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HONEY FIG JAM: Discover This Easy No-Pectin Recipe!

A simple homemade fig jam made with fresh figs, honey, lemon juice, and no pectin for a thick, rustic spread.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Breakfast, Condiment
Cuisine: American
Calories: 59
Ingredients Equipment Method Notes

Ingredients
  

For the jam
  • 2 pounds fresh figs stems removed and roughly chopped
  • 1/2 cup honey
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon fine sea salt
Optional flavor additions
  • 1/2 teaspoon vanilla extract optional
  • 1 pinch ground cinnamon optional

Equipment

  • 1 Cutting board for prepping the figs
  • 1 Knife for trimming and chopping
  • 1 medium saucepan heavy-bottomed preferred
  • 1 Wooden spoon for stirring
  • 1 potato masher optional, for a smoother texture
  • 1 glass jar or airtight container for storing the jam

Method
 

Prepare the figs
  1. Wash the figs, remove the stems, and roughly chop them.
Cook the jam
  1. Add the chopped figs, honey, water, lemon juice, and salt to a medium heavy-bottomed saucepan. Stir to combine.
  2. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to medium-low.
  3. Cook for 25 to 35 minutes, stirring often, until the figs break down and the mixture thickens noticeably.
  4. Use the back of a spoon or a potato masher to crush the fruit to your preferred texture.
  5. If using vanilla extract or cinnamon, stir it in during the last 2 minutes of cooking.
  6. Remove the jam from the heat and let it cool for 10 minutes.
  7. Spoon the jam into a clean jar or airtight container and cool completely before covering and refrigerating.

Notes

Do not overcook; the jam thickens more as it cools. Store in the refrigerator up to 2 weeks or freeze up to 3 months. This recipe is for refrigerator or freezer storage, not shelf-stable canning.