Fig Honey Jam – Gluten-free + Refined Sugar-Free

by Beth @ Tasty Yummies

Fig Honey Jam - Gluten-free + Refined Sugar-Free

If you follow me on Instagram or Facebook, it is likely that you have seen how figs are overtaking my life right now. Our huge black mission fig tree is producing so much fruit. I love it. I have been getting quite creative with the figs; making pizzas, muffins, cakes, smoothies, adding them to salads and more. Fig season begins as early as June in some areas and it can run as late as October. My tree didn’t really start producing until mid August, but given how much small unripe fruit is on there, I have a feeling that I am going to have figs for quite some time. Yay!

Figs are quite perishable so I have been doing everything I can to use them up as quickly as I can. Stored at room temperature fresh figs keep for about for 1-2 days or 2-3 days in the fridge. Besides what I have been using in recipes, I have been freezing them whole and even dehydrating some so I can enjoy them in the off season, still. Look for lots of fig recipes over the next few weeks, I am loving having so many to play with.

Fig Honey Jam - Gluten-free + Refined Sugar-Free

Besides being delicious and so beautiful, figs are a wonderful source of calcium and dietary fiber. Figs have the highest amount of calcium of any fruit. Just 1 cup of figs has as much calcium as a cup of milk. Figs are also a good source of iron, magnesium, potassium, B vitamins, as well as vitamin K.

Fig Honey Jam - Gluten-free + Refined Sugar-Free

Enjoy this honey fig jam spread on your favorite toast or cracker, with a cheese board, on top of oatmeal, yogurt, ice cream or granola, etc. My favorite way to enjoy it is on top of toast or a cracker that has been spread with thin layer of fresh high quality goat cheese. Fig, honey and goat cheese might just be one of the most heavenly flavor combos in the entire world.

You can also have some fun with this jam recipe and creating other fun flavor combinations, too. Try adding some balsamic vinegar or grand mariner, lots of orange zest instead of the small amount of lemon and maybe some spices like ginger, cinnamon or cardamom, etc.

If you are into canning and preserving, sterilize your jars, get your water bath going at the end and do your thing. I honestly still haven’t experimented with all of that, so I cannot offer any solid advice on the canning part, but this recipe would be just perfect for preserving.

Fig Honey Jam - Gluten-free + Refined Sugar-Free

 

 

{ 25 comments… read them below or add one }

1 Alissa N September 4, 2013 at 6:27 am

Yum!! I love figs, it must be so awesome to have a tree and so many to work with!! This jam looks awesome, I have bought fig jam before and it is so delicious, but I love the idea of making it yourself so you can control what goes in it!! I can’t wait for more fig recipes 🙂

Reply

2 tastyyummies September 4, 2013 at 10:14 am

I love them, too! Thankfully 😉 Lots more fig recipes are coming, I am actually overwhelmed over here, haha!

Reply

3 Karen November 16, 2015 at 10:43 am

Hi,
Just found your site TODAY! Will be making and “canning” the Fig Honey Jam….Let you know how all works out. Wish I knew of you when I still had my lovely Saanan Doe? Karen

Reply

4 Meg @ Beard and Bonnet September 4, 2013 at 10:21 am

This looks so good!!! It’s pretty silly that we both posted jam today.

Reply

5 Kathy September 4, 2013 at 12:06 pm

Oh what a beautiful beautiful recipe and such lovely pictures, always such a treat. Thank you dear girl for sharing this perfect post!

Reply

6 Gina @ So Lets Hang Out September 4, 2013 at 1:55 pm

I’m super into figs right now. I’m kind of (totally) jealous of your backyard bounty! I made a really similar fig jam the other week with raspberries… why does Summer fruit have to end?!?! I’m not ready.

Reply

7 Janet September 4, 2013 at 4:35 pm

Looks delish! I have never tasted a fig(at least I think I have not) Do you peel them before you eat them? Thanks for the recipe.

Reply

8 tastyyummies September 5, 2013 at 10:12 am

Janet, get thee a fig. STAT! 🙂 Nope, no need to peel. Just wash them, cut off any stem and eat them skin and all. So yummy.

Reply

9 Liz September 4, 2013 at 11:28 pm

Is there ANYTHING better than fresh figs? I’m a total whore for ALL summer fruit in season, but figs have such a special place in my heart/belly. Are your figs as delicious as they look??

Reply

10 Casey Beck September 7, 2013 at 10:44 am

Your photos are beautiful – just like those figs. Can’t wait to make this to go with a cheese tray!

Reply

11 BEVERLY MILLEY September 8, 2013 at 11:06 am

HI,

JUST LOVE EVERYTHING YOU MAKE. I LIVE IN SAVANNAH GA AND HAVE A FIG TREE AND TRY TO GET THE FIGS OFF BEFORE THE BIRDS EAT THEM, THEY ARE SO GOOD, NOW I CAN MAKE JAM I AM SO HAPPY. LOOKS GOOD THANK YOU

Reply

12 Zoe @ One Beet September 12, 2013 at 3:44 am

Looks amazing! I’m on a total fig kick at the moment and can’t wait to give this a try. Thanks for sharing!

Reply

13 tastyyummies September 13, 2013 at 8:21 am

Awesome, I hope you love it as much as I do, Zoe! Thanks.

Reply

14 Nan October 11, 2013 at 7:13 am

I LOVE figs and have always wanted to try fig jam….do you think this would freeze?

Reply

15 tastyyummies October 25, 2013 at 9:21 pm

I think it should freeze just fine, Nan. To be honest though, I don’t do a ton of freezing myself so I am hardly an expert on the topic 😉

Reply

16 krista May 20, 2014 at 5:56 pm

Have you thought to preserve/can this for increased shelf life? Just starting canning some things and wonder how this would work. I don’t wanna make jams with white sugar!

Reply

17 tastyyummies May 21, 2014 at 4:14 pm

I haven’t done any canning or preserving yet myself. Maybe someday. But I am sure this would work just fine to be preserved.

Reply

18 K July 9, 2015 at 5:11 am

Made this the other day, tried it last night, it’s delicious!! I used an immersion blender in mine, because I’m more of a smooth jam kinda girl, and it came out really well. I spread it on crackers with some blue cheese, and look forward to making fig jam vinaigrette soon!

Reply

19 Julia July 22, 2015 at 12:03 am

Can you put it in a water bath to can it so it will last all year?/

Reply

20 Karen November 16, 2015 at 10:45 am

I put in a water-bath canner…..Karen

Reply

21 Karen November 25, 2015 at 6:14 am

Can I substitute dried figs and still use the fresh fig jam recipe with changes?Karen

Reply

22 Therapina July 29, 2016 at 11:24 pm

i live in Cyprus and would love to make jam without sugar. But that’s a lot of honey – and I have 5 lbs of fruit cut up and ready to make into jam. I too have dried them (the small ones in the sunshine) but find they don’t dry quite enough so i then put them into the freezer and they defrost fine. But fresh figs go mushy if you try to freeze them. I even tried coating them in chocolate and freezing them. But they are still mushy.

Reply

23 Eve August 26, 2016 at 3:42 am

Why the need to boil the fruit for such a long time, thus possibly reducing the vitamin benefits etc , when “jam” is only going to be stored in fridge for 3 weeks.

Reply

24 Beth @ Tasty Yummies August 30, 2016 at 1:49 pm

Boiling it down, it what breaks it down to be more jammy. If you want to cook it for less time, that will work, it will likely just be a bit chunkier and less jammy, is all.

Reply

25 cathywebsavvypr September 1, 2016 at 7:53 am

Thanks for sharing this as I have a very happy fig tree this year and am beginning to swim in figs. This is jut what I was looking for. Any clue about how many figs make up your 2 lbs of figs? Enough to fill a 3 quart pan or half a store plastic bag full? Thanks
Cathy

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: