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

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This homemade small-batch fig and honey jam comes together in just 20 minutes with only four main ingredients. It has a deep, caramelized flavor with just enough honey to let the figs shine, perfect for toast, cheese boards, or gifting.

Ingredients

Scale
  • 1 pound fresh figs, stemmed and quartered (about 450g)
  • 1/2 cup honey (170g)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest
  • 1 generous pinch kosher salt
  • 1/2 teaspoon vanilla extract (optional but recommended)
  • 1 teaspoon butter (optional)

Instructions

  1. Rinse the figs gently and pat them dry. Cut off the tough stems, then quarter each fig. If you have really large figs, cut them into sixths instead. This should take about 5 minutes.
  2. Place the quartered figs in your saucepan and pour the honey over them. Stir gently to coat every piece. Let them sit for 5 minutes if you have time to draw out the fig’s natural juices.
  3. Place the pot over medium heat. Stir occasionally as the figs begin to release their liquid and the honey melts. You’ll see the mixture start to bubble and get juicy after about 3 minutes.
  4. Once the mixture is bubbling gently (about 5 minutes in), stir in the lemon juice, lemon zest, and pinch of salt. If using vanilla, add it now too.
  5. Reduce the heat to medium-low and let the jam simmer gently. Use your spoon to mash some of the fig pieces against the side of the pot, leaving about half intact for texture. Cook for another 8 to 10 minutes, stirring occasionally.
  6. Test for doneness by putting a small spoonful on a cold plate and letting it sit for 30 seconds. Run your finger through it—if the jam holds its shape and doesn’t run back together, it’s done. If still runny, cook for another 2 minutes and test again.
  7. If using butter, stir it in now. It will melt quickly and give the jam a beautiful glossy finish.
  8. Remove the pot from heat and let the jam cool for 5 minutes. Use a funnel to carefully pour the jam into a clean half-pint jar. Let it cool completely at room temperature before putting the lid on and refrigerating.

Notes

Don’t walk away from the pot as jam can burn quickly. Use a heavy-bottomed pot for even heat distribution. Test jam early around the 12-minute mark. Don’t over-mash the figs—leave some chunks for texture. Let jam cool before judging thickness as hot jam is thinner. This recipe is designed for small batches and doesn’t double well. For a spiced version, add a cinnamon stick and two star anise pods while simmering. For a savory twist, add 1 tablespoon balsamic vinegar with the lemon juice.

Nutrition

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

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