Small-Batch Fig Jam

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Small-Batch Fig Jam Recipe

Photo: James Ransom; Styling: Claire Spollen

Consider this jam a "refrigerator preserve," but you can process it for canning, if you wish. Enjoy it spread on whole-grain bread or scones.

Serves 24 (serving size: 2 tablespoons)


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3 lemons
1 1/2 cups sugar
1/4 cup honey
3 tablespoons fresh lemon juice
3 thyme sprigs
2 pounds ripe fresh Black Mission figs, stemmed and quartered


Hands-on: 10 Minutes
Total: 1 Hours

1. Remove strips of rind from lemons using a vegetable peeler, avoiding white pith. Combine rind strips and remaining ingredients in a large, heavy saucepan or large Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium; cook 50 minutes or until mixture thickens, stirring frequently to prevent sticking. To test for doneness, place a small amount on a chilled plate. Tilt the plate; preserves should move sluggishly. (If testing with a candy thermometer, it should read 220°.) Discard thyme and lemon rind strips.

Created date

June 2015

Nutritional Information

Calories 132
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.0 g
Carbohydrate 34 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 1 mg
Calcium 21 mg