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Fresh fig season doesn’t last long, so I love making this spicy fig jam while I can. In this easy recipe, the figs simmer with chili peppers and ginger into a sweet, savory, and spicy jam. I love it on pizza, sandwiches, flatbread, or crostini.
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Why You'll Love This Spicy Fig Jam Recipe
- Seasonal: Perfect when fresh figs are in season.
- Simple: No canning required.
- Spicy-ish: Keep it mild or turn up the heat.
- Beginner-friendly: Anyone can make this.
- Freezer-friendly: Refrigerate or freeze for later.
- Versatile: It's the perfect condiment for toast, a simple charcuterie board, pizza, dinner rolls, sandwiches, and everyone's favorite prosciutto fig flatbread.
What You'll Need
- Fresh figs: Black Mission or Brown Turkey figs are my go-to during fig season, but any variety works.
- White sugar: This helps sweeten the jam.
- Chili pepper: Jalapeño, serrano, or Calabrian peppers add the kick that makes this spicy jam delicious.
- Fresh ginger: Gives warmth and depth. If using powdered ginger, reduce to ¼ the amount.
- Lemon juice: Balances the sweet and savory flavors with bright acidity. You can also use lime juice.
How to make this recipe
Here's the step-by-step photos of how to make fig jam with fresh figs. Feel free to skip down to the printable recipe card below.
Step 1. Place figs, sugar, chili pepper, water, lemon juice, ginger, and salt in a saucepan over medium-high heat. Bring to a boil, stirring as needed, and mash the figs until the mixture comes together.
Step 2. Lower the heat and simmer uncovered 10–15 minutes, stirring as needed, until it thickens to a jam consistency. Let cool, then store in the refrigerator up to 1 month or freeze up to 3 months.
I love this fig jam spread on simple toast or sandwiches, but my favorite way to enjoy it is with appetizers — like a goat cheese and fig jam bruschetta with walnuts and mint, or my fig and prosciutto flatbread. It also makes a standout addition to a summer charcuterie board.
Recipe tips and variations
- Choose ripe figs: Soft and fragrant figs have the best flavor during peak season, while underripe figs taste less sweet.
- Keep the skins on: Leave skins on for flavor and ease. Peeling is unnecessary.
- Chili pepper variety: Serrano, jalapeño, or Calabrian peppers all work in this jam.
- Spice level: Always taste your pepper before adding. Heat levels vary, so start with a small amount and adjust to your preference.
- Adjust consistency: Cook longer to reduce liquid for a thicker jam, or add splashes of water to thin as needed.
Pro tip: I like to freeze a jar or two of this fig jam to bring it back out during the cooler months. It’s such a treat to have the taste of summer figs on hand for holiday entertaining, especially on a cheese board or with warm appetizers when guests least expect it.
Other Homemade Condiments
📖 Recipe
Spicy Fig Jam Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 1 pound Fresh Figs (about 12 figs), stemmed and quartered
- ¼ cup White Sugar, or preferred sugar
- 1 Jalapeño or Serrano pepper, *see recipe footnote
- ¼ cup Water
- 2 tablespoons Fresh Lemon Juice, or lime juice
- 2 teaspoons Fresh Ginger, finely grated (or ¼ teaspoon ground ginger)
- ¼ teaspoon Sea Salt, When increasing the recipe batch, use the same amount and adjust to taste.
Instructions
- Place FIGS, SUGAR, CHILI PEPPER, WATER, LEMON JUICE, GINGER, and SALT in a saucepan.
- Bring to a boil over medium-high heat, stirring as needed.
- Mash FIGS with a potato masher until combined with other ingredients.
- Reduce heat to medium-low and simmer uncovered 10–15 minutes, stirring as needed, until thickened to a jam consistency. Add a splash of WATER if it gets too thick.
- Remove from heat and cool completely.
- Store in an airtight container in the refrigerator up to 1 month or freeze up to 3 months.
Recipe Notes
Equipment
- chef's knife or paring knife
- sterilized jars
Leona Sewitsky says
I added some chopped onion and used lime juice. Very good!
Traci says
Sounds great!! Thanks so much for trying my recipe and for taking the time to come back and review 🙂 Enjoy!!
Shad E says
I have lots of figs so I doubled the recipe. After simmering I tasted and found it to be too salty. This was easily corrected with more lemon and I added honey to taste. I suggest not doubling salt to start.
Keep on cookin!
Traci says
Yesss!! I'm so glad you made this AND that you discovered that about the salt. I have added a note to the recipe on your behalf 🙂 Thank you for making my recipe and for sharing your testing notes. Much appreciated!
Shad says
A friend gave me figs. A friend gave me this delish recipe. And now everyone wants to be my friend!
I had enough to double this recipe and it came out perfect.
Traci says
Well this makes my day. Also, lucky you to have friends with figs, which turns into more friends LOL. Thank you for posting! Enjoyyyy!
C Archer says
Made as directed except I added an additional bit of sweet with 1/8 cup honey. For the chile, I used a couple of seeded diced jalapenos and a teaspoon of crushed red pepper. Had to simmer mine for about 40 min to get the perfect consistency. Really good stuff!
Traci says
Sounds like perfection! I'm so glad you're enjoying it. Thanks for sharing your experience and feedback!
Quynh says
Our neighbors gifted us some figs from their fig tree last week. I just made this recipe earlier and it turned out delicious. Thanks!
Traci says
Yay! So glad you enjoyed it. Thanks for sharing your experience!
Ned says
I love this jam! The hint of spice with the chili pepper really put this over the top!
Traci says
Yay! I totally concur. Thanks for sharing your experience. Enjoy!
Sisley says
Our little fig tree finally gave us some figs and we made this jam. It was so good. I loved the spice!
Traci says
Yay! So glad you enjoyed it and thanks for sharing your experience! Cheers!
Suja md says
Better than store-bought and so much more wholesome! Loving this!
Traci says
Yay! I couldn't agree more. Thanks and enjoy!
Shadi Hasanzadenemati says
I was looking for a recipe like this, thank you for sharing!
Traci says
You're so welcome. Enjoy!
Ava M says
Figs are my favorite fruit. Can't wait to try it!
Mary Jacka says
This is a great recipe for small amounts. I've been getting six and eight pounds, but slowing down now. Did 2 pounds with habanero, some dry ginger, re ripe as written and a little more sugar than recipe, but just a bit. Canned 4 half pints at 15 minutes. It's delicious and plan on making more!
The Kitchen Girl says
Aww nice! I'm so glad you found my recipe 🙂 I absolutely love this stuff and glad you're enjoying it too. Thanks so much for the feedback. It's truly appreciated.
Rochelle says
Is it essential to add ginger to this recipe? We love fig pepper jam but aren’t overly fond of ginger, which we find normally overpowering in recipes we’ve made.
The Kitchen Girl says
Hiya, ginger is not essential. Just omit and follow recipe accordingly. I love this stuff on so many things...hope you enjoy!
Eleanor Teplin says
Super win with the husband! I used a bit less sugar because my figs were slightly overripe and sickly sweet, but then ended up adding the remaining in later. Only mildly spicy even though I used a few extra serranos; you might throw in a few more if you want it really spicy.
The Kitchen Girl says
Yay Eleanor! I'm so glad you enjoyed this. I've found that Serrano peppers vary, so maybe yours weren't as hot as they could have been. Thanks for taking the time to review
Suzi Dahl says
1# of figs will yield 2 half-pints. Perfect amount of sugar. 2 Serrano's perfect heat. I added entire juice of 1 lemon and all the zest. I canned and processed in water bath for 15 minutes. Delicious.
The Kitchen Girl says
Suzi, so glad to hear you love the ingredient amounts. Yes, 2 half pints is another way of putting it Thanks so much for the review!
Donna says
Thanks for response, am going to double the recipe and can, could not find the Myers of pints it makes, did I miss it?
Traci Antonovich says
Hi Donna, yes, I'm always available for Q & A. Are you asking how many pints this recipe makes? It yields 1 pint, which is listed at the top of the recipe card. Hope you enjoy!
Timothy says
This is an amazing jam and goes well with so many things. Try with goat cheese or dress us cream cheese on crackers. You can play with the proportions of peppers and ginger to spice it up even more. The lemon juice adds great balance. I have an abundance of figs this year and this is a great way to use them.
The Kitchen Girl says
Awesome! Thanks for weighing in, Timothy. The figs are happening sooon for us and I'll be making it again too 🙂 So glad you're enjoying this
Donna says
Can you can this recipe?
Traci Antonovich says
Hi Donna, I've never canned this recipe so I can't speak from experience. However, I don't see why you couldn't apply the usual canning rules. Hope this helps...thanks!
ethalfrida says
This jam is incredibly delicious. Best of all it doesn't have all of the sugar other jams have. There was one where it was one pound of sugar per pound of fruit. Plus honey. Thank you!
The Kitchen Girl says
Excellent to hear! I'm so glad you noticed and appreciate the "less" sugar theme there because so many jam recipes do, in fact, call for too much sugar in my opinion. Hope you love the taste...I know we do! Thanks for stopping by 🙂