fig preserves Archieven - My little Homestead

Our fig tree has turned into a real giant. Every late summer it surprises us with baskets full of ripe figs—often more than 20 pounds at once. And as if that weren’t enough, we’ve planted a few smaller bushes too. That way, there are always figs ripening somewhere in the yard, in all shapes, sizes, and colors. Did you know there are even yellow figs? It still feels special to harvest this Mediterranean fruit right here at home. In my post on Growing Figs, I share how you can enjoy a good harvest even in cooler climates by choosing the right variety and location.

With such an abundance, you’ve got to get creative. You can dry figs, add them to stews, or simply enjoy them fresh—but for me, fig jam is the real star. It’s a timeless classic that never disappoints: a rich, sweet jam that instantly takes me back to summer vacations in the south of France.

When are figs ripe?

A ripe fig has soft skin that often starts to split just a little. That tiny crack may not look pretty, but it’s the best sign that the fruit is at peak flavor. Figs can even produce twice a year: once in early summer (June) and again in the fall.

Here in our climate, the early crop is hit-or-miss, since the figs have to survive winter and may get damaged by frost. The fall harvest, though, is much more reliable. By late September, we’re picking almost daily, since not all figs ripen at once. I usually make jam right away, because once they’re picked, figs don’t last long. In the fridge they’ll keep for about a week at most.

No fig tree yet? Check out my post on Growing Figs for tips on choosing the right tree and the best spot in your yard.

Harvesting and storing figs

Because figs ripen one by one, you’ll want to check each fruit individually. A quick walk by the tree every couple of days is the best way to make sure you catch them at their peak.

Once picked, eat or process them quickly—they’re highly perishable. You can keep them in the fridge for about a week, or dry them to use later in dishes like tagines and stews.

Do you need to peel figs?

Figs don’t really peel like other fruits. If you want them skinless, you’ll have to cut it off—but the skin is totally edible and cooks down beautifully in jam. Personally, I leave it on.

What you’ll need to make fig jam

Ingredients

2 pounds figs
2 ½ cups sugar
Juice of 1 lemon

Equipment

Blender or immersion blender
Sterilized jars
A small plate for the “gel test”

Step-by-step recipe

Prep the gel test: Place a small plate in the freezer.

Cook the figs: Wash and chop the figs, then place them in a large pot with the sugar. Simmer gently over low heat for about 30 minutes, or until the figs are soft. Leave the lid off so excess liquid can evaporate—especially if the figs are extra juicy after a rainy summer.

Smooth or chunky? Once soft, you can puree the figs for a silky jam, or leave them chunky for more texture. Totally up to you.

Add lemon juice: Stir in the juice of one lemon to brighten the flavor and balance the sweetness.

Taste and adjust: Try the jam and adjust with a bit more sugar or lemon if needed—but remember, figs are naturally very sweet, so go easy.

Gel test: Drop a spoonful of jam onto the chilled plate. After a minute, push it gently with your finger. If it wrinkles and holds its shape, it’s ready. If not, keep simmering and test again.

Jar it up: Pour the hot jam into sterilized jars and seal tightly.

Stored in a cool, dark spot, the jam will keep for about six months.

Preserving and Canning the Jam

Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.

After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.

How to enjoy fig jam

Fig jam shines in both sweet and savory dishes:

With goat cheese: A classic pairing! Slice a log of goat cheese, place the rounds in an ovenproof dish, top with a spoonful of fig jam, and bake for 10 minutes. The result? A delicious appetizer that never fails to impress.

On a cheese board: Fig jam is a perfect match for soft cheeses. Add some nuts, grapes, and dried fruit, and you’ve got a festive spread. Pair it with pear chutney or currant-pear jam for even more variety.
In a vinaigrette: Swap in a spoonful of fig jam for honey in your salad dressing. It adds a fruity twist that pairs beautifully with salads featuring goat cheese, pears, and grapes.

Get creative with figs

Jam is just one way to make the most of your harvest. Try drying figs or using them in savory recipes like tagines and slow-cooked stews. With a little creativity, you can enjoy the flavor of this Mediterranean fruit year-round.

Final thoughts

Making fig jam is a simple way to handle an overflowing harvest—and to capture a bit of summer for the cold months ahead. Because honestly, what’s better than cracking open a jar in January and tasting the sunshine of your own backyard?

Do you have a fig tree in your garden? Most people enjoy its sweet fruit, but the leaves are just as valuable and often overlooked. Fig leaves are known for their many beneficial properties, including helping to lower cholesterol and offering natural antibacterial effects. You can even turn them into a fragrant fig leaf syrup or brew them into a soothing tea. A combination of fig leaves and fresh mint makes a delicious herbal tea that may also help regulate blood sugar levels.

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My little Homestead

fig preserves

Making Fig Jam: Capture the Taste of Summer in a Jar