This Fig & Lemon Jam is full of bright, citrus flavor and a great way to savor fresh figs!
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It’s been a long time since I’ve made jam. I remember a few summer’s when I was home from college, my mom and I made lots of homemade jam, among other canned goods. It’s something I’ve always wanted to get back into but haven’t just yet. Do you do any home canning? Leave a comment below! Now let’s dive into this Fig & Lemon Jam.
Making Fig Jam
This jam is made with a combination of Mission figs and Sierra figs because that’s what I had on hand (thanks to the good folks at California Figs!). If you’re only able to find Mission figs or Brown Turkey figs at your local grocery store (like me), they will work just as well in this recipe. The color may change a bit but it’s still a tasty jam!
Some jams require pectin in order to thicken but thanks to the figs, there’s no need for that. This is a very jammy jam without the addition of pectin. Gotta love that! Don’t skip on the fresh lemon, though. Adding the fresh lemon zest and juice is absolutely necessary.
Once all of the ingredients are combined and the jam reaches the desired consistency, let it cool off before adding to a blender for a few whirls. I like some of the fig chunks to remain so I don’t process it until it’s completely smooth, but you can make your jam how you’d like!
Make this jam and store in a glass jar for up to 3 weeks in the fridge, or if you’d like to keep it longer, use the water bath canning method. A jar of this jam won’t last 3 weeks in my house!
I’m enjoying this Fig & Lemon Jam on buttered English muffins and toast, as a mix-in for cottage cheese and yogurt, and even as an ice cream topping. Yum, yum, yum!
Equipment you may need:
Fig & Lemon Jam
Ingredients
- 1 lb. fresh figs
- Zest & juice of one medium lemon
- 1/3 cup granulated sugar
Instructions
- 1. Wash figs and remove stems. Cut figs into quarters and add to medium-sized saucepan. Zest lemon over figs and add the lemon juice, being sure to remove any seeds. Cover and cook over medium heat for about 10 minutes, stirring occasionally.
- 2. Turn heat down to medium-low and add sugar, mixing well. Cook for an additional 10 minutes.
- 3. Remove pan from heat and allow mixture to cool. Once cooled, add to a blender and pulse to chop figs.
- 4. Pour jam into glass jars and keep refrigerated for up to 3 weeks. You can also use the water bath method to keep this jam longer.
Nutrition
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