• DeclivityEnmity88
  • You know… I have never had fig anything. I think I would prefer to try it before I take the plunge on a project like this. Sounds great though! 🙂

    • Figs are just starting to show up as a more mainstream fruit. They are such a wonderful and versital fruit, so it’s nice to see. Give them a try, I think you’d like them. 🙂

  • ginavalley

    Sounds tasty! Haven’t had fig jam.

    • It is really good. You should give it a try when you can. 🙂

  • Hmmm; sounds delicious. Particularly considering the health benefits of figs. Anti-diabetic and lowers triglycerides. Figs are on my list as my recent blood tests from my cholesterol and tris had escalated. I’m looking forward to recipes you might post without sugar?! Thanks Susan.

  • Elizabeth Scott

    This recipe was amazing…. Dave was so jealous to find out that I had wonderful fig jam without him. I love love love your raspberry and blackberry jam also. I could not begin to figure out which is my favorite. When are you posting the other two recipes?? I have such a collection of yummy recipes to try from you!!! Thank you.

    • I agree, It was hard to decide which we liked better. In fact we couldn’t decide… LOL. we liked them all. But I have to say that warm, out of the oven, easy homemade bread made them taste even better.

  • Shirla Vergra

    I, too, love figs! If I were someone who’d never eaten a fig before (other than the generic fig newton) I would HAVE to give this recipe a go simply because of its beauty in its simplicity!!!! Thanks Susan. Can’t wait to try it.

    • I remember when I had my first fresh fig. It was such a surprise and very hard to describe. It was love at first taste. This jam is a way to preserve that beautiful flavor for a later time when fresh figs aren’t available. When you make your own, let me know about it. 🙂

  • Susan I love fig jams and frequently serve it with cheese and fruits. Your receipe sounds fantastic. Just one question, how long can you store the jars with it considering there are no preservatives in it?

    • You can keep them in the freezer for up to six months (I have kept them longer and saw no appreciable difference in taste). Once unfrozen, up to 3 weeks. That’s why I made them in small batches. By the way this makes 4 to 5 small 4oz jars. The truth is it never lasts very long… LOL.

  • Martin Casper

    Susan…I am not a fig lover so the recipe does not wire me up. what does wire me up is the way that you display your passion for great food and wine. It permeates throughout your blog posts. Keep them rolling!

    • Hi Martin, Not everyone is a fig lover. But what does please me is your be such a great cheerleader of my work. Thank you for that. :)))

  • Julie

    Ok, I came and read your recipe and I decided to make it. I went to Costco and found the figs you mnetioned. It was just as you said, super easy. I loved it and the taste is really, really good. It’s a keeper

    • That is so cool! I am doing a happy dance right now. :-)))

  • Dina

    Just a quick question- how much lemon juice? It say 1/4 lemon juice, but I’m sure a 1/4 of what, I’m thinking 1/4 cup but want to be sure. Thanks

    • Hi, I missed that in the post. It’s 1/4 cup of lemon juice, just as you thought. I just corrected it. Let me know how it turns out. 🙂

  • tianakai

    I love figs! I made fig jam with my husband a few years ago and we ate it up in 2 days. My Nonna just made a big batch of cotogna (quince) jam. They grow in her orchard, so she made good use out of them!

    • It never lasts long in our house either… LOL. How awesome that must be to have an orchard of figs or quinces. Yum!!!

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  • Hello Susan
    Thank you for super easy recipe.
    The fig in my area is little dark in color and mentioned quantity of sugar will be fine.
    I have one question, what is, I first grind fig, sugar and lemon and then cook it? As you know kids, may be they do not like big pieces of figs in jam. Is it possible?

  • OK
    Thank you.