This easy fig jam recipe starts with fresh figs and is sweetened with honey, maple syrup, and a surprise ingredient! This fig spread will make your tastebuds happy.
Have you ever thought about trying to grow a fig tree in a pot? They’re pretty and productive.
Figs are grown for their seedy fruit. Even if you’ve never had a fresh fig, it’s likely that you’ve tasted a Fig Newton cookie! Dried figs are the basis for the figgy pudding recipe made famous by that Christmas song that gets stuck in your head, too.
Fig Jam Recipe
Free of refined sugar, this fig spread allows the flavor of the figs to shine. It’s super easy to make in a slow cooker. Just set and forget! Now that’s my kind of recipe.
Adding ginger ale to the recipe provides a slight gingery flavor. I like to use a natural ginger ale for this, but any kind will do.
This recipe makes a small batch of fig jam, about one pint, but feel free to double (or triple) the recipe. Refrigerated, the jam will last about a week. To keep it longer, you can freeze it. In fact, I recommend you keep some in your freezer, especially during the holiday season. Last minute guests? Spread about a half cup of fig jam over a round of brie and baked it in the oven until it’s warm and melty. Serve with slices of fresh apple or crackers. (Be sure to try these easy roasted figs with goat cheese while this sweet fruit is plentiful, too!)
Ideas for using this easy fig spread:
- Spread on toast for a sweet addition to breakfast.
- Add fig jam, arugula, and blue cheese to toasted bread for a flavorful lunch.
- Use it to top waffles.
- Make a banana & fig jam bread.
- Spread onto a muffin.
- Make a breakfast sandwich with fig jam, sautéed pears, an over easy egg, spinach, and cheddar cheese.
- Spread it on this fig prosciutto pizza
★ Did you make this fig jam recipe? Don’t forget to give it a star rating below! ★
Homemade Small Batch Fig Jam
Free of refined sugar, this fig jam is easy to make in a slow cooker.
- 20 fresh figs stems removed
- 3 tbsp lemon juice
- 3 strips of lemon peel
- 1/4 cup honey
- 1/3 cup maple syrup
- 1/3 cup ginger ale
Place all the ingredients in a slow cooker and cook for 6-8 hours on low.
- Remove lid and mash with a potato masher or puree with an immersion blender (depending on desired texture).
- If mixture is too thin at this point, turn crockpot to high and prop lid halfway off so steam can escape. Continue to cook for another 1-2 hours until it reaches the desired consistency.
Once jam reaches desired texture, store it in a mason jar in the fridge for up to 7 days.
The potato masher will leave a chunkier jam while the immersion blender will create a smoother jam.
Yield: 1 pint