Honey fig jam is a delicious way to use up ripe figs that are just past their prime! This easy refrigerator jam requires no pectin or canning!
Figs are one of the quintessential summer-to-fall transition fruits, so whenever it’s time for the local fig harvest, I start daydreaming about cooler days, fall leaves, and sweater weather…nevermind that it’s actually supposed to hit a scorching 108 degrees here this week! 🤪
A chat with the California Fig Board recently resulted in me receiving an entire flat of Mission and Kadota figs, and I couldn’t wait to dive in and make my favorite honey fig jam!
If you had an entire flat of figs, what would you make? My go-to is always this yummy jam, and I also love these Homemade Fig Newtons from Dessert for Two as well.
Figs are ripe for approximately four minutes, so as soon as I received my flat of figs, the very next morning I set about to making this easy fig jam recipe.
The combination of figs and honey is one of my favorites, so I decided to substitute some of the sugar in classic fig jam recipes for some honey in my recipe — it is beyond delicious! I could seriously eat it with a spoon.
Maybe I did. No judging.
We found ourselves eating it with cream cheese and crackers for the most part, but it would also be delicious paired with this amazing charcuterie board!
Honey Fig Jam
Ingredients
- 4 Cups Ripe Figs, chopped
- 1 1/2 Cups White Sugar
- 1/4 Cup Honey
- 1 1/2 Tbsp Lemon Juice
Instructions
- Bring the figs, honey, sugar, and lemon juice to a boil in a medium saucepan.
- Lower heat and continue to simmer, stirring frequently, until thickened, approximately one hour.
- Jam will set when the mixture reaches 220 degrees – you can use a candy or kitchen thermometer to check the temperature, but I always use the "cold plate test" for my jam. Start by placing a small plate in the freezer before you begin cooking the jam.
- Remove the plate from the freezer and place a small dollop of jam on the plate. Return to the freezer for 1 minute. Remove from freezer. Run your finger through the blob of jam to make a line through the center – if the jam stays separated and appears to be the right consistency, it is ready. If the jam is too thin and the line runs back together, continue to boil for another 5 minutes before testing again.
- Use an immersion blender (or carefully transfer the mixture to a blender or food processor) to process the jam until smooth.
- Put in mason jars and store in the refrigerator for up to one month.
Notes
This delicious sweet and savory honey fig jam recipe is sure to become a family favorite! It’s a great way to use up those overripe figs as you indulge in the late summer harvest! What would you eat this jam with? I’d love to hear your ideas!
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Don’t Forget to Pin This Honey Fig Jam for Later!
Diane Maloney says
Love the recipe. Came out great. I was going to try next batch with hot pepper infused honey and see what happens. Can this be frozen also?
Heidi says
I’m so glad to hear that you enjoyed it, Diane! The hot pepper infused honey sounds like a great idea! I’ve never tried freezing it, so I can’t say for sure, but I don’t see why not since jam (in general) is freezable! If you try it, please let me know how it turns out!
Cris says
Can you process it?
Heidi says
Hi Cris,
I have never processed it myself, but I don’t see why not! It’s really just the same as any other jam. 🙂
Alison G. says
Can you use dried figs? Getting fresh ripe figs in Massachusetts is a rare thing, but I have dried figs I’d love to use.
Heidi says
Hi Alison,
I’ve never tried it with dried figs, so I’m not sure how the recipe would translate, but if you do attempt it, I’d love to hear how it turns out for you!