Sugar-Free Fig Jam
Delicious fig jam recipe with figs, rosemary, orange juice and orange zest. Sugar-free and gluten-free.
EQUIPMENT
- 4 pint jars (475 ml)
- 2 large pots
INGREDIENTS
- 3 kg fresh figs
- 1 orange
- 1 rosemary sprig
- 4 g citric acid
- 60 ml honey (optional)
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INSTRUCTIONS
- Trim off any leftover stems, rinse away debris, and wash the figs thoroughly. Cut them into halves or quarters if they're on the larger side. Remove any that look off, cracked or split.
- Add the figs to a large saucepan or pot over medium-high heat. Zest and juice the orange straight into the pot, along with the rosemary sprig.
- Bring to a boil, then lower the heat and simmer, stirring frequently to prevent sticking. Cook roughly an hour (at least) until reduced by half and thick and glossy. Remove the rosemary, taste, and stir in honey if you'd like it sweeter, letting it melt in off the heat.
- For canning, add citric acid now, ¼ tsp per pint (473 ml) or ½ tsp per quart (946 ml). Bottled lemon juice is an alternative: 1 tbsp per pint or 2 tbsp per quart, though it will shift the flavor toward lemon rather than letting the figs lead.
- Sterilize jars and lids, either boiled fully submerged for a few minutes or baked at 100°C (212°F) for ten. Reheat the jam to boiling if it's cooled, then fill jars while hot, removing air bubbles, wiping rims, and sealing tightly.
- Process in a boiling water bath, fully submerged, for 10 minutes (longer at higher altitude). This step is essential for shelf stability, don't skip it.
- Remove jars and let them cool undisturbed, wrapped in a blanket overnight. Check seals the next day, press each lid center. Unsealed jars go in the fridge.
- If you're not canning the fig jam, skip the citric acid too, fill clean, sterilized jars, remove air, and refrigerate. Good for several weeks.
NOTES
TIPS
Use fully ripe, healthy-looking figs, not just soft ones. Underripe fruit resists the cooking process and yields a tamer, less sweet jam.
Keep an eye on the pot as it reduces. With no sugar or pectin acting as a buffer, this jam scorches more easily than a traditional one, so stir often.
A little rosemary goes further than you'd think. Too much and it stops tasting like fig jam with a hint of herb.
Cardamom, ginger, or cinnamon can also be added to the fig jam for a warm flavor. Try these out and see if you like them!
Citric acid is essential for shelf-stable canning; figs need that extra push of acidity to stay safe from botulinum bacteria. Bottled lemon juice works as a substitute; just expect a more noticeable citrus note in the finished jam.
Let processed jars cool fully undisturbed under a blanket for 12 to 24 hours before checking or moving them.
Always press the center of each lid before storing. A jar that doesn't pop back is shelf-ready; one that does is still good, but it goes straight in the fridge.
STORAGE
In the fridge, sealed jars will last for several weeks. Canned properly with citric acid and a full water bath: about a year on the shelf when stored in a cool, dark place.
A jar that looks and tastes fine isn't proof it's safe; that comes down to getting the acidity right at the start, which is exactly what citric acid is for. Skip it, and this jam is still just as good; just keep it refrigerated or frozen instead of on the shelf.
Before storing, check that every lid is sealed down, not popped up. And if anything smells off, looks cloudy, or tastes strange, don't risk it; just toss the jar.
Note: Nutrition is calculated without optional honey. Adding honey will increase sugar and calorie counts.
NUTRITION
Serving: 4 jars | Calories: 576kcal | Carbohydrates: 148g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 1811mg | Fiber: 23g | Sugar: 125g | Vitamin A: 1190IU | Vitamin C: 33mg | Calcium: 281mg | Iron: 3mg