The Best Fig Jam Recipe for Canning

This post is all about making homemade fig jam with fresh figs and a little raspberry flavor.

If you have a fig tree producing more figs than you know what to do with, you need to try this recipe.

This homemade fig jam is probably one of my favorite jams I’ve ever made.

And there’s one ingredient that makes it a little different.

Raspberry Jell-O.

I know it sounds unusual, but the raspberry flavor pairs so well with fresh figs and gives the finished jam the most beautiful deep reddish color.

It’s sweet.

It’s fruity.

And it’s absolutely delicious spread over a warm piece of homemade sourdough bread.

Best of all, you only need three ingredients.

Why You’ll Love This Fig Jam Recipe

If you’re staring at a basket of ripe figs wondering what you’re going to do with all of them, this is an easy place to start.

You’ll love this recipe because it’s:

• Made with only three ingredients
• An easy way to use fresh figs
• Sweet with a hint of raspberry flavor
• Beautifully red in color
• Delicious on sourdough toast
• Easy to make in batches
• Great for refrigerator or freezer storage

It’s also a fun change from traditional fig preserves.

Ingredients for Homemade Fig Jam

You only need three ingredients:

4 cups smashed fresh figs

3 cups granulated sugar

1 (3-ounce) box raspberry Jell-O

That’s it.

The raspberry Jell-O is what makes this recipe different from a traditional fig jam.

It adds raspberry flavor and gives the jam that gorgeous reddish-purple color.

What Kind of Figs Can I Use?

You can make homemade fig jam with several varieties of fresh figs.

Depending on where you live, you might have:

• Brown Turkey figs
• Celeste figs
• Black Mission figs
• Kadota figs
• Other locally grown varieties

The color and flavor of your finished jam can vary depending on the figs you use.

The most important thing is to start with ripe, good-quality figs.

This recipe is especially handy when your tree seems to ripen everything at once.

How to Make Homemade Fig Jam

Step 1: Prepare the Figs

Start by washing your fresh figs thoroughly.

Trim off the stems and remove any damaged or questionable areas.

Cut the figs into quarters.

Then mash the figs until you have 4 cups of smashed figs.

I like leaving a little texture rather than completely pureeing them.

That gives the finished jam some small pieces of fruit.

Step 2: Combine the Figs and Sugar

Place your smashed figs into a large, heavy-bottomed stainless steel pot.

Add: 3 cups sugar

Stir everything together until the figs are thoroughly coated in sugar.

Step 3: Cook the Fig Mixture

Place the pot over medium-high heat.

Bring the figs and sugar to a boil, stirring frequently so the mixture doesn’t scorch on the bottom.

Once it reaches a boil, reduce the heat to medium-low.

Allow the fig mixture to simmer uncovered for approximately 20 minutes.

Continue stirring regularly.

The figs will begin breaking down and the mixture will become thicker.

Step 4: Add the Raspberry Jell-O

Now for the ingredient that makes this fig jam so good.

Add one 3-ounce box of raspberry Jell-O.

Stir constantly until the Jell-O is completely incorporated.

Bring the mixture back to a boil.

Boil for approximately 3 minutes, stirring constantly.

The jam should become glossy and develop a beautiful deep red color.

Step 5: Transfer the Jam Into Jars

Carefully ladle the hot fig jam into clean jars and process in a water bath canner for 10 minutes.

What Does Fig Jam Taste Like?

Fresh fig jam has a wonderfully rich sweetness.

Figs have a flavor that’s hard to compare to anything else.

They’re sweet and almost honey-like.

Adding raspberry flavor gives this version a little extra fruitiness that works surprisingly well with the figs.

It also makes the finished jam taste different from traditional fig preserves.

What to Eat With Fig Jam

Don’t limit this to toast.

There are so many delicious ways to use homemade fig jam.

Try it with:

Sourdough Bread

This might be my favorite.

Spread fig jam over a warm slice of homemade sourdough bread with plenty of butter.

So good.

Biscuits

Warm homemade biscuits with butter and fig jam make an incredibly simple breakfast.

Cheese and Crackers

Fig jam pairs beautifully with cheese.

Add a small bowl to a cheese or charcuterie board alongside crackers.

Yogurt

Swirl a spoonful into plain yogurt.

Oatmeal

Add a little fig jam to a warm bowl of oatmeal for natural fruit flavor.

Sandwiches

Use it anywhere you’d normally use another fruit preserve.

Homemade Gifts

A pretty jar of homemade jam also makes a sweet kitchen gift—just be sure refrigerated jam stays properly chilled.

What Can I Do With Too Many Fresh Figs?

Jam is only the beginning.

If you have a fig tree producing faster than your family can eat them, you can also:

• Freeze fresh figs
• Dehydrate figs
• Make fig preserves using a tested canning recipe
• Bake with them
• Add them to salads
• Make fig butter
• Use them on charcuterie boards
• Cook them into sauces

Fig season can be short, so I love finding ways to preserve as much of the harvest as possible.

Do You Have to Peel Figs Before Making Jam?

No.

There’s no need to peel fresh figs before making this recipe.

Wash them thoroughly, remove the stems, trim away any damaged areas, and they’re ready to use.

Keeping the skins also makes preparation much easier.

Why Is My Fig Jam Runny?

Don’t panic if the jam seems thinner while it’s still hot.

Jam usually thickens more as it cools.

Give it time to completely cool in the refrigerator before deciding whether the consistency is right.

The ripeness and water content of your figs can also affect the final texture.

Why Did My Fig Jam Turn Red?

That’s the raspberry Jell-O.

Traditional fig jam is often brownish, amber, or deep purple depending on the variety of figs.

The raspberry Jell-O gives this recipe a much more noticeable reddish-purple color.

It’s one of the things I love about this particular recipe.

Frequently Asked Questions

How many figs do I need for fig jam?

For this recipe, you need enough fresh figs to make 4 cups of smashed figs.

Measuring after the figs have been prepared gives you a more consistent amount than simply counting individual figs.

Do you leave the skin on figs when making jam?

Yes.

I leave the skins on.

Simply wash the figs, remove the stems and damaged areas, and then cut and mash them.

Do I need pectin for this fig jam?

No additional pectin is needed for this particular recipe.

The raspberry Jell-O contains gelatin and contributes to the finished texture.

Can I freeze homemade fig jam?

Yes.

Use freezer-safe containers and leave appropriate room for expansion.

Can I water bath can this raspberry Jell-O fig jam?

I don’t recommend treating this exact three-ingredient recipe as a shelf-stable water-bath canning recipe without a tested source confirming these specific ingredients and proportions.

For shelf-stable fig jam or preserves, use a tested recipe that includes the necessary acidification and processing instructions.

What is the best way to eat fig jam?

My vote?

A thick slice of warm sourdough bread, plenty of butter, and a spoonful of homemade fig jam.

It’s hard to beat.

A Simple Way to Use Fresh Figs

One of my favorite things about food preservation is finding a use for food that might otherwise go to waste.

And when a fig tree is producing, it can produce a lot.

Instead of watching those beautiful ripe figs fall to the ground, turn them into something your family can enjoy later.

This three-ingredient homemade fig jam is sweet, fruity, and has just enough raspberry flavor to make it a little different from traditional fig preserves.

And every time you open a jar, you get another little taste of fig season.

That’s exactly why I love preserving food in the first place.