Making homemade fig jam is easier than you think—and this simple recipe brings out all the natural sweetness of fresh figs. Add a touch of rosemary if you like a herby twist, just like the old-fashioned way.
Ingredients:
- 2.2 lbs fresh figs (with stems removed and cut into pieces)
- 1 cup sugar
- 2 tbsp + 2 tsp freshly squeezed lemon juice
- ¼ cup water
Instructions:
In a large pot, combine the figs and sugar. Let them sit for about 15 minutes, stirring occasionally, until the sugar begins to dissolve and the figs release their juices.
Add lemon juice and water to the pot. Bring everything to a boil over medium heat, stirring until the sugar is fully dissolved.
Reduce the heat to medium and cook the jam for about 20 minutes, stirring now and then, until it thickens slightly.
Spoon the hot jam into three sterilized 8 oz jars, leaving about ¼ inch of space at the top. Seal tightly.
Let the jars cool at room temperature, then store in the fridge. This jam keeps well for up to 3 months.
Optional: Add a sprig of rosemary during cooking for a unique twist. Remove before jarring.
