Homemade Fig Jam – Classic, Lemon & Bourbon Variations
Rich, naturally sweet fig jam made three ways: classic, with lemon, or with bourbon. Perfect on toast, cheese boards, or even as a glaze—easy to make and endlessly versatile!
Ingredients
- 2 lbs fresh figs stems removed and chopped
- 1 cup granulated sugar for all versions
- 1/4 cup water
- 1 tbsp lemon juice for classic version
- 1/2 tsp vanilla extract optional, for classic and bourbon versions
- 1 lemon (zest and juice) for lemon version
- 1/2 tsp cinnamon for lemon version
- 2 tbsp bourbon for bourbon version
- 1 pinch salt for bourbon version
Instructions
- Wash, dry, and chop the figs into small pieces. No need to peel them.
- In a heavy-bottomed pot, combine figs, sugar, water, and your choice of additional ingredients (lemon zest/juice, bourbon, spices, etc.).
- Simmer over medium heat, stirring occasionally, until the sugar dissolves and the figs soften (about 20–25 minutes).
- Mash with a potato masher or use an immersion blender for a smoother consistency. Leave it chunky if preferred.
- To test doneness, drop a spoonful on a cold plate. If it thickens as it cools, the jam is ready.
- Pour hot jam into sterilized jars, seal tightly, and let cool.
Notes
Store in the fridge for up to 3 weeks. For longer shelf life, process in a boiling water bath for 10 minutes and store in the pantry for up to a year. Once opened, refrigerate and use within 2 weeks. Try it on toast, yogurt, cheese boards, or as a glaze for meats. You can use dried figs (soaked), reduce sugar for a less sweet version, or skip bourbon for a kid-friendly option.
Nutrition
Calories: 60kcalCarbohydrates: 15gSodium: 5mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 2IUVitamin C: 4mgCalcium: 15mgIron: 0.3mg
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