Homemade fig jam: the recipe without added sugar

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Elia Tabuenca García
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How to prepare a delicious fig jam, using genuine ingredients and the sugars already present in the fruit 

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Can't resist figs? Here's how to make a delicious one homemade fig jam, using genuine ingredients and only the sugars already present in the fruit 

Sweet, full-bodied and fragrant: fig jam is a real delicacy and is the best way to enjoy these summer fruits all year round. It is perfect for garnishing pies and biscuits, but it is also delicious simply spread on a slice of bread. But not only. It can be used to accompany aged cheeses and enrich various delicious dishes.

Read also: Caramelized figs: the recipe for homemade preserves

Usually the Jam Figs it is prepared using white sugar, but the one we are proposing does not include it. Let's find out how to prepare - in a few simple steps - a healthy, light and delicious jam that will conquer young and old. 


Read also: Did you know that figs are not a fruit? They are a flower and they also have dead insects inside them


  • 2 kg of figs (preferably organic)
  • peel of half a lemon and half an organic orange (edible peel)
  • Juice of one lemon
  • 250 ml of water


First wash and peel the figs. Cut them into small pieces and transfer them to a bowl. Squeeze a lemon over the figs and leave them to macerate in the fridge for about 7 hours, covering the bowl with a plate. After the maceration time, put the figs in a large pot, add the water with the lemon and orange peels (avoiding the white part of the citrus fruits, which would give the jam a more bitter taste).

Cook over low heat for about 30 minutes, stirring occasionally. If you want to spice up your jam, you can add some ground cinnamon or a handful of cloves. When the jam has taken on a creamy consistency, turn off the heat and use an immersion blender to make it more homogeneous. If you prefer it with pieces, you can skip this step. 

Now all that remains is to pour the still hot jam into the sterilized glass jars, taking care to close the lids hermetically. Once closed, put them upside down to create the vacuum. When the jars of jam have cooled, turn them upside down again and let them cool. Your homemade fig jam is ready! You can keep it in a cool and dry place for about 3 months. But once the jar is opened, the jam must be consumed within 3/4 days. Enjoy it on rusks for breakfast or to garnish pies and other cakes. You will see what goodness!

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Read all our articles on jams and marmalades: 

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