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Homemade Chunky Fig Jam Recipe with Honey and Zesty Lemon

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A quick and easy homemade chunky fig jam with honey and zesty lemon, perfect for spreading on toast or pairing with cheese boards. This jam balances sweet, tangy, and textured flavors for a delightful spread.

Ingredients

Scale
  • 1.5 pounds (680 grams) fresh figs, ripe but firm
  • ½ cup (170 grams) honey (raw or wildflower preferred)
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • ¼ cup (60 ml) water
  • 1 teaspoon grated fresh ginger (optional)
  • ½ teaspoon vanilla bean seeds or extract (optional)

Instructions

  1. Gently rinse about 1.5 pounds (680 g) of fresh figs and pat dry. Cut them into quarters to keep some chunky texture intact.
  2. Carefully zest one large lemon, avoiding the white pith, then juice it to yield about 2 tablespoons (30 ml) of fresh lemon juice. Set aside.
  3. In a heavy-bottomed saucepan, add the quartered figs, ½ cup (170 g) honey, ¼ cup (60 ml) water, lemon zest, and juice. If using, add the grated ginger and vanilla extract or seeds now. Stir gently to combine.
  4. Place the saucepan over medium heat and bring to a gentle simmer. Stir frequently to prevent sticking. The figs will start to soften and release their juices after about 10 minutes.
  5. After about 20 minutes of simmering, use the back of your spoon or a potato masher to gently crush some fig pieces, leaving plenty of chunks for texture. Keep simmering, stirring often, until the jam thickens to a spreadable consistency—about 15 to 20 more minutes. The jam should coat the back of a spoon and hold its shape when spread.
  6. Test the texture by placing a small spoonful on a chilled plate and letting it cool for a minute. If it wrinkles when pushed with your finger, it’s ready. If not, continue cooking a few minutes longer.
  7. Remove from heat and let the jam cool slightly before transferring to sterilized glass jars. Store in the fridge for up to three weeks or freeze for longer storage.

Notes

Do not rush simmering or skimp on stirring to avoid scorching. For smoother jam, pulse cooled mixture briefly in a food processor. Use maple syrup instead of honey for a vegan version. Avoid white pith when zesting lemon to prevent bitterness. Store jam in airtight jars refrigerated up to three weeks or freeze for up to three months.

Nutrition

Keywords: fig jam, homemade jam, chunky fig jam, honey fig jam, lemon fig jam, easy jam recipe, fruit spread, vegetarian, gluten-free

Find it online: https://zorbmeal.com/homemade-chunky-fig-jam-recipe-with-honey-and-zesty-lemon-easy-perfect-spread/