Fig Jam

Fig Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Note: After recent re-testing of our Fig Jam recipe, we have increased the amount of lemon juice to ½ cup for 4 cups of mashed fig. This is to be sure the jam is safe for water bath processing for all types of figs. The additional lemon juice is not noticeable in the taste of the jam.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Fig Jam Ingredients

2½ pounds of fresh figs (to yield 4 cups mashed fig)
4 teaspoons calcium water
½ cup lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 teaspoons Pomona’s pectin powder

Fig Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, stem, chop, and mash figs. If figs are too firm for mashing, bring to boil in sauce pan with ½ cup of water and simmer 5 minutes, stirring occasionally. Remove from heat and mash.

3. Measure 4 cups of mashed fig into sauce pan. Save any extra for another use.

4. Add calcium water and lemon juice, and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

You may also like Gingered Lemon-Fig Preserves,  from Preserving with Pomona’s Pectin by Allison Carroll Duffy, or Fig-Rhubarb-Lemon Jam.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

Print Return To Recipes

8 thoughts on “Fig Jam

    • We have never used unripe figs in the recipe, and we are not sure how it would turn out. You are always welcome to give it a try!

    • Hello Herta,

      You sure can- just make sure you have the right size equipment to accommodate that much jam at one time. Happy jamming!

    • Hello Julie,

      That is a great question! We have not tried to use the reconstituted dry figs in this recipe yet, but it sure sounds like a possibility. If you decide to give it a try, you may need to add a bit more water when boiling the figs and your weight (2 1/2 pounds) would be measured after you had reconstituted.
      Let us know how this turns out for you, we’d love to give all of other Pomona followers another way to make this lovely jam!

      Have a wonderful day and happy jammin!
      Kindly,
      Shelby

  1. I’ve always made fig jam the way my mother & grandmother & great grandmother made it: mashed figs, slices of lemon, and sugar to taste. Cook it down until thick enough. And that could take hours. And result in a burned bottom if you’re not diligent about stirring frequently. I’m certainly going to try this recipe when fig season comes around again!

Leave a Comment

Your email address will not be published. Required fields are marked *

All Content © 2018 Workstead Industries LLC. Website by Jeremy Jones Design.