Healthy Homemade Fig Jam
This easy 3-ingredient Homemade Fig Jam is thick, spreadable, and packed with sweet figgy flavor! This super simple recipe is so good, you’d never know it’s fat free, refined sugar free, vegan, and paleo-friendly too!
The great thing about this recipe is that there is no need for canning or special canning equipment! All you do is cook everything on the stovetop, then toss in a blender — aka, the way all jam should be. I’m too lazy to learn how to sterilize jars for canning. 😉
This super simple homemade Fig Jam recipe calls for just three ingredients: dried figs, orange juice, and natural sweetener.
No pectin, no gelatin, no strange additives, and no added sugar or corn syrup.
And if you want to take it up a notch, simply replace about ¼ cup of the water with your favorite wine or port!
How do you make Fig Jam?
If you’ve ever wondered how to make Fig Jam with dried figs, you’re in luck. Figs aren’t always in season, so you gotta make due with what you’ve got. I was craving figs but they weren’t available yet in grocery stores, so I decided to make this recipe using dried figs.
To make Fig Jam, you simply combine dried figs with orange juice, water, and a small amount of natural sweetener. Simmer it all on the stove for 1 hour until the figs are soft. Then, blend away in a blender or food processor until smooth!
BAM! You’ve got some jam 😉
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How do you eat Fig Jam?
You can eat this Fig Jam… with and on pretty much everything! It’s perfect served alongside whole grain toast, fluffy muffins, or scones. It’s delicious swirled into warm oatmeal or softened Vanilla Frozen Yogurt. Use it to make Homemade Fig Newtons. It’s to die for when spread onto crackers or a slice of Pound Cake. It’s even good as the jam in a PB&J sandwich! The options are endless!
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Which cheeses pair well with Fig Jam?
If you’re a cheese fanatic (welcome to the club), serve this Fig Jam on your next cheese plate! It’s delicious alongside Brie and Camembert, Boursin, and goat cheese. Don’t forget the honey!
And if you’re vegan or dairy free, do not despair. There are TONS of non-dairy cheeses available on the market today. I’ve tried a bunch from Whole Foods, so definitely take a stroll down their cheese aisle 🙂
Homemade Fig Jam
Ingredients
- 3 cups Dried Figs (3 cups = 15oz)
- 1 tbs Truvia Spoonable
- juice of 1 Orange
- 1 cup Water
Instructions
- In a small saucepan (use a wide and shallow one, not a tall and narrow one), add the dried figs, Truvia, orange juice, and water. Let soak for 1 hour.
- Cover with a lid and place the saucepan over medium heat. Keeping cover on, cook for ~20 minutes, or until the figs are super soft and can be easily mushed with a fork. Let cool completely.
- Blend in a high speed blender (I used my Vitamix) until a spreadable paste. Store in a tightly sealed jar in the refrigerator for up to 2 weeks.
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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Several years ago, I tried this chocolate fig jam at a specialty foods grocery store. It was delicious, but really high in sugar. Totally worth it in my opinion! What makes your recipe superior is the addition of the orange and substitution of Sukrin for sugar! Not to mention–the pictures look GORGEOUS.
Your comments always make my day Cassie! So glad you like the photos 🙂
I’ve never tried Sukrin before but just checked out their website and it looks pretty good… I’ll need to get my hands on that!
The first time I tried fig jam was on a cheese plate, and I hated ALL the cheeses so I just ate fig jam and crackers 😉
Yum. I just made in instant pot. Put it all in high pressure for 10 min. Then poured into food processor! Love me some fig jam. Thanks!
You just made my day!!! I’m so glad you liked the recipe Angela. Great idea with the instant pot, I need to give that a try! 🙂
I’m assuming you can use fresh figs…I have a tree full of Monticello figs…green with a soft creamy beige center…not over the top sweet…just right! I’m going to try your recipe…I look for the simple steps! I’ll let you know how it turns out…
I haven’t tried fresh figs here but feel free to give it a shot! I’d say reduce the water to 2 tablespoons or so. Hopefully those fresh figs turn out amazing for ya!! 🙂
Can someone report on using fresh figs? I have a tree also!
I need help! Not sure how soon you can be back to me. My fig tree is crazy this year I am trying to make fig jam that can be canned and stored away. Is that possible? Signed, desperate
I am picking 10 to 20 pounds of figs a day. Today I now have 30 pounds they are beautiful! Large purple things most of them are close to baseball size. They are very sweet best I’ve ever had
Lucky you! I’ve always wanted a fig tree!
I haven’t tested canning this recipe so I can’t be sure… you’d definitely need to sterilize the jars and boil the sealed jars in water, just like regular canning. But again, I’ve never tested it before so I don’t know how it would turn out. It won’t hurt to give it a try though 🙂
Keep me updated if you test it out!