4.7 from 12 votes
Fig Jam Recipe
Simple, easy, homemade Fig Jam recipe made with fresh figs and jaggery (can be made with sugar as well).
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
1
small jar
Calories:
674 kcal
Course:
Breakfast
Cuisine:
American, International
Ingredients
- 12 to 15 figs fresh
- ¼ cup jaggery powder or raw sugar or white sugar, add more if needed depending on the sweetness of the figs, organic
- 2 to 3 pinches ground cinnamon (cinnamon powder)
- 1 teaspoon lemon juice
- 1 cup water
Instructions
- Rinse the fresh figs well, let them dry naturally or dry with a kitchen towel. Make sure there is no moisture or water droplets on the figs. They should be thoroughly dry.
- Trim the upper stalks and chop the figs.
- In a thick bottomed pan, add the chopped figs and water.
- On a low to medium-low heat, cook the figs.
- After 4 to 5 minutes, add the jaggery powder or sugar.
- Continue to cook the fig mixture on low heat for about 35 to 40 minutes or as needed, stirring frequently. Mash the figs while you stir them. Keep in mind that the cooking time of the jam will vary with the kind of pan, size of pan and the heat intensity.
- If the mixture looks dry to you, then add some tablespoon or about ¼ cup hot water.
- Check for doneness of the jam by doing any of the below tests. 1. Take a spoonful of fig jam on a cold plate and let it cool. If it sets on cooling and there is no water separation, this means the jam is done.2. Or take the fig jam in a spoon and allow it to fall. If the jam falls in the form of sheet, it is done and ready to be bottled.
- Lastly, add the ground cinnamon and lemon juice. Mix well.
- Remove the pan from the stove-top and place on the kitchen countertop.
- Cover the pan loosely with a kitchen towel and allow the jam to cool at room temperature.
- When the Fig Jam is completely cooled, pour into a sterilized clean glass jar.
- Keep the jam in refrigerator. The fig jam keeps well for about a month in the refrigerator.
Cup of Yum
Notes
- This recipe can be scaled and you can make large portions of jam.
- Swap jaggery with sugar. Also add sugar as needed depending on the sweetness of the figs.
- For jaggery do check for debris or stones. If the jaggery powder has impurities than melt it in the 1 cup water. Strain and add this 1 cup of jaggery liquid to the figs.
- Remember to cook the jam on a low to medium-low heat in a thick bottomed pan so that the jam does not get browned or burnt while cooking.
- Always store the jam in sterilized glass jars for a longer shelf life. Place the jam jar in the refrigerator.
- The approximate nutrition info is for 1 small jar of Fig Jam.
Nutrition Information
Calories
674kcal
(34%)
Carbohydrates
172g
(57%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
19mg
(1%)
Potassium
1427mg
(30%)
Fiber
21g
(84%)
Sugar
149g
(298%)
Vitamin A
873IU
(17%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
14mg
(16%)
Vitamin E
1mg
Vitamin K
30µg
Calcium
304mg
(30%)
Vitamin B9 (Folate)
37µg
Iron
3mg
(17%)
Magnesium
109mg
(27%)
Phosphorus
89mg
Zinc
1mg
Nutrition Facts
Serving: 1 small jar
Amount Per Serving
Calories 674
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 172g | 57% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 19mg | 1% |
| Potassium | 1427mg | 30% |
| Fiber | 21g | 84% |
| Sugar | 149g | 298% |
| Vitamin A | 873IU | 17% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 14mg | 16% |
| Vitamin E | 1mg | |
| Vitamin K | 30µg | |
| Calcium | 304mg | 30% |
| Vitamin B9 (Folate) | 37µg | |
| Iron | 3mg | 17% |
| Magnesium | 109mg | 27% |
| Phosphorus | 89mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.