Easy Fig Jam (from Dried Figs)

(Note: this post was originally published on November 25, 2019. It has since been updated with new photos and some tweaks).

Super Easy Fig Jam

I'm excited to introduce you to one of the condiments we use most frequently at home. I make this easy fig jam at least once a month, and oftentimes more frequently, because it's so simple and so versatile. Whether you spread it onto toast, serve it on a snack board, add it to sauces or salad dressings, dollop it into jam cookies, or swirl it into ice cream, I'm confident you'll fall in love with this recipe as much as I have.

There's a BIG secret to this recipe that will blow your mind. It keeps this decadent jam one-ingredient, sugar-free, pectin-free, and absurdly easy and fast to make. Hint: these photos are actually a little bit misleading. Soon you'll be putting this no-sugar fig jam on everything, just like me! Keep scrolling down to learn all my tips, tricks, and ideas for customization.

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How to Make Fig Jam

Typically, fruit jams are made by cooking down fruit in the presence of a sweetener (usually a decent amount of refined sugar) and a thickener (usually pectin). Taking the traditional approach yields a fruit jam that can be a bit finicky to make, takes a lot of time (because fresh fruit has a high water content), and has a lot of added sweetener. But in my version, we ditch all that complexity by making one simple yet transformative swap.

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Fig Jam from Dried Figs

My secret: use dried figs instead of fresh! There are so many reasons why I prefer this approach. Dried fig jam is (1) less expensive to make, (2) way easier and faster, (3) free of all added sugars and thickeners, (4) possible to make any time of the year, not just during fig season, and (5) much more flavorful than jam made from fresh figs. It's an all-around win!

This dried fig jam comes together in about 15 minutes and uses exactly one pot and a blender. It's almost embarrassingly easy. You'll just cut the stems from the figs and cut them into quarters, then simmer them in a small amount of water. Add a few pinches of salt and blend it up into a thick, rich, one-ingredient wonder. Thanks to the dried fig shortcut and the better-for-the-body ingredients, you can make and enjoy this no-sugar fig jam as often as you like.

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Fig Jam Variations

As written, this recipe is for a very simple dried fig jam. However, there are lots of ways you can change it up! One of my favorite variations is to add a couple ounces of bourbon in place of some of the water; the end result is super-flavorful and decadent. Figs and bourbon are a match made in heaven, especially for fall-inspired fare.

You can also add rosemary, fresh thyme, lemon zest, or whatever other flavors you love with figs. I suggest adding them at the beginning of the cooking time so that the flavors can really disperse throughout the jam. If you don't necessarily need a no-sugar fig jam, feel free to add a bit of maple syrup or honey for a more complex (and sweeter) flavor profile. You can even add a little dash of vanilla if you're planning to use the jam in dessert applications.

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How to Use Fig Jam

This homemade dried fig jam is something I have in the fridge at absolutely all times. Here are a few of my favorite ways to use it:

• Put it on a snack board. The delicate sweetness of the jam is a lovely addition to savory items, and figs pair so beautifully with cheese.
• Add it to salad dressings. It bulks up the dressing without the need for oils or added sweeteners. See the photo below for salad inspiration!
• Stir it into unsweetened yogurt. It provides huge flavor with no added sugar (except of course for the naturally-occurring sugars in the figs themselves).
• Stir it into oatmeal. Talk about a cozy fall breakfast!
• Spread it on your favorite sandwich. It's awesome with anything salty.
• Dollop it on pizza. Figs especially love Italian and autumnal flavors. Make sure to check out my magical chick pea flour pizza crust too.
• Use it in cocktails. It's a fun and unexpected addition to fall-appropriate gin and bourbon drinks; just make sure to strain well to get rid of the seeds.

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Ingredients and Substitutions

Here's what you'll need for this no-sugar fig jam, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Dried figs. Any kind will work, but I like using the big, white calimyrna (or Turkish; see the photo below) figs since they yield the nicest amber color. I usually work with about two cups at once, but you can scale up if you want to make a big batch of this easy fig jam to freeze.
• Water
• Sea salt
• Optional add-ins. Most of the time I just let the figs shine. But I'll occasionally add bourbon, vanilla, lemon zest, or hearty herbs like rosemary. If you make any fun variations, please share them in the comments section below.

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Closing Thoughts

This dried fig jam has become one of those things that's ALWAYS in our fridge. It's so easy to make and so useful. I use it at least a few times a week for flavoring yogurt, adding to salad dressings, or serving on weekend snack boards. It's also a great homemade gift, so don't hesitate to make a big batch and share it with everyone you know. Just remember to keep your jam in the fridge (or freezer) since this recipe isn't designed for canning.

What are you waiting for? All this easy fig jam recipe takes is a short boil and then a thorough blending. There's no fussing, no pectin, no sugar, no long waiting, and very few dishes to wash. I can't wait for you to try my clever no-sugar fig jam secret!

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Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.