Last Updated on January 19, 2025 by Sarah Leadon
If you are wondering if you can make fig jam from dried figs, yes, you can. It’s the perfect way to use up dried figs.
Fig jam hits differently in the colder months. It brings sweetness and warmth to your table. The dried figs turn into a thick, spreadable jam thats perfect on toast.
What Are The Best Dried Figs To Use For Fig Jam?
I used California dried figs. They give the jam a rich, caramel-like sweetness and a slightly chewy texture that balances perfectly with the jam’s smooth consistency. But you can also use Turkish dried figs for a lighter, honeyed flavor or mission figs if you prefer a deeper, molasses-like taste. Whichever variety you choose, make sure they are soft, plump, and don’t have any added sugars or preservatives.
Ingredients
- Dried California figs
- Water
- Lemon juice
- Monk Fruit Sweetener: Use any sweetener you’d like.
- Salt
How To Make Fig Jam From Dried Figs
Place the figs and water in a medium pot and set it over medium-high heat. Let it come to a boil, then turn off the heat. Set the figs aside until they are plump.
Use a slotted spoon to place the figs on a plate. Do not throw away the liquid. We will use it later in the recipe.
Place the figs on a cutting board, remove the stems, then dice the figs into small pieces.
Add the chopped figs, reserved water from the figs, sugar, and lemon juice to a clean medium pot. Heat it over medium-high heat. Let the mixture come to a boil, then decrease the heat to a simmer. Cook for 30-40 minutes until it thickens.
Take the jam off the heat and add it to sterilized jars. Let the jam cool slightly before using or seal the jars and refrigerate them.
Tips And Tricks
Here are some tips and tricks to help you make the best fig jam:
Sterilize your jam jars. Sterilizing the jars makes sure the fig jam is safe to eat and stays fresh. Here’s how to sterilize jam jars:
- Wash your jam jars and lids in warm, soapy water, then rinse them thoroughly.
- Place the jars upright on a baking sheet and put them in a preheated oven at 250°F (120°C) for 20 minutes. You can also sterilize them in boiling water or in the dishwasher if you have a steam dishwasher.
- Boil the lids in a small pot of water for 5 minutes, then let them air dry.
- Fill the sterilized jars with fig jam while they’re still warm so they don’t crack.
If you want a smoother fig jam, blend it. Once the jam is cooked, let it cool slightly, then blend it until it reaches your desired consistency.
If you want a chunkier fig jam, cut the figs into bigger pieces, and don’t blend it.
Serving Suggestions
You could spread the fig jam on toast, gluten-free biscuits, or scones for breakfast. You can pair it with savory foods like bruschetta or sandwiches with salty meats and cheese.
You can add it to salad dressings. The fig jam will thicken and help emulsify the dressing without adding oil or additional sweeteners.
You can stir a few tablespoons of fig jam into plain yogurt or oatmeal.
Dollop spoonfuls of fig jam on pizza. It pairs well with arugula and salty meats like prosciutto.
You can also use it for cocktails or mocktails. Figs pair well with brandy, tequila, whiskey, and vermouth.
Storing Fig Jam
You can store fig jam in the fridge or freezer. The jam will last up to 3 weeks if you store them in the fridge. Make sure you use a clean spoon every time you scoop out the jam to prevent contamination.
To freeze fig jam, let it cool completely. Place the jam in a freezer-safe container. Leave about 1/2-inch of head space so the fig jam has room to expand as it freezes. It will last in the freezer for up to 6 months.
When you are ready to use the jam, thaw it in the fridge overnight before using it.
Recommended:
Sugar-Free Strawberry Jam
Fig Jam Orange Muffins
Strawberry Cranberry Jam
How To Make Fig Jam From Dried Figs (Sugar-Free Jam)
2
8 oz. jars5
minutes45
minutes10
kcal50
minutesThis homemade fig jam is rich, sweet, and bursting with natural flavors from dried figs, a touch of lemon juice, and warm spices. It’s perfect for spreading on toast. It’s also great when paired with cheese or added to baked goods.
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Ingredients
14 oz. dried California figs
2 cups water
4 tablespoons fresh squeezed lemon juice
1 1/2 cups monk fruit sweetener
1/4 teaspoon salt
Directions
- Place the figs into a pot, add the water, and place it over medium-high heat.
- Let it come to a boil, then remove the figs from the heat, cover them, and let them sit for 10-15 minutes until the figs plump up and rehydrate.
- Remove the figs from the water and put them on a plate. Reserve the water from the figs.
- Remove the stems from the figs. Chop them finely with a sharp knife.
- Place the figs, sugar, fresh lemon juice, and the water from the figs in a medium pot. Set it over medium-high heat. Let it come to a boil, then decrease the heat to low and cook it for 30-40 minutes until it thickens.
- Remove the fig jam from the heat.
- Place the fig jam into sterilized jars and use it immediately, or store it in the fridge.
Notes
- The nutritional values presented below are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
Nutrition Facts
- Total number of serves: 30
- Calories: 10kcal
- Fat: 0.04g
- Saturated Fat: 0.01g
- Cholesterol: 0mg
- Sodium: 20mg
- Carbohydrates: 8g
- Fiber: 0.39g
- Sugar: 2g
- Protein: 0.11g
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