A Simple Yet Delicious Fig Jam Canning Recipe
Canning fig jam is one of my favorite ways to capture the sweet flavors of this wonderful summer/fall fruit and enjoy it long after the season has gone!
Figs are a special indulgence and when I cannot enjoy them fresh anymore, at least I can still enjoy them in another way.
This fig jam canning recipe is very easy and only requires 5 main ingredients. The result is a rich, sweet jam with a deep purple-reddish hue that's as beautiful as it is delicious!
Scroll down for my easy fig jam canning recipe.
*This post is sponsored by the makers of Ball® home canning products
READ MORE: A beginner’s guide to growing figs
Why I Love Fig Jam
Fig jam is versatile and perfect for a variety of uses.
I love spreading it on toast or pairing it with cheese and charcuterie. It's also wonderful as a filling for cookies or other baked goods. And if you're looking for a thoughtful, homemade gift, you really can't go wrong with a jar of fig jam.
Another thing I love about fig jam is how well it pairs with other flavors. The sweetness of figs is the perfect backdrop for both savory and sweet ingredients.
You can add fresh herbs like rosemary and thyme for an exciting flavor combination or combine it with other fruits like pears and raspberries for a unique twist. Just note that whenever you combine it with different fruits, always use a tried and trusted recipe.
The Best Figs For Making Fig Jam
Whenever canning figs (and other fruit), you want to start with perfectly ripe figs. You want them at their peak – soft, sweet, and juicy, but not so ripe that they're mushy or bruised.
Luckily, figs don't require much prep. Just wash them, trim away any woody stems, and cut them into quarters. That's it! Easy, right?
You can use any variety of figs available to you, but some are especially great for jam-making. Here are a few of my favorites:
Black Mission Figs: These are my go-to figs for jam. They're incredibly sweet with a rich, dark flesh that gives the jam its gorgeous color.
Brown Turkey Figs: Brown Turkey figs are perfect if you prefer a lighter, milder jam. They have a gentle sweetness and a lovely amber flesh.
Kadota Figs: These figs aren't as sweet as Black Mission figs but have a delightful honey-like flavor. They'll give your jam a golden hue.
Adriatic Figs: Also known as "Candy Stripe" figs, these are super sweet and have a beautiful light pink to red interior. They make for a bright and colorful jam.
Calimyrna Figs: These have a nutty flavor and amber flesh, adding a nice complexity to your jam.
Chicago Hardy Figs: Known for their cold hardiness, these figs have a rich, sweet flavor and dark purple skin, making for a deeply colored jam.
Feel free to mix different varieties to create a unique flavor profile!
Why Acidity Is Important
Now, a quick word on canning safety. Figs are relatively low in acid, which means that when you're canning them, you need to add acid to ensure that your jam is safe for water bath canning.
This is where lemon juice comes in. I always use bottled lemon juice because it has a consistent acidity level, which is crucial.
When a recipe calls for added acidity, it's not optional. You must follow the recipe exactly regarding the amount and type of acid used. This ensures that your jam is safe to store and enjoy for months to come.
READ MORE: Canning vegetables and fruits - The essentials you need to know
canning course
Want to learn more about home canning? My canning course, in partnership with Ball® home canning, will address all your canning fears, concerns, and problems! I show you exactly how to can food, step-by-step, with video tutorials and delicious beginner recipes.
Have a look below!
fig jam canning recipe
Now, for the fun part, let’s make some fig jam!
Prep Time:
Processing Time: 10 Minutes
Makes: About 8 (8 oz) half-pint jars
Ingredients
4 cups chopped figs (about 27 medium)
1/2 cup bottled lemon juice
1/2 cup water
1 3-oz pouch Ball® Liquid Fruit Pectin
1/2 tsp. butter or margarine, optional
6 cups sugar
Directions
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in hot water (not boiling) until you are ready to add the food content. Wash lids and bands in warm, soapy water and set aside.
STEP 2
Combine prepared figs with lemon juice, water, and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
STEP 3
Add pectin, immediately squeezing the entire contents from the pouch. Continue to hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
step 4
Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar and then pulling it inwards.
Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
Fill one jar at a time with the food content. Do not assembly line fill.
step 5
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water.
Repeat steps 4-5 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 6
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process the half-pint jars for 10 minutes, adjusting for altitude.
STEP 7
When the processing time is complete, turn off your burner. Remove the pot's lid away from you (be careful of the steam!), and wait 5 minutes before taking your jars out. This helps for a better vacuum seal.
STEP 8
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
After 12-24 hours, check if the lids have been sealed. Press the center - a properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
print this recipe
fig jam canning recipe
Prep Time:
Processing Time: 10 Minutes
Makes:
Ingredients
4 cups chopped figs (about 27 medium)
1/2 cup bottled lemon juice
1/2 cup water
1 3-oz pouch Ball® Liquid Fruit Pectin
1/2 tsp. butter or margarine, optional
6 cups sugar
Directions
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in hot water (not boiling) until you are ready to add the food content. Wash lids and bands in warm, soapy water and set aside.
STEP 2
Combine prepared figs with lemon juice, water, and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
STEP 3
Add pectin, immediately squeezing the entire contents from the pouch. Continue to hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
STEP 4
Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar and then pulling it inwards. Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
Fill one jar at a time with the food content. Do not assembly line fill.
STEP 5
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight. Using your jar lifter, place the jar upright into simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water.
Repeat steps 4-5 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 6
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point. Start your timer and process the half-pint jars for 10 minutes, adjusting for altitude.
STEP 7
When the processing time is complete, turn off your burner. Remove the pot's lid away from you (be careful of the steam!), and wait 5 minutes before taking your jars out. This helps for a better vacuum seal.
STEP 8
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
GET THE JARS
You can get my favorite Ball 8oz Quilted Crystal Jars HERE
I know you will love this simple yet delicious fig jam canning recipe, friend! Let me know if you made it and if you have any questions!
Before the canning season comes to an end, try some of these recipes to preserve the last of your summer harvests:
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Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed are my own.