Learn how to make fig jam with minimal sugar and simple ingredients. This easy recipe uses fresh figs, a large pan, a little water, a touch of brown sugar and patience to produce a rich, naturally sweet jam perfect for toast, pancakes or desserts.
If you have a fig tree, you know how generous it can be—one minute the branches are full, the next moment the fruit needs to be used before pests find it. A bounty of figs is both a gift and a challenge, but turning them into jam is an easy way to preserve their flavor and avoid waste.
For years I mostly ignored the fig tree in my garden, using the fruit for compost rather than the table. This season I changed my approach and made a batch of fig jam that’s wonderful on pancakes, toast and in baking. I also discovered the mild, coconut-like flavor of fig leaves, which can be used in cooking much like grape or banana leaves—to wrap fish or meat or to add a subtle aroma to rice and stews.
Fig leaves are delicate and pleasant in flavor, so if you have them, consider using them in savory dishes as well. But first, let’s make the jam.
How To Make Fig Jam With Little Sugar
This straightforward recipe keeps added sugar low so the figs’ natural sweetness shines through. You’ll need ripe figs, a skillet or wide pan, and about an hour of cooking time.
Begin by gathering ripe figs and washing them thoroughly. Fresh, ripe fruit makes the best jam; if your figs are drier, you may need to add a bit more water during cooking.
Trim the stems and cut each fig into quarters or smaller pieces, depending on how smooth you want the final jam to be.
Place the chopped figs in a wide pan with a tablespoon of coconut oil (or another neutral oil), about 2 tablespoons of dark brown sugar, a splash of vanilla if you like, and roughly 1/4 cup of water to prevent sticking. The oil helps develop a gentle caramelization, and the small amount of sugar amplifies the figs’ natural flavor without making the jam overly sweet.
Cover the pan and bring the figs to a boil. Once boiling, reduce the heat to a low simmer and cook for about 30 minutes. Stir occasionally and press the fruit with a spatula to help it break down and release its juices. Add small amounts of water if the mixture seems too dry—figs vary in juiciness, and some batches take longer to soften.
After 30 minutes, remove the lid and continue cooking for another 10–15 minutes, stirring more frequently. The jam will start to thicken as excess moisture evaporates and the fruit concentrates. Taste and adjust sweetness if needed, keeping in mind the goal is a low-sugar result that highlights the fig.
When the mixture reaches your desired consistency, turn off the heat and let it cool slightly. Spoon the jam into clean jars or airtight containers and refrigerate. Properly stored in the fridge, the jam should keep for about a month. For longer storage, consider canning using a tested preserving method.
This fig jam is versatile: spread it on pancakes and toast, spoon it over cheesecake or yogurt, swirl it into overnight oats, or use it in baking to add depth and natural sweetness.
More Easy Tutorials
I hope you try this low-sugar fig jam—though it takes time for the mixture to thicken, the result is richly flavored and worth the wait. If you have fig leaves, experiment with them in savory dishes: wrap seafood or meat before grilling, or add leaves to rice or soups for a subtle, slightly sweet aroma.
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Fig Jam With Little Sugar
Learn how to make fig jam without adding a ton of sugar! Making jam from fresh figs requires a large pan, patience and this easy recipe.
5 minutes
50 minutes
55 minutes
Ingredients
- 15 ripe figs or 6 cups, chopped
- 1/4 cup water
- 2 tbsp dark brown sugar
- 1 tbsp vanilla (optional)
- 1 tbsp coconut oil
Instructions
- Wash the figs thoroughly and chop into quarters or smaller pieces.
- Place chopped figs in a wide pan with coconut oil, brown sugar, vanilla (optional) and 1/4 cup water. Cover and bring to a boil, then reduce to a simmer for 30 minutes.
- Stir occasionally and press the fruit with a spatula to release juices. Add a little water if the figs are dry.
- After 30 minutes, remove the lid and cook 10–15 more minutes, stirring more frequently until the jam thickens.
- When the jam reaches the desired consistency, turn off the heat, let cool slightly, then spoon into clean jars and refrigerate. It will keep about a month in the fridge.
- Use the jam on pancakes, cheesecakes, baked goods, yogurt or overnight oats.