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Fig Jam Recipe

Fig jam recipe for a pale golden-amber spread with visible seed patterns and a warm honey glow in the jar. Simmer until thick, then flavor with vanilla and cardamom for a fragrant, bright finish.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour 5 minutes
macerate 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Fresh figs
  • 2 lb fresh green or Calimyrna figs, stemmed and halved Use green or Calimyrna for a pale golden-amber jam color.
Sugar and citrus
  • 1.25 cup sugar
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 0.25 cup water
Flavorings
  • 0.5 tsp vanilla extract Add near the end so the aroma stays bright.
  • 0.5 tsp cardamom Use a pinch to keep the flavor delicate.

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Macerate the figs
  1. Combine the figs, sugar, lemon juice, lemon zest, orange zest, and water in a saucepan, then stir until well coated and glossy. Let stand at room temperature for 30 min to macerate.
Cook to a thick jam
  1. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and maintain it for 30–35 min, stirring often so it doesn’t scorch. Cook until the jam looks thick and coats a spoon.
  2. Add the vanilla extract and cardamom in the last 5 min of simmering, then stir to distribute evenly and keep the aroma fragrant.
Jar and set
  1. Test set by placing a small spoonful on a cool plate and watching for it to gel as it cools. When it’s ready, ladle into sterilized jars.
  2. Process in a water bath for 10 min, then cool completely. Alternatively, refrigerate for up to 3 weeks and use within that time.

Notes

Pro tip: use a cool plate for the set test—if the jam wrinkles when pushed, it’s ready. Store sealed jars in the refrigerator up to 3 weeks; for longer shelf stability use the 10 min water-bath step (no freezing recommended for best texture). For a lower-sugar version, try a measured sugar substitute designed for jams, but start with a small batch to confirm set time.