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Homemade Small-Batch Fig and Honey Jam – Easy 20-Minute Recipe

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This small-batch fig and honey jam is impossibly simple yet tastes like you spent hours in the kitchen. Made with just a handful of ingredients, it’s perfect on toast, cheese boards, or as a thoughtful homemade gift.

Ingredients

Scale
  • 1 pound fresh figs (about 450 grams), stemmed and quartered
  • ⅓ cup honey (about 113 grams)
  • 1 tablespoon fresh lemon juice (15 ml)
  • ⅛ teaspoon sea salt
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Rinse the figs gently under cool water and pat them dry. Remove the tough stems by cutting off the very top of each fig, then quarter them lengthwise. If your figs are large, cut them into sixths instead.
  2. Place the quartered figs, honey, lemon juice, and salt into a medium saucepan. If using vanilla extract, add it now. Stir gently to coat the figs.
  3. Place the saucepan over medium heat and bring the mixture to a gentle simmer, about 3-4 minutes.
  4. Reduce heat to medium-low and cook, stirring occasionally with a wooden spoon, scraping the bottom and sides of the pan to prevent sticking. The figs will start to break down after about 5 minutes.
  5. After about 8 minutes of cooking, use the back of your spoon to gently mash some of the fig pieces against the side of the pan to release more pectin and create a jammy consistency. Mash to your desired texture.
  6. After 12-15 minutes total cooking time, the jam should look thick and glossy. To test for doneness, place a small spoonful on a chilled plate and let it sit for 30 seconds. Run your finger through the middle—if the jam holds its shape and doesn’t immediately run back together, it’s done.
  7. Remove the saucepan from heat and let the jam cool in the pan for about 5 minutes to thicken further.
  8. Carefully transfer the jam into a clean glass jar using a funnel if available. Leave about ½ inch of headspace at the top. Let the jar cool completely at room temperature before sealing with the lid.
  9. Once cool, screw on the lid and place in the refrigerator. The jam will continue to set as it chills. It’s ready to eat immediately, but the flavor improves after 24 hours.

Notes

Don’t walk away from the pan as the jam cooks fast and honey can scorch. Use a heavy-bottomed pot for even heat distribution. Trust your senses over the timer as figs vary in juiciness. Chill a test plate ahead of time for checking doneness. The jam can be thinned with warm water if too thick, or simmered longer if too runny. For a thicker texture, stir in 1 teaspoon of chia seeds while warm.

Nutrition

Keywords: fig jam, honey jam, small-batch jam, homemade jam, fig recipe, easy jam, no pectin jam, fig and honey jam

Find it online: https://livelybite.com/homemade-small-batch-fig-and-honey-jam-easy-20-minute-recipe/