Step 1. Prepare the figs.
Wash the figs thoroughly and remove the stems. Place them in a large bowl and crush with a potato masher until they release their juices and begin to break down. For a more rustic texture, you may crush them lightly with clean hands, though the masher is more sanitary and provides consistent results.
Step 2. Cook down the fruit.
Transfer the crushed figs into a large heavy-bottomed pot. Place over medium heat and cook, stirring often, until the figs soften and disintegrate into a thick pulp. This process usually takes 1 to 2 hours, depending on how much liquid the figs release and the size of your pot. Stir regularly to prevent scorching.
Step 3. Taste and adjust sweetness.
Taste the fig mixture while it cooks. Add sugar a little at a time until it reaches your preferred sweetness. Keep in mind that jam often tastes slightly less sweet once cooled, so don’t be alarmed if it tastes quite sweet while hot. Stir in the apple cider vinegar (or lemon juice) to balance the flavor and aid preservation. Continue simmering gently until the mixture is thick.
Step 4. Test for doneness.
To check if the jam is ready, spoon a small amount onto a chilled plate and let it sit for 1 minute. Push the edge of the jam with your finger—if it wrinkles slightly and holds its shape, it is done. If it remains runny, continue cooking and test again after 10 minutes.
Step 5. Sterilize and prepare jars.
While the jam finishes cooking, bring a small pot of water to a boil and submerge the jar lids for several minutes to sterilize. Wash jars in hot water or run through a dishwasher cycle, keeping them warm before filling.
Step 6. Fill and seal.
Carefully ladle the hot fig jam into the prepared jars, leaving about ½ inch of headspace. Wipe the rims clean, then cover with the sterilized lids and screw the bands on tightly.
Step 7. Cover and rest.
Once filled, place the jars together and cover them with a heavy blanket to hold the heat. Let them sit undisturbed overnight to cool slowly and develop a strong seal.
Step 8. Check the seal.
In the morning, press gently on the center of each lid. If it does not pop back, the jar is sealed properly and can be stored in a cool, dark place. Any jars that did not seal should be refrigerated and enjoyed first.
The amount of sugar is flexible and should always be adjusted to both the natural sweetness of your figs and your personal taste. Jam tends to taste a little less sweet once cooled, so add sugar gradually and taste as you go. Longer cooking creates richer, thicker jam, so don’t rush the process. While some recipes call for cinnamon or other spices, this version is intentionally kept simple and close to the natural flavor of the fruit, making it versatile enough to enjoy on bread, with cheese, or even as a natural sweetener in muffins, cakes, or yogurt.
For a different flavor, try adding ripe Italian plums to the figs before cooking. The plums add a bright, tart-sweet contrast and deepen the color of the jam. This makes the preserve especially delicious with cheese or spooned over desserts. See our recipe for Sweet and Tangy Fig Plum Jam (Chutney-Style, No Pectin).
