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This fig jam recipe is made with fresh figs, mildly spiced with chili peppers and ginger for sweet and savory delight. Spread it over pizza, sandwiches, flatbread, or crostini and be amazed.
Why we love this recipe
- seasonal - Perfect summer recipe for fig season.
- simple - NO canning required.
- spicy-ish - Keep it mild or kick up the heat.
- easy - Perfect for any cooking level.
- storage - Can be refrigerated or frozen.
- versatile - Perfect condiment for toast, crostini, summer charcuterie, pizza, sandwiches, and prosciutto fig flatbread.
Key ingredients
- fresh figs - During fig season, Black Mission Figs or Brown Turkey figs are widely available in grocery stores and farmer's market. Other varieties may be used for this recipe.
- white sugar - This makes fig jam sweet.
- fresh chili peppers - These will add a spicy kick to your fig jam, which gives it a unique sweet and savory flavor profile.
- fresh ginger - If using powdered ginger, use ¼ of the amount.
- lemon juice- This adds a bright acidity to balance the savory, sweet, and spicy flavors.
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, peppers, water, lemon juice, ginger, and salt in a saucepan over medium-high heat. Bring to a boil and mash ingredients until well-combined.
Step 2. Simmer until it thickens to desired consistency, stirring as needed. Allow to cool, then refrigerate in an airtight container up to 1 month or freeze up to 90 days.
Serve fig jam on toast, sandwiches, or appetizers, such as crostini with goat cheese and fresh mint leaves.
Recipe tips and variations
- choose ripe figs - Figs should be soft to the touch and have a sweet aroma. Underripe figs may result less fig flavor for your jam.
- preparing figs - You can leave the skin on the figs for this jam recipe. In fact, removing it would be laborious and may result in less flavor.
- chili pepper variety - Varieties such as Serrano, jalapeno, or Calabrian chili peppers will make a deliciously spicy fig jam.
- spice level - Test the heat level of peppers and add in small amounts to suit your taste preference.
- adjust the consistency - To make fig jam thicker, cook it longer to reduce liquid, stirring as needed. To thin, add small splashes of water until it reaches the desired consistency.
More summer recipes
- Fresh Peach Salsa Recipe
- Avocado Ranch Dressing
- Refrigerator Dill Pickles
- Burrata and Peach Salad
- Tomato Burrata Salad
📖 Recipe
How to Make Fig Jam (sweet and spicy)
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Ingredients
- 1 pound Fresh Figs (about 12 figs) stemmed and quartered
- ¼ cup White Sugar or preferred sugar
- 1 Fresh Chili Pepper (of choice) *see recipe footnote
- ¼ cup Water
- 2 tablespoons Fresh Lemon Juice
- 2 teaspoons Fresh Ginger finely grated
- ¼ teaspoon Sea Salt
Equipment
- chef's knife or paring knife
- sterilized jars
Instructions
- Place FIGS, SUGAR, WATER, LEMON JUICE, PEPPERS, GINGER, and SALT in saucepan.
- Bring to a boil over medium-high heat, stirring as needed.
- Use a vegetable masher to smash the figs with the other ingredients until well-combined.
- Reduce heat to medium-low and simmer uncovered 10-15 minutes until it thickens to a jam consistency, stirring as needed. Add a splash of water as needed to adjust consistency.
- Remove from heat and cool completely.
- Refrigerate fig jam in an airtight container up to 1 month or freeze up to 3 months.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
Recipe Notes
- choose ripe figs - Figs should be soft to the touch and have a sweet aroma. Underripe figs may result less fig flavor for your jam.
- preparing figs - You can leave the skin on the figs for this jam recipe. In fact, removing it would be laborious and may result in less flavor.
- chili pepper variety - Varieties such as Serrano, jalapeno, or Calabrian chili peppers will make a deliciously spicy fig jam.
- spice level - Test the heat level of peppers and add in small amounts to suit your taste preference.
- adjust the consistency - To make fig jam thicker, cook it longer to reduce liquid, stirring as needed. To thin, add small splashes of water until it reaches the desired consistency.
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 🙂