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.
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.
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.