This easy fig jam recipe is naturally sweetened with maple syrup and made with just five simple ingredients. It’s the perfect addition to a cheese plate, baked goods, oatmeal, toast and so much more!
We have a fig tree and it’s been so fun trying different recipes with fresh figs. I’ve made a few homemade jams but hadn’t tried fig jam until recently!
Why You’ll Love This Recipe
It’s so satisfying making your own jam, trust me!
This delicious jam comes together in just one simple step.
Make once and enjoy all month long! It can be used in a wide variety of recipes.
Ingredients Needed
fresh figs – remove the stem and cut into ½-inch pieces. Any type of fresh fig works!
maple syrup – you can either add ½ cup of maple syrup on it’s own or add a mixture of ¼ cup of sugar + ¼ cup maple syrup. Besides the figs, this is the only sweetener added in the jam.
water – additional liquid to reduce the figs in.
lemon juice – add freshly squeezed lemon juice to make the flavors pop!
vanilla extract – optional but brings the flavors together really nicely.
How to Make Fig Jam
This is basically just a one-step recipe! Add the chopped figs to a saucepan along with maple syrup, water and lemon juice. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until the figs are soft and a jam-like consistency is reached. This usually takes about 20 minutes. The liquid should run off a spoon in thick drops – if it’s too runny, return to the heat for a few minutes.
Top a slice of homemade sourdough bread with a little butter and fig jam.
Make a fancy appetizer with crostini, goat cheese and fig jam.
Add a dish of fig jam to your charcuterie board along with meats, cheeses and bread or crackers.
How to Store Leftovers
While the jam is still warm, spoon it into an airtight container – I like to use mason jars! Close the jars loosely and let cool completely. Once cooled, tighten the lid and store the jar in a refrigerator for up to 3 months.
This easy fig jam recipe is naturally sweetened with maple syrup and made with just five simple ingredients. It's the perfect addition to a cheese plate, baked goods, oatmeal, toast and so much more!
Add chipped figs to saucepan with maple syrup, water and lemon juice.
Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the fruit is soft and a jam-like consistency is achieved, about 20 minutes. You want the liquid to run off a spoon in thick drops. If needed, return to the heat for a few more minutes.
Spoon the jam into an airtight container (like a mason jar), leaving a little space at the top. Close the jars loosely and let cool completely. Once cooled, tighten the lid (the lid can get stuck if you tighten while hot) and store the jam in the refrigerator for up to 3 months.
This was my first year of figs on my tree, and it turns out we can’t eat them all before they go bad. I had never made jam before but I’ve made this 3x now. It’s so easy and versatile, and SO delicious. I made exactly the recipe first, then subbed raspberries for 4oz of figs once and a little bit of pear the third time. I used Meyer lemon once, oak aged vanilla, added some vanilla bean paste. We will enjoy these jams in the winter months and look forward to making it again next fig season! Thank you!
AH YUM! Your ideas are making me miss my fig trees so much. All of these variations sound delicious. Thank you so much for sharing your review + star rating, I really appreciate it!
This is SO delicious! And easy. I don’t taste the lemon at all, which is ok, just figgy maple vanilla goodness. I’m going to have to make another batch because I’m not sharing this one!
I doubled the amount of figs and it turned out fantastic! I made one adjustment. After letting the mixture simmer for 15 minutes, I put it in my Vita Mix blender and blended it to a smooth texture. I then returned it to the stove and cooked for the last 5 minutes. It got thick and delicious! It’s sweet but not overly sweet. I wish I could share a picture because even the color is beautiful! Thanks for the recipe!
Unfortunately this didn’t turn out good for me. Tempe texture is great but way too much lemon and it’s hardly sweet at all, which is surprising between the ripe figs and the coconut sugar and maple syrup I used. Bummer :(. Next time I think I’ll reduce the lemon by half and increase the sugar by at least 1/4 cup.
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This was my first year of figs on my tree, and it turns out we can’t eat them all before they go bad. I had never made jam before but I’ve made this 3x now. It’s so easy and versatile, and SO delicious. I made exactly the recipe first, then subbed raspberries for 4oz of figs once and a little bit of pear the third time. I used Meyer lemon once, oak aged vanilla, added some vanilla bean paste. We will enjoy these jams in the winter months and look forward to making it again next fig season! Thank you!
AH YUM! Your ideas are making me miss my fig trees so much. All of these variations sound delicious. Thank you so much for sharing your review + star rating, I really appreciate it!
So easy and it is delicious!!
Had a box of figs that I didn’t know what to do with. This was amazing. Will definitely make again.
So glad you loved this recipe, Sue. Thanks for coming back to leave a review. I so appreciate it!
This is SO delicious! And easy. I don’t taste the lemon at all, which is ok, just figgy maple vanilla goodness. I’m going to have to make another batch because I’m not sharing this one!
Yay!! So glad you enjoyed this recipe, Megan! Thanks for making it and for coming back to leave a review. I so appreciate it.
I doubled the amount of figs and it turned out fantastic! I made one adjustment. After letting the mixture simmer for 15 minutes, I put it in my Vita Mix blender and blended it to a smooth texture. I then returned it to the stove and cooked for the last 5 minutes. It got thick and delicious! It’s sweet but not overly sweet. I wish I could share a picture because even the color is beautiful! Thanks for the recipe!
Thanks for sharing, Amada! I’m so glad this recipe turned out for you! Thanks for making it and for coming back to leave a review. I so appreciate it.
Unfortunately this didn’t turn out good for me. Tempe texture is great but way too much lemon and it’s hardly sweet at all, which is surprising between the ripe figs and the coconut sugar and maple syrup I used. Bummer :(. Next time I think I’ll reduce the lemon by half and increase the sugar by at least 1/4 cup.
I am so sorry that this recipe didn’t work out the way you had hoped, Lauren. Did you happen to change or adjust any of the ingredients?