The Best Fig Jam Recipe for Canning

This homemade fig jam recipe for canning is by far the best jam recipe I have ever tasted!

To be honest, before I met my fiancé I didn’t even know what a fig was. My mom used to buy the fig newton cookies at the grocery store when I was younger, but they were never my favorite.

My fiancé, however, happens to have two of his very own fig bushes. One day he walked me over to one of them and casually asked if I wanted a fig as he reached up to pick a juicy ripe fig off the bush and pulled it open to show the inside. I remember thinking that it looked like a brain. He insisted that I try it and I’ve been hooked ever since.

If you’re reading this post then I assume you too have or know someone with an abundance of fresh figs.

This Fig jam recipe for canning is the perfect way to preserve these delicious gems!

In this blog post, we’ll guide you through the process of making your own natural fig jam from homegrown figs and show you how to water bath can it, ensuring that the taste of summer can be enjoyed all year round.

Homemade Fig Jam Recipe:

Ingredients:

• 4 cups smashed figs
• 3 cups sugar
• 1 3oz box Raspberry Jell-O

Instructions:

Prepare the Figs:

• Wash and trim the stems from the figs. Cut them into quarters, removing any blemishes.

Combine Ingredients:

• In a large, heavy-bottomed stainless steel pot, combine the figs and sugar. Stir to coat the figs with the sugar.

Cook the Jam:

• Over medium-high heat, bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat to medium-low and let the jam simmer, uncovered, for about 20 minutes. Add the 3 oz box of jell-o and stir constantly. Boil 3 minutes.

Prepare for Canning:

• While the jam is still hot, carefully ladle it into sterilized canning jars, leaving about 1/4-inch of headspace at the top. Wipe the jar rims clean with a damp cloth.

Seal and Process:

• Place the lids and screw bands on the jars. Process the jars in a water bath canner for 10 minutes, ensuring they are fully submerged. Start the timer once the water reaches a rolling boil.

Cool and Store:

• After processing, carefully remove the jars and place them on a clean, dry surface. Allow them to cool and listen for the satisfying “ping” as the lids seal. Store the sealed jars in a cool, dark place for up to a year.

By following this simple recipe and water bath canning technique, you can relish the sweet taste of summer on warm sourdough bread or any other delightful pairings throughout the year.

Let your homemade fig jam become a cherished addition to your pantry and a symbol of the seasons’ bounty.