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 (or carefully with a regular 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.
Figs: Fresh figs ripen quickly (and are in season during June and August; more info on how to select figs here), 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!
Apple Juice: Be sure to use 100% apple juice that is free of added sugars!
Chia Seeds: Black or white chia seeds work for this recipe!
Cane sugar: Adding sugar is totally optional and depends on your preference for a more or less sweet jam.
Nutrition Facts
Homemade Fig Jam with Chia Seeds
Amount Per Serving
Calories 42Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 83mg2%
Carbohydrates 9g3%
Fiber 2g8%
Sugar -24g-27%
Protein 1g2%
Vitamin A 36IU1%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.