skin part)
  • Once the mixture has thickened and the figs are nicely broken down, remove from heat and add in the lemon juice and zest
  • Divide the fig jam into your glass jars and allow to cool completely before capping


Let mixture sit for 20-30 minutes before boiling
Once the mixture has begun to boil, turn heat down to a simmer
After 20 minutes of simmer, you can see the mixture start to thicken and reduce 
After 40 minutes of simmering
After about an hour of simmering
Using either a potato masher or wooden spoon to help break down the figs/fig skin
Allow mixture to simmer for 5-7 minutes longer
Once the mixture has thickened enough and has a jam consistency, remove from heat


Add in your lemon juice and zest


I love how the honey really brings out the fig flavor without overpowering it. Once the jam as cooled, we store it in the fridge or hand it out to our friends to enjoy! Jam is pretty easy to make and the process makes your house smell delicious!

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Every day, Lai day! Keep a look out for Part 3 of this Fig Series!


3 thoughts on “Fig Jam – from backyard to kitchen”

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