Fresh Fig Refrigerator Jam, No Canning
Simple cooked fruit jam made by simmering chopped figs with sugar and water until thick and jammy. Bright lemon juice adds subtle tartness to balance the figs' natural sweetness. This no-canning version stays refrigerated and comes together in under two hours with minimal equipment. Spread on warm toast and scones, swirl into yogurt, or pair with cheese and crackers. The short cooking time and straightforward technique make this ideal for using up fresh figs at peak season.
Ingredients
- 4 cup figs, chopped
- 2 cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice(optional)
Instructions
- 1
Trim off stems and chop figs into bite-sized pieces.
- 2
Add chopped figs to a saucepan, sprinkle with sugar and stir in water.
- 3
Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until mixture is noticeably reduced and thickened, about 45 minutes to an hour or longer.
- 4
Stir in lemon juice and cook another minute.
- 5
Let cool completely, then transfer to sterilized jars or containers.
- 6
Seal and store in the refrigerator.
Tips
Figs vary in moisture; if your jam hasn't thickened after an hour, continue simmering. Test by dropping a small spoonful on a cold plate and tilting--it should wrinkle slightly when set.
Sterilize jars by washing in hot soapy water, rinsing thoroughly, and drying in a 200°F oven for 10 minutes before filling while jam is still warm.
Good to Know
Sealed jars or containers, refrigerated, up to 3 weeks. Does not keep at room temperature.
Make up to 3 days before serving. Allow to cool completely before covering to prevent condensation.
At room temperature or slightly chilled. Serve with toast, scones, biscuits, pancakes, waffles, French toast, cheese and crackers, or over ice cream and yogurt.
Common Mistakes
Cook too quickly at high heat to avoid scorching on the bottom; medium heat allows sugar to dissolve evenly
Skip the cooling step to avoid breaking hot sterilized jars; let jam cool to warm before filling
Underfill jars to avoid overflow; leave about 1/4 inch headspace
Substitutions
FAQ
Can I make this without lemon juice?
Yes, lemon juice is optional. The jam will taste sweeter and more purely fig-forward without it. For a subtle flavor lift, consider a tiny pinch of salt instead.
What if my jam is too thin after an hour of cooking?
Continue simmering until it reaches your desired thickness, stirring occasionally to prevent sticking. Thinner jam works well for yogurt swirls; thicker spreads are better for toast.
How long can I keep this jam in the refrigerator?
About 3 weeks when stored in a sealed, sterilized jar. If you notice mold or off smells, discard immediately. Freezing extends shelf life to several months.