Homemade Fig Jam

The search is over for a delicious, low added sugar spread to add to your morning toast! This Homemade Fig Jam with Chia Seeds is an omega-packed way to start your day!

Are you a fig fan?

That’s a big yay over here! Figs are a naturally sweet powerhouse, meaning you need a little bit of added sugar to make a deliciously sweet jam!

Plus, this jam is perfect on its own, but also a lovely addition to a spiced up gourmet cheese board!

Is this jam healthy?

Yes, absolutely!

Not only is this recipe free of added sugar, but it’s also packed with two superfoods: figs and chia seeds!

Figs are loaded with fiber, potassium, vitamin B6, manganese, pantothenic acid and copper.

Plus, they’re naturally sweet, making for a great alternative to sweeten your recipes without using added sugars.

Chia seeds have fiber too (yes, this is a fiber packed jam!) in addition to heart-healthy omega fats.

The only caveat with fresh figs is that they ripen quickly, so it’s best to buy them and use them in a day or two. But then again, if you have a plethora of figs, you can always whip up this delicious jam and freeze the extras to enjoy in fall!

What kitchen gadgets do you need to make this recipe:

The key to making fig jam is allowing yourself the patience to wait until it sets to enjoy it!

Okay, and lots of love and a few simple kitchen tools (i.e., a medium stove-top pot, a blender or immersion blender, a whisk, or just an Instant Pot and a blender!)

If you’re wondering what an immersion blender is, it’s a simple handheld blender you can use inside the pot to prevent burning yourself from transferring a hot item to the actual blender.

But, you don’t need one to make this recipe! Your blender will work just fine!

You will also want glass jars and metal lids so you can store the jam for safe keeping (and eating!) later!

What ingredients you need to make this recipe:

• 100% Pure Apple Juice
• Fresh figs
• Chia seeds
• Cane sugar (optional)

How to make fig jam:

Start with the basics!

Slice figs in half, then assemble the other 3 ingredients! Yes, it’s that simple!

Add figs, apple juice, and sugar to your Instant Pot or pot of boiling water.

After cooked, process in a blender or use an immersion blender to create a smooth consistency. Add in chia seeds. Then prepare the mason jars for canning!

Pro Tips on Making This Recipe:

The key to making a figgy jam that spreads and holds like a pectin based preserve or jam is to use those chia seeds.

Chia seeds when placed in liquid form a gel like consistency, helping the fig spread like a traditional store-bought jam or jelly.

Just look at the way the fig spread so perfectly on this toast!

This recipe is simple, delicious and pure, just what you what in a homemade goody.

What can I put the fig preserve on?

Everything! From bagels to toast, to meats and cheeses, there is no stopping what you can top with fig jam!

Here are some of the Shaw Kitchen favorites I enjoy to use:

French Toast Bagels

Cornbread Muffins

Brown Sugar Tea Cookies

Not a fan of figs? Don’t worry, I’ve got that Cranberry Chia Jam too for you to check out!

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5 from 5 votes

Homemade Fig Jam with Chia Seeds

Savor the flavor of fresh figs by making a Homemade Fig Jam. Bonus, it’s perfect to pair on those sammies for back to school lunches!

Course Breakfast

Cuisine American

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 16 servings

Calories 42kcal

Author Elizabeth Shaw

Ingredients

• 8 medium figs 12 ounces, halved
• 1 cup + 1/2 cup 100% pure apple juice divided
• 2 tbsp cane sugar
• 3 tablespoons chia seeds

Instructions

• In a medium saucepan, bring 1 cup apple juice to a boil and add in fresh figs.
• Boil for 15 minutes, covered.
• Remove from heat and let sit 5 minutes.
• Using your immersion blender, puree figs, using caution not to splatter the hot liquid onto your skin.
• Pour pureed figs into a medium bowl or large mason jar with a lid. Add in the 1/2 cup apple juice, chia seeds, and sugar. Stir together with a spatula or shake mason jar vigorously with a lid. Refrigerate for a minimum of 4 hours.
• Store jam in the refrigerator and use within 10 days for best quality.
• Freeze extra jam for up to one month. Use defrosted jam within 7 days for best quality.

Notes

To Prepare In the Instant Pot:

Add figs and apple juice to the metal inner pot of the Instant Pot. Select pressure cook, set timer to 3 minutes, and secure lid and sealing valve. Let naturally release for 5 minutes, then use quick release. Continue with steps above to blend the figs and adding the remaining ingredients. 

To Can:

Follow proper canning procedures, including sterilizing glass jars and sealing the jars. Use within 3 months of canning, and within 14 days of opening. 

Nutrition

Calories: 42kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 83mg | Fiber: 2g | Sugar: -24g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

I’d love to hear what you think about this recipe! Did you make them!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!