Fig Jam



-3 pounds of fresh figs. Stems removed and quartered.

-½ cup water

-2 cups of white sugar

¼ cup fresh lemon juice


Place the figs in a large Dutch oven pot and add the water.  Cover and bring to a boil over medium-high heat.  Decrease the heat to med-low to maintain a gentle simmer.  Cook for 15 min until the figs are soft and tender. 

In a food processor puree the figs and their cooking liquid. Return to pot.  Stir in sugar and lemon juice.  Cook over medium heat until thickened, stirring constantly. This should take about 25 minutes.  Ladle into clean jars. Cover tightly, let cool and refrigerate.  The jam will last up to 6 months in the refrigerator.

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