• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

PepperOnPizza

  • RECIPE INDEX
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Jams, Preserves, Compote » Homemade Fig Jam No Added Pectin -Easy Step by Step Guide

Homemade Fig Jam No Added Pectin -Easy Step by Step Guide

Published: Jun 25, 2018 Modified: Apr 5, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

Sharing is caring!

53shares
  • Facebook 4
  • Twitter
  • Yummly
Homemade fig jam with mint in small jars with halved figs on one side and a white napkin with red lines on another and a mint leaf alongside https://www.PepperOnPizza.com

Jump to Recipe Print Recipe
  Its June, and while most of India reels in the hot summer days, the weather cools down in Bangalore and we breathe a sigh of relief while the monsoon sweeps in. The street vendors make their appearance with carts full of colourful fruits. Mangoes, Plums, Litchis, the purple Jamuns and the Figs - they are everywhere. I started my jam making this year with a WhatsApp discussion with my daughter Mridula on the hows and whys of making jam, how much sugar and how will you know the jam is done, and the result was this homemade Fig Jam using only the natural pectin already in the fruit. Its finger licking delicious and I hope you will feel the same when you try it out!

Minty Homemade Fig Jam
Homemade Fresh Fig Jam with Mint

As I usually do, I researched quite a bit before making the jam, from my two reliable jam cook books and a number of recipes online. There are a myriad recipes out there for fig jam, but somehow none of them gave me the right information on ingredient measurement and proportions. For some reason most of them gave the weight of the figs (in lbs) and the corresponding volume of sugar (in US cups). As I didn't have figs of the same weight as in the recipes, it was difficult to calculate the proportionate sugar required.

What really helped was this link from Serious Eats that Mridula gave me (and which I have in turn now shared with my jam making friends). This is all you will need if you are new to making jam or even if you are an old hand but would like to understand the whys and wherefores of jam making. It helped me to plan the recipe, to know what to look out for and to turn out a perfect jam (I know Im the one saying it, but really, the homemade fig jam has turned out so delicious and with the right consistency. Ask my friend Nisha, she is my taste tester and she said she loved the jam!) I also planned my instructions based on the recipe for apricot jam on the same site.

So now you have my 'ready for a beginner' recipe showing you how to make homemade fig jam, how to work out the proportions for ingredients, how to test for 'doneness' (I used the frozen spoon test from the Serious Eats article to which I have given the link above.

Some Kitchen Hints while making Homemade Fig Jam:

  1. There is no need to peel the figs. They cook down soft and add to the texture of the jam.
  2. If using semi ripe figs, first cook them on low heat in very little water - about 30 ml or ⅛ of a cup, for about 10 minutes, stirring frequently. Add a little more water (a tablespoon at a time) if you find it becoming dry. When the fruit softens up, transfer it to a bowl, add the sugar and lime juice and let it stand for 15 minutes as in the instructions below. Continue as per the instructions.
  3. Don't leave the jam unattended at any time during the making. Make sure you are stirring it frequently, specially when you first set it to cook and towards the end when it thickens, and of course in-between. There's nothing sadder than jam which has caught and scorched at the base of the pan.
  4. If the jam is runny when you think it is done and fails the spoon test, running down the spoon, (see instructions below) - well, it is not done! Set it back on the stove and let it cook some more, stirring again, and then do the test once more after 5 minutes or so.
  5. If the jam is overdone and hard and doesn't glide down the spoon at all even when hot and is hard to the touch- it is overcooked. You can try to remedy it by heating some water (very little -about ¼ cup or less), add the jam and cook on low heat, stirring frequently. Once it softens, try the spoon test again.
  6. Proportions for Ingredients: Following the principles in the Serious Eats article above:

i. Sugar - I added 50% of the weight of the sliced figs, hence 200 gms sugar for 400 gms figs.

ii. Lemon juice - 1 tablespoon (½ oz/ 30 gms) for 500 gms (1 lb)of sliced fruit worked for me. You may use upto another ½ tablespoon of lemon juice if the jam tastes sweet without a hint of the tartness. As in the instructions below, add the lemon juice a little at a time, till the taste is a balance of sweet and tart with just a hint of the tartness.

You don't need much equipment for making this jam. But arm yourself with a weighing scale and/or at least a set of measuring cups and spoons. That way you don't have to break your head about the quantities and proportions.

Ingredients for Homemade Fig Jam with mint -fresh figs, sugar and a recipe book with a white and pale brown striped napkin on one side
Homemade fig jam ingredients

The first batch of homemade fig jam that I made, started with a problem - I had ordered the fresh figs online and they came to me all green and semi ripe and with no flavour to speak of. Careful cooking and a dash of fresh mint leaves turned them into the yummiest jam you will ever have (till I post my mango jam recipe, of course -wink wink!). By the second batch, I felt like an Pro - it was sooo easy! The mint leaves were from my tiny balcony herb garden and is an aromatic peppermint which makes you feel on top of the world - sometimes I pluck and crush a leaf just to feel good!

When using semi ripe figs for a homemade fig jam, you need to cook them for a good 10 minutes in very little water, before you add the sugar and proceed as per the recipe. For regular ripe figs, just follow the instructions  below. Do add mint leaves, it gives a big oomph to the jam! Happy Jam Making! And do check for my Mango Jam recipe, it should be up in a few days!

I will write a separate post on sterilising the jars and storing the jam in them. For now, there are many resources online which you may please refer for canning or for putting the jam in jars.

My recipe for homemade fig jam is for a small quantity of jam. It contains no preservatives except for the natural preservation of the lemon juice. Once the jam in the jar has cooled, close the lids tightly and keep the jar in the fridge. It should last upto 10 days without problems. Ensure you use a clean dry spoon to remove the jam from the jar.

SaveSave

SaveSave

3 little jars of reddish brown Homemade fig jam with mint and no pectin on a white rectangular marble slab, with fig halves on one side and a napkin with blue, yellow, red and green stripes on the left

Homemade Fig Jam No Pectin -Easy Step by Step Guide

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Author: Sujata Shukla
Homemade fig jam with mint and without adding artificial pectin. Easy and quick to make and Includes a guide to ingredients and proportions and how to test whether the jam is done.
Print Recipe

Ingredients

  • 400 gms Figs - chopped ripe figs-about 3 ¾ cups
  • 200 gms sugar - about 1 cup (50% of the weight of the sliced figs)
  • 1 tablespoon lemon juice - freshly squeezed - ½ an ounce
  • ½ teaspoon mint leaves - finely minced

Instructions

  • Wash the figs. Slice away the stem and a little of the thick base.
    Slice the figs into even sized pieces, about ½ an inch in height.
    Weigh the sliced figs.
    Squeeze lemon juice and keep it ready for use.
    Sliced green fresh figs being weighed for homemade fig jam
  • Place the figs with 50% of their weight in sugar. If the figs are not very ripe and sweet you can go upto 55% - 60%.
    Add ½ tablespoon lemon juice and stir it all in till the sugar is moist all over and no dry bits of sugar remain.
    Let the figs sugar lemon juice mixture stand for 15 minutes.
    Alternatively:
    If using semi ripe figs, first cook them on low heat in very little water – about 30 ml or ⅛ of a cup, for about 10 minutes, stirring frequently. Add a little more water (a tablespoon at a time) if you find it becoming dry. When the fruit softens up, transfer it to a bowl, add the sugar and lime juice and let it stand for 15 minutes as in the instructions below. Continue as per the instructions.
    Sugar and lemon juice added to sliced figs and stirred till sugar is completely moistened
  • Meanwhile keep a few spoons in the freezer for the spoon test ( I will explain this in a bit, if you are not already familiar with the test.)
  • The chopped figs and sugar mixture would now have released some liquid. Transfer the mixture to a wide thick bottomed pot. Check that the volume of fruit is not more than half the height of the pot, as it needs space while cooking.
  • Cook on high heat for a minute and then reduce to low heat. Cook, stirring frequently, till the sugar melts and the mixture begins to bubble (mine took just 5 minutes, but with larger volumes it could take upto 10 minutes). Add the fresh mint leaves, finely minced, stir them into the fruit.
  • In about 5-7 minutes as you continue to cook the fruit on low heat (stirring frequently to prevent the fruit from sticking to the pan and getting scorched), you will see foam forming on the surface. You will now get the lovely aroma of the fruit (and the mint!) Remove the foam lightly with a metal spoon (I used a stainless spoon with a longish handle) and discard. Its ok if you don't get rid of all the foam. Occasionally no foam may form. Thats okay too! Cook, stirring off and on until the foaming has subsided - about 15 minutes or so.
    Jam begins to foam after it has cooked for about 10-15 minutes
  • Taste the jam. (Mine was quite sweet, so I had to add more lemon juice). Add a teaspoon full of the lemon juice, stir it in and taste again.
    You want to get it right now - sweetness with a hint of tartness -just barely there. If its still only sweet, add a little more lemon juice (careful now, you don't want it all lemony). Stir well.
    Homemade Fig Jam_Foaming subsides after about another 10 minutes
  • Cook the jam on low heat for another 10-15 minutes till the bubbles begin to reduce and the jam thickens at the sides of the pan. Keep stirring at the edges and the bottom - you don't want to jam to catch and scorch!
  • Once the jam thickens, take it off the heat. Its better to take the jam off the stove early and test for 'doneness'. Once the jam is overcooked, there is nothing you can do but if it is not yet done, you can always put it back on the stove again. Now for the spoon test (see the link to the Serious eats post that I have given in the write up above the recipe). Remove one of the spoons from the freezer. Drop a little jam on the spoon and set it back in the freezer for 5 minutes. Take out the spoon, tilt it and check- if the jam moves slowly but does not run down the spoon, it is done. If it slides down fast and is runny, take the pot back on the heat and cook for a few minutes and then do the test again (don't forget to keep stirring, every time the pot is on the stove)
    Testing the homemade fig jam for doneness on frozen cold spoon
  • Once the jam passes the test and its ready, transfer when still hot to clean jars. Wipe the top of the jars with a clean tissue. Close the jars when the jam is cool.

Sharing is caring!

53shares
  • Facebook 4
  • Twitter
  • Yummly
Previous Post: « Himachali Sepu Vadi - Split Urad Dal Vadi In Spinach Gravy
Next Post: Kashmiri Green Apple Brinjal Curry/ Bom Chount Wangan »

Reader Interactions

Have something to Ask or Share? Let's Talk! Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Trending Now!

Glass bowl filled with bright orange thick Spanish Romesco Sauce with flecks of green from parsley. Almonds and parsley scattered in the background and a red and white checked cloth to the left

Spanish Romesco Sauce: Charred Peppers, Almonds

Shares: 956

Green hued Green Pea curry with red tomato and chunks of potato showing through, in a round brass bowl. On a brick coloured background with a beige fabric in the background

Matar ka Nimona - Spiced Green Pea Curry from Uttar Pradesh

Shares: 301

Colourful paper mache and clay dolls of Hindu Gods and other decorative items for Navaratri Golu in Chennai, India

Navaratri Golu and How To Keep It

Shares: 267

A colourful array of dry fruits, kiwi, pineapple, berries, citrus, papaya ready to be cut to soak fruits for Christmas cake

How to Soak Fruits for Christmas Fruit Cake

Shares: 319

Colourful Rotini Pasta from juicy cherry tomatoes, garlic, fresh basil and spirally wholewheat pasta, on a white plate

Quick Rotini Pasta in Garlicky Burst Cherry Tomato Sauce

Shares: 282

A round sphere of basic Dough for pizza, rising in a glass bowl on a brown wooden background

Easy Basic Pizza Dough for Homemade Pizza

Shares: 296

Overhead view of a cup of yellow curried chilli zucchini soup, garnished with slices of red chillies, coriander, parsley and mint leaves and walnuts. A white napkin striped with dark blue to the left, and walnuts and red chillies to the right

Curried Chilli Zucchini Soup - Spice Up Your Evening

Shares: 316

Thick french style 2 bean sorrel soup granished with red sorrel leaves and black eyed peas seen on the surface. Red sorrel leaves in the foreground, all on a wooden background

French Style 2 Bean Sorrel Soup - Nutritious, Warming, Easy

Shares: 283

A glass bottle with green homemade basil oil. A green and white napkin in the background

Easy Fragrant Homemade Basil Oil

Shares: 425

A glass bowl with a greenish Purple Basil Pesto with some Purple basil leaves alongside

Easy Purple Basil Pesto with Pine nuts and Parmesan

Shares: 299

Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

Footer

↑ back to top

About

  • Privacy Policy & Disclosures
  • Medical Disclaimer

Hello There!

About Us

Contact

  • Contact Us

Copyright Notice:

Copyright © 2021 Sujata Shukla and PepperOnPizza.com. Unauthorized use and/or duplication of this material or any part of the content, including but not limited to Recipes, Posts and Images, without the express and written permission from this site’s author and owner is strictly prohibited. Full recipe is not to be posted - Excerpts and links may be used, provided that full and clear credit is given to Sujata Shukla and to PepperOnPizza.com with appropriate and specific links directing to the original content.

53shares
  • 4