Alright, let’s talk figs. Not the ones in cookies or granola bars — real, fresh figs. The kind that show up in baskets from a neighbor’s backyard tree, or pop up at the farmers market looking all plump and juicy. When you get your hands on a bunch, you kinda have to do something with them, right? Jam’s great, but preserves? That’s where the magic is.
This version skips the pectin — no need for it. Figs have enough natural pectin to gel up just fine, especially when you pair them with sugar and a little lemon. It’s old-school, simple, and honestly, kind of therapeutic to make. You don’t even have to chop or peel anything. Just slice the stems off, dump them in a pot, and walk away for a bit.
It’s not fussy. That’s the best part. No fancy gadgets, no pressure canning, no mystery powders. Just three ingredients and a slow simmer. The figs break down on their own, the sugar pulls out the juices, and the lemon keeps things bright and balanced. It’s sweet, sure — but not cloying. There’s a subtle tang, a little floral note, and that soft texture with bits of fruit still holding shape.
Plus, you can make a small batch. Only got a pound and a half of figs? Perfect. This recipe scales down (or up) without drama. And if you’re new to canning, this is a gentle intro. The jars seal with that satisfying “pop,” and you’ve got something shelf-stable for months.
That’s it. No pectin, no water, no extra flavorings unless you want them. The sugar might seem like a lot — and yeah, it is — but it’s doing real work here. Preserving, balancing acidity, helping the gel form. You can cut back a little if your figs are super ripe and sweet, but don’t go too low or the texture might suffer.
And the lemon? Don’t skip it. It’s not just for flavor — it helps with the set and keeps the pH low for safe canning. Just slice it thin so you don’t end up with a big chunk of rind in your toast spread.
Wash the figs, trim off the stems — that’s all. No peeling, no chopping. Toss them into a big pot, preferably something heavy like a Dutch oven. Then pour the sugar right over the top. Cover it and let it sit. Overnight is best. Seriously. Let it sit on the counter, no heat, just sugar pulling the juices out of the fruit. By morning, you’ll have a syrupy mess in there — that’s what you want.
Now, turn the heat to medium. Stir gently until the sugar dissolves — this takes a few minutes. Once it’s all melted, drop the heat to low. Add the lemon slices. Let it bubble slowly, uncovered. Stir every so often so it doesn’t stick to the bottom.
It’ll take about 2 hours. Maybe a little more, maybe a little less. The figs will soften, burst, and start to break down. If you like a chunkier jam, use a wooden spoon to lightly mash some of the bigger pieces. If you want whole figs in there, just leave them be.
Want to know when it’s done? Use a candy thermometer. You’re aiming for 220–225°F. That’s the jelling point. Without one? Spoon a bit onto a cold plate, let it sit for a minute, then push it with your finger. If it wrinkles, it’s ready.
While the figs are cooking, sterilize your jars. You can run them through the dishwasher or boil them for 10 minutes. Keep them warm until you’re ready to fill.
Once the preserves are thick enough, remove the pot from the heat. Ladle the hot mixture into the hot jars, leaving ¼ inch of space at the top. That headspace matters — it lets the vacuum form when you process them.
Wipe the rims with a clean, damp cloth. No sticky residue, or the seal might fail. Pop on the lids and screw the bands on fingertip-tight. Not too tight, not too loose.
Set the jars in a canner or deep pot with a rack. Cover them with at least 1–2 inches of water. Bring it to a boil and process for 10 minutes (15 if you’re above 6,000 feet in elevation).
Turn off the heat, wait 5 minutes, then carefully lift the jars out with tongs. Place them on a towel on the counter. Don’t touch them. Seriously — let them sit, undisturbed, for 12 hours. You’ll hear pops as the lids seal. That’s the sound of success.
After 12 hours, press the center of each lid. If it doesn’t move, it’s sealed. If it pops up and down, it didn’t seal — that jar goes in the fridge and gets eaten first.
Sealed jars can go into the pantry. Label them, if you want. They’ll keep for up to 8 months. Once opened, store in the fridge and use within a few weeks.
So many ways to enjoy this stuff. Slather it on warm biscuits — flaky ones, if you’re feeling fancy. Or cornbread, still warm from the oven. It’s killer on a cheese board, especially with brie or goat cheese. The sweetness cuts through the richness.
Try it on a sandwich — turkey and fig preserves? Yes. Ham and sharp cheddar with a thin layer of this? Even better. Stir a spoonful into oatmeal, or swirl it into yogurt. Or just eat it by the spoonful when no one’s looking. (No judgment.)
Baking with it? Swirl it into muffin batter, or use it as a filling for cakes. It adds moisture and flavor without being overwhelming.
Don’t rush the cooking. Low and slow is the way. If you crank the heat, the sugar might caramelize or burn, and the figs won’t set right. Patience pays off.
Weigh your figs after trimming. Sometimes you lose more than you think when you cut off the stems. You want equal weight in figs and sugar for the classic balance.
If you don’t feel like canning, that’s fine. Just pour the hot preserves into clean jars, cool them, and keep them in the fridge. They’ll last 3 weeks. Or freeze them — leave an inch of headspace for expansion.
And if you’re feeling adventurous? Add a pinch of cinnamon, a splash of vanilla, or even a strip of orange zest. Keep the base recipe solid, then tweak it next time. That’s how you make it your own.
These old-fashioned fig preserves require just 3 ingredients — and no pectin! One of the easiest jams to make, there’s very little prep work necessary. Just simmer a pot on the stove for a couple of hours and you’ll have a few jars of beautiful, preserved fresh figs to enjoy with cheese on your next charcuterie board, spread on biscuits, cornbread, or toast, to elevate sandwiches, or to use in baked goods like cakes.
Servings 24
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.