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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!

fig jam in container and on crackers

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 in basket being picked

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.

fig jam in container and on crackers

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.

diy fig jam in container and on crackers

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!

diy fig jam in container and on crackers

Honey Fig Jam

Honey fig jam is a delicious way to use up any figs that are just past their prime! This easy refrigerator jam requires no pectin or canning!
5 from 2 votes
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Prep Time: 10 minutes
Active Time: 1 hour
Yields: 3 Half-Pints

What You’ll Need:

  • 4 Cups Ripe Figs, chopped
  • 1 1/2 Cups White Sugar
  • 1/4 Cup Honey
  • 1 1/2 Tbsp Lemon Juice


  • 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.


Optional Modifications: Spice up your fig jam by adding your favorite extras! Try adding two sprigs of fresh thyme to the mix (remove the stems after boiling!) or a bit of vanilla bean paste/extract to your jam to customize it! 
Did You Make This?Mention @HeidiKundin or tag #hihmakersclub on Instagram to show off your awesome work! ♥

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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  1. 5 stars
    This recipe for honey fig jam is my favorite. But my fig tree gives me so many gigs that I want to make more than 3 jars. Can I increase the amounts by 4 times so that I can make a dozen jars or does that totally screw up the recipe??

    1. Thanks, Michael! I’m so glad you’re enjoying it! I have never made larger batches myself, so I would suggest maybe doubling the recipe and making two batches (at the same time if you’re looking to save time!) instead of quadrupling it. 🙂

      1. 5 stars
        Thanks so much for your kind and prompt reply. I am not very good at jam making but I have soooo many figs from my one little 5 year old tree, I can afford to fail….but I will try doubling first. 😉😂

  2. 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.

    1. 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!

    1. 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. 🙂

  3. 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?

    1. 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!