Jamming With Figs

Growing figs in Oregon has been a challenge considering our fig tree in Southern California produced hundreds of figs several times a year. We’re lucky if we get a dozen figs from our tree in Oregon – but the tree is growing and hopes for next year’s crop are high (or delusional). However, we have friends with good producing fig trees thank goodness! 

Luckily the past couple of years we’ve been gifted a box of figs that turned into jars and jars of jam as well as various other culinary dishes/meals. So, here we are in fig season and I’ve got a box of figs! After my happy dance in the kitchen (minus tap shoes), I got serious and started washing the figs to be used.  Six pounds of figs later, I was thinking I needed more canning jars (and I did). And I was just telling a friend the other day I was about ready to put all the canning equipment away for a while. 

But I’ll never complain about a little work to enjoy figs year-round and what better way to preserve them than in jam? A recipe I have used in the past is simple enough FIG JAM but today I wanted to simplify the recipe even more. So I decided to try making jam with just three ingredients: figs, sugar, and lemons. It’s a winner! 

First, I didn’t deskin the figs. I just washed them thoroughly. Second, I didn’t have to use pectin because the skins create natural pectin and thicken the fruit into a jam consistency. Third, the lemon added just a hint of zing and after taste testing the jam, I think it turned out perfect.

Fresh figs, washed and ready to be “jammed”. 

Figs, sugar, lemon juice, and zest.

Simmering into a thick luscious jam. Used a hand-held immersion blender to smooth the figs into a jam consistency. 

Filling jars and then water bath.  Done!

Easy Fig Jam

Makes 12 1/2 pint jars or 6 pints

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  • 6 pounds fresh figs (I used mission variety)
  • 2 lemons and zest
  • 4 cups sugar


  1. Thoroughly wash the figs. No need to peel the skins. Cut off stem and quarter.
  2. Place prepared figs into a large dutch oven, add juice of 2 lemons, zest from lemons and sugar.
  3. Mix all ingredients in the pot and simmer for 1 hour.
  4. Puree the cooked figs with an immersion blender or a regular blender, being careful with hot ingredients. Can leave some chunks if you prefer.
  5. Ladle into prepared canning jars leaving 1/2" space at the top.
  6. Jam is ready to eat or can be stored in the fridge or freezer. Or process jars per water bath canning instructions.


Water bath canning instructions can be found at: http://www.eatingwell.com/article/15855/10-steps-to-water-bath-canning/


Calories: 5116 cal
Carbohydrates: 1324 g
Fat: 8 g
Sodium: 36 g
Protein: 21 g
Fiber: 80 g

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