🍐 Homemade Fig Jam
32 Jars from My Fig Tree — A Step-by-Step Guide
🍐 32 jars of homemade fig jam — a bountiful harvest from my fig tree!
📌 In This Article
🌳 My Fig Tree Harvest
"I prepared fig jam from my fig tree!! A total of 32 jars were made." 🍐✨
There's nothing quite like the satisfaction of harvesting fruit from your own tree and turning it into something delicious. This year, my fig tree was overflowing with beautiful, ripe figs — and I knew exactly what to do with them.
After a full day of picking, washing, and prepping, I ended up with 32 jars of homemade fig jam. It was a labor of love, but every jar is worth it. The jam is sweet, rich, and full of flavor — the perfect taste of summer to enjoy all year long.
💬 The bounty: "A total of 32 jars were made." — Each jar is a reminder of a fruitful season!
📦 Ingredients
- 🍐 8 cups fresh figs (stemmed and chopped, about 4-5 lbs)
- 🍬 6 cups granulated sugar
- 🍋 ¼ cup lemon juice (freshly squeezed)
- 💧 1 cup water
- 📦 1 package powdered pectin (1.75 oz, like Sure-Jell)
🥫 Equipment Needed
- Large stockpot or Dutch oven
- Water bath canner
- 32 half-pint or pint jars with lids and rings
- Jar lifter and canning funnel
- Potato masher or immersion blender
- Candy thermometer (optional)
📝 Step-by-Step Instructions
Step 1: Prepare the Figs
Wash the figs thoroughly. Remove the stems and chop the figs into small pieces. You should have about 8 cups of chopped figs.
Step 2: Combine and Cook
In a large stockpot, combine the chopped figs, sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring frequently to prevent sticking.
Step 3: Mash the Figs
As the figs cook, use a potato masher or immersion blender to break down the figs to your desired consistency. Some prefer chunky jam, others smooth — it's up to you!
Step 4: Add Pectin
Bring the mixture to a full rolling boil. Stir in the powdered pectin and boil for exactly 1 minute, stirring constantly.
Step 5: Prepare Jars
While the jam is cooking, sterilize your jars by boiling them for 10 minutes. Keep them hot until ready to fill.
Step 6: Fill and Seal
Remove the jam from heat. Ladle the hot jam into sterilized jars using a canning funnel, leaving ¼ inch headspace. Wipe rims clean, apply lids, and tighten rings fingertip tight.
Step 7: Process in Water Bath
Place jars in a boiling water bath canner. Process for 10 minutes (adjust for altitude). Remove jars and let cool undisturbed for 12-24 hours.
Step 8: Check Seals
After cooling, press the center of each lid. If it doesn't pop, it's sealed. Store in a cool, dark place.
💡 Pro Tip: "A total of 32 jars were made." — You can scale this recipe up or down depending on your harvest!
✨ Pro Tips for Perfect Fig Jam
- Use ripe but firm figs: Overripe figs can make jam too soft. Choose figs that are sweet but still hold their shape.
- Don't skip the pectin: Figs are low in natural pectin. Powdered pectin helps the jam set properly.
- Test for set: Place a spoonful of jam on a cold plate. If it wrinkles when pushed, it's ready.
- Sterilize jars properly: Clean jars are essential for safe canning and long shelf life.
- Adjust sugar to taste: You can reduce sugar slightly, but it affects the set and preservation.
🧀 Ways to Enjoy Fig Jam
With Cheese
Spread on crackers with brie, goat cheese, or cream cheese for an elegant appetizer.
On Toast
A classic way to enjoy jam — spread on warm toast or croissants.
Glaze for Meat
Use as a glaze for roasted chicken, pork, or lamb.
Gift Giving
Package in pretty jars with ribbon for thoughtful homemade gifts.
❓ Frequently Asked Questions
❓ Can I use frozen figs?
Yes! Thaw them completely and drain any excess liquid before using.
❓ How long does fig jam last?
Properly canned and stored, it lasts 12-18 months in a cool, dark pantry.
❓ Can I reduce the sugar?
You need the sugar for the jam to set properly with regular pectin. For less sugar, use a low-sugar pectin.
❓ Why is my jam runny?
It may need more cooking time or more pectin. You can reprocess with additional pectin.
❓ Can I add other flavors?
Yes! Try adding vanilla bean, cinnamon, or a splash of balsamic vinegar for extra depth.
❓ How many jars did this recipe make for you?
I got 32 jars from this batch — but yield depends on your fruit and jar size!
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ HOMEMADE FIG JAM ║
║ 32 Jars from My Fig Tree ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 32 half-pint jars | TIME: 3-4 hours
INGREDIENTS:
- 8 cups fresh figs (stemmed, chopped)
- 6 cups sugar
- ¼ cup lemon juice
- 1 cup water
- 1 package powdered pectin
INSTRUCTIONS:
1. Wash, stem, and chop figs.
2. Combine figs, sugar, lemon juice, and water in pot.
3. Bring to simmer. Mash to desired consistency.
4. Add pectin. Boil 1 minute.
5. Fill sterilized jars (¼" headspace).
6. Process in water bath 10 minutes.
7. Cool 12-24 hours. Check seals.
PERFECT FOR:
✓ Cheese boards
✓ Toast
✓ Glaze for meat
✓ Gifts
"I prepared fig jam from my fig tree!!" 🍐
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© CanningRebels — Homemade Fig Jam | 32 Jars from My Fig Tree
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