Learn how to make fig jam without adding a ton of sugar or many other ingredients. Making jam from fresh figs requires a large pan, some water, brown sugar, the fruit, patience and this easy recipe.
Got a fig tree? Then you probably have some figs you need to get taken care of before the mosquitoes eat you alive. Ask me how I know. Yes, the fig tree in my garden is a blessing and a challenge because it’s super generous and if you’re not quick you start attracting wasps, mosquitoes, bugs, hungry people – everyone.
To be honest, for the longest time, I’ve ignored that tree. I used it mostly for compost. We never ate from it, but this changes this year. Not only did I make a super delicious fig jam that I intend to use on pancakes, toasts or even in desserts, but I also found out you (and me as well) can use the fig leaves as well. As in use them to rub them on your skin and pray for the best? No, use as in – eat them. That’s how I usually use things. I don’t know about you.
Well, I had a little taste of those fig leaves, and man, they’re SO good. They have a very light, soft flavor, kinda like coconut. So if you’ve got a fig tree – here’s your reminder to use it all! Let’s start with this recipe first.
How To Make Fig Jam With Little Sugar
Now, let’s start making fig jam!
First, go collect some ripe figs and wash them properly. I just assume you will collect those figs, because they cost more than my arm, legs plus the hair on my head. It’s ridiculous. But hey, if you grew up rich, and can afford it – buy some figs, grab that huge 24-carat gold spoon and join the fun!
Wash the figs thoroughly.
Then cut them in quarters.
Add them to a pan with a little bit of coconut oil, some dark brown sugar, vanilla (optional) and a little bit of water to make sure the figs don’t burn down.
Cover with a lid and bring to a boil, then reduce heat to simmer for 30 minutes.
Make sure to stir occasionally and to press the figs down with a spatula, so that they release the juices. Also, make sure to add water if needed. This will depend on the figs you have. If they’re on the drier side you might need to add some. I didn’t really need to add more and it took pretty long to get the jam to thicken.
After the 30 minutes, cook for about 10-15 more minutes (or as needed), this time without a lid and now stirring more frequently – the jam will start thickening.
Once the jam has the right consistency, turn the heat off and let it cool down. Spoon into clean jars or any other containers that you can close and store in the fridge. Mine was good for about a month when stored in the fridge.
Use the jam for pancakes, cheesecakes, bakes or top your yogurt or overnight oats with it!
More Easy Tutorials
I hope you enjoy this low-sugar fig jam if you decide to make it! It took a while to get it to thicken, but it was SO worth it! Don’t forget to also use the leaves if you have access to a fig tree. You can use them in rice dishes, soups or to wrap meat or fish that you want to bake or grill (pretty much the same way you’d use vine leaves).
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.
Ingredients
- 15 ripe figs or 6 cups, chopped
- 1/4 cup water
- 2 tbsp dark brown sugar
- 1 tbsp vanilla
- 1 tbsp coconut oil
Instructions
- Wash the figs thoroughly and then chop them. I cut each fig into eight pieces.
- Add the chopped figs to a pan with a little bit of coconut oil, some dark brown sugar, vanilla (optional) and a little bit of water to make sure the figs don't burn down. Cover with a lid and bring to a boil, then reduce heat to simmer for 30 minutes.
- Make sure to stir occasionally and to press the figs down with a spatula, so that they release the juices. Also, add water if needed. This will depend on the figs you have. If they're on the drier side you might need to add some. I didn't really need to add more and it took pretty long to get the jam to thicken.
- After the 30 minutes, cook for about 10-15 more minutes (or as needed), this time without a lid and now stirring more frequently - the jam will start thickening.
- Once the jam has the right consistency, turn the heat off and let it cool down. Spoon into clean jars or any other containers that you can close and store in the fridge. Mine was good for about a month when stored in the fridge.
- Use the jam for pancakes, cheesecakes, bakes or top your yogurt or overnight oats with it!
