These fig preserves are an old fashioned, no pectin preserve made with 2 pounds of fresh ripe figs, 2 cups of sugar, ¼ cup of fresh lemon juice, lemon zest, and a little water. The figs simmer slowly for 45 to 60 minutes until the syrup is thick and amber and the fruit is soft but still in pieces. One batch makes about 3 half pint jars.
There are only three essential ingredients: figs, sugar, and lemon. The natural pectin in the figs and the long, gentle simmer do the setting. A cold plate test tells you exactly when to stop.
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- Yield: about 3 half pint jars (1½ pints)
- Figs: 2 lbs ripe Black Mission or Brown Turkey, skins on
- Sugar to fruit: 2 cups sugar per 2 lbs figs
- Lemon: ¼ cup fresh juice plus 1 tablespoon zest (zest optional)
- Cook: 45 to 60 minutes on low, uncovered
- Pectin: none needed
- Storage: opened jars 3 weeks in the fridge; water bath 10 minutes for shelf storage
Fig Jam From Fresh Figs (No Pectin)
Fig preserves and fig jam are made from the same ingredients. The difference is texture. Preserves keep the figs in soft halves or quarters suspended in thick syrup. Jam is smoother and more spreadable, with the fruit broken down.
To make fig jam with this recipe, chop the fresh figs into small pieces instead of halving them, and mash them with a potato masher once they have softened in the pot, about 20 minutes into the simmer. Cook to the same plate test. You still do not need pectin. Figs are naturally rich in it, and the reduced sugar syrup sets as it cools. Jam made this way spreads more easily on toast and works better in thumbprint cookies and as a cake filling.
Picking the Figs
Ripe figs matter more than anything else here. Black Mission and Brown Turkey both work very well. Choose figs that give slightly when pressed but do not collapse. Overripe, split figs taste fermented, and hard figs never get that jammy texture.
Trim the stems and leave the skins on. They soften completely as they cook and add body to the syrup. Cut the figs in half, or into quarters if they are large.
Why Lemon Matters
Fresh lemon juice keeps the preserves from tasting flat or too sweet, and its acid helps the syrup set. It matters for safety too. Figs are low in acid, so never leave the lemon juice out of jars you plan to can. The zest is optional, but it gives a brighter, cleaner finish. Once I started adding it, I never went back. The ¼ cup of water keeps the sugar from scorching before the figs release their juice.
Macerate First If You Have Time
Stir the figs, sugar, lemon juice, zest, and water together in a large stainless steel or enameled pot and let it sit for 1 to 2 hours. The sugar draws out the fig juice, so the syrup thickens more naturally and the figs hold their shape better. I prefer the macerated batch, but when I need a quick jar for a weekend cheese board I skip it, and the preserves still turn out well.
A Slow Simmer and the Plate Test
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Then turn the heat to low and cook uncovered for 45 to 60 minutes, stirring often. A wide, heavy bottomed pot helps it reduce evenly. Do not walk away for long. Even on low heat, the sugar can catch on the bottom.
Put a small plate in the freezer before you start. When the syrup looks thick and glossy, drop a spoonful onto the cold plate, wait a few seconds, and run your finger through it. If the line stays clear, the preserves are done. If it runs back together, simmer a few more minutes and test again. The preserves thicken more as they cool, so do not cook them until they look stiff in the pot.
What Can Go Wrong
- Runny after cooling: it needed more time. Return it to the pot and simmer until it passes the plate test.
- Too thick or sticky: it was overcooked. Warm it with a few tablespoons of water.
- Burnt taste: the heat was too high or it was not stirred. Use low heat and a heavy pot.
- Too sweet: add a little more lemon juice at the end.
- Figs fell apart: they were very ripe, or stirred too hard. It is still delicious, just closer to jam.
Jarring, Canning, and Freezing
Ladle the hot preserves into clean, sterilized jars, leaving ¼ inch of headspace. Wipe the rims, add the lids, and close them. For short term use, cool the jars and refrigerate them. For shelf stable jars, process them in a boiling water bath for 10 minutes, then let them cool undisturbed for 12 to 24 hours. Once opened, keep jars in the fridge and use within 3 weeks.
If you have more figs than time, freeze them whole and make preserves later. Thaw them in the pot with the sugar and use all of the juice. You can also freeze fig preserves in freezer safe containers with a little room at the top.
Using Dried Figs
I have tested this with dried figs as well. They hold their shape more and need to be softened first. Soak them overnight in lemon water, then follow the same steps. The flavor is deeper and the texture stays chewier than preserves made from fresh figs.
How to Serve Fig Preserves
Spread them on toast, warm sour cream biscuits, or sour cream scones. Spoon them over brie or goat cheese on crostini, or set out a jar next to Manchego and aged cheddar on a Thanksgiving charcuterie board. Warmed with a little olive oil and a splash of vinegar, they also make a glaze for roast chicken.
For baking, fill jam thumbprint cookies or pair them with my fig cake and fig goat cheese cornbread cookies. Jars tied with ribbon make a lovely homemade gift, and my Christmas jam recipes have more ideas. If you are building a preserves shelf, try plum jam, pear jam, or blackberry jam next.
Fig Preserve Questions
Do you need pectin for fig preserves?
No. Figs contain natural pectin, and with sugar, lemon juice, and a slow simmer, the syrup sets without any added pectin.
What is the difference between fig jam and fig preserves?
Preserves keep the figs in larger pieces in syrup. Jam is chopped or mashed into a smoother spread. The ingredients are the same.
What kind of figs are best for preserves?
Ripe Black Mission or Brown Turkey figs that give slightly when pressed.
Can you freeze figs to make jam later?
Yes. Freeze them whole, then cook them from frozen or thawed with all of their juice.
How long do homemade fig preserves last?
Opened jars keep for 3 weeks in the fridge. Jars processed in a boiling water bath can be stored in the pantry until opened.
Save this fig preserves recipe for the next time figs show up at the market. If you make it, tell me in the comments whether you went with preserves or jam, and what you served it with.
Fig Preserves Recipe
These fig preserves are an old fashioned, no pectin preserve made with fresh ripe figs, sugar, fresh lemon juice, lemon zest, and a little water. The figs simmer slowly for 45 to 60 minutes into a thick, glossy, amber syrup with soft pieces of fruit, and one batch makes about 3 half pint jars. Lemon juice and the figs' natural pectin set the syrup, and a cold plate test shows when it is done. Chop or mash the figs to make fig jam from fresh figs with the same recipe. Serve on toast, biscuits, brie, crostini, or a cheese board, or fill thumbprint cookies. Opened jars keep 3 weeks in the fridge, or process them in a water bath for the pantry.
Ingredients
- 2 lbs fresh ripe figs (preferably Black Mission or Brown Turkey)
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice (about 2 small lemons)
- 1 tbsp lemon zest (optional but highly recommended)
- 1/4 cup water
Instructions
- PREPARE THE FIGS: Rinse the figs gently under cool water and pat them dry with a clean towel. Trim off the stems, then slice the figs in half. If the figs are large, cut them into quarters. Leave the skins on, as they will soften during cooking and add texture to the preserves.
- COMBINE THE INGREDIENTS: In a large non-reactive pot such as stainless steel or enameled cast iron, add the figs, sugar, lemon juice, lemon zest, and water. Use a large spoon to stir gently until the figs are evenly coated with sugar and the mixture is combined.
- LET THE MIXTURE MACERATE (OPTIONAL): For improved texture and flavor, allow the mixture to sit at room temperature for 1 to 2 hours. This step draws out the fig juices and helps the preserves thicken more naturally when cooked.
- COOK THE PRESERVES: Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar fully dissolves. Reduce the heat to low and cook uncovered for 45 to 60 minutes, stirring frequently to prevent sticking. The figs should soften, and the syrup will thicken visibly as it reduces.
- CHECK FOR DONENESS: To test if the preserves are ready, place a small spoonful of syrup onto a chilled plate. Let it sit for a few seconds, then run your finger through the middle. If it leaves a clear path that doesn’t fill back in, the preserves are done. If the syrup runs back together, continue simmering and test again after a few minutes.
- FILL THE JARS: Ladle the hot preserves into clean, sterilized glass jars, leaving about 1/4-inch of headspace at the top. Wipe the jar rims with a damp cloth to ensure a good seal. Apply the lids and close tightly. For short-term storage, refrigerate the jars once cooled. For shelf-stable storage, process the filled jars in a boiling water bath for 10 minutes, then let cool undisturbed for 12 to 24 hours.
Notes
Use figs that are ripe but still firm; Black Mission and Brown Turkey are ideal. The optional lemon zest adds brightness, but always keep the lemon juice, especially if canning. For fig jam, chop the figs small and mash them during cooking. Use a cold plate test to check the set. For shelf stable jars, process in a boiling water bath for 10 minutes. Store opened jars in the refrigerator and use within 3 weeks.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 745Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 5mgCarbohydrates 193gFiber 9gSugar 183gProtein 2g
