Last Updated on October 12, 2021 by Anne-Marie
This easy fig jam recipe requires no canning and is low in sugar.
Why this recipe works
You should make this Easy Fig Ginger Jam. This recipe is easier to make than you think!
I love figs since they’re delicious and nutritious.
They're high in fiber and a terrific source of minerals like calcium, potassium, magnesium, manganese, and copper, plus vitamins K and B6.
This fig jam recipe uses no pectin making it super easy to make.
Plus, you need no special canning equipment since this easy fig ginger jam recipe is cooked on the stovetop and kept in the refrigerator for up to two weeks.
Reducing the sugar in this recipe for easy fig jam
Fig jams are usually made with honey and sugar. But I wanted to see if I could reduce the sugar and calories.
Sugar substitutes: First thing I did to reduce the sugar and calories was to use a powdered monk fruit sweetener.
Honey substitute: To substitute for the honey, I used agave. Any type of agave (raw, light, dark, etc.) would work, but you can still use honey if you wish.
Some people feel that agave has a lower hypoglycemic index than honey. But the truth is, it’s pretty much the same.
However, it’s 1-1/2 times sweeter than sugar, so you can use less of it. So that’s the only advantage to using agave.
Will the fig jam set up if I don’t use sugar?
Don’t worry about about the fresh fig jam recipe not setting up because you didn’t use real sugar or honey.
It thickened up perfectly using the monk fruit sweetener and agave.
Adding different flavorings to your jam
I love the combination of the ginger and fig with the agave.
For fun, I used fall flavors that you normally put into pumpkin pie like ginger, cloves and cinnamon. I also added some star anise, too.
Adjust spices to your personal preferences if you wish.
You can add more pumpkin pie-ish spices. Go heavier on the cinnamon or ginger, etc.
Canning and serving this fresh fig jam recipe
Canning the jam:
I decided to make this easy fig jam recipe a refrigerator jam since it makes such a small amount. (That’s why this recipe is called “EASY.”)
But if you wish to go through the canning process, knock yourself out.
You can put the jam in traditional glass jam jars if you have them on hand.
Or put them in whatever containers with lids you have on hand.
Serving fig jam:
Finally, this fresh fig recipe isn't just for toast. Use it on yogurt, oatmeal, ice cream or even as a glaze on chicken breasts or pork steaks.
Fig jam would be nice with a cheese or charcuterie plate as a party appetizer, too. Just add crackers!
More canning recipes
If you’re looking for more easy canning recipes, check out:
- 1 pound ripe fresh figs
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon grated fresh ginger
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- 2 star anise
- 1/2 cup agave
- 1/2 cup powdered monk fruit sweetener
- Wash figs. Trim stems and cut each fig in half.
- Place all ingredients in a large saucepan on medium-high heat. Bring to a boil, stirring frequently.
- Reduce heat to medium. Continue to simmer, stirring occasionally. Use a spoon to break up figs as they soften.
- Cook until the jam has thickened to desired consistency.
- Remove star anise and cinnamon stick.
- Ladle fig jam into a jar or jars. Let cool and place lids on jars.
- Store fig jam in the refrigerator for up to 2 weeks.
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Serving Size:2 tablespoons
Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 0g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on September 22, 2014. Updated with new pictures and information.