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Fresh Fig Freezer Jam

Rated as 4.5 out of 5 Stars
3

"A recipe to make fresh fig jam with CERTO® pectin. No cooking!"
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Ingredients

30 m servings 45
Original recipe yields 96 servings

Directions

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  1. Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes.
  2. Stir lemon juice and pectin together in a glass or plastic bowl. Stir lemon juice mixture into fig mixture until sugar is fully dissolved. Pour fig mixture into sterilized plastic canning containers, leaving 1/4 inch at the top. Cover containers and refrigerate or freeze.

Footnotes

  • Cook's Note:
  • Pulse the figs in a food processor to get them coarsely chopped.

Nutrition Facts


Per Serving: 45 calories; 0 11.6 0 0 < 1 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was very good and quick to make. I only used one package of the Certo. I have made a lot of other jams in the past and this seemed like too much. I used one package and it was perfect.

Most helpful critical review

I have been making fig jam for a few weeks now and I find that there is NON NEED to use pectin. It cooks down to a cohesive, jam like mass.

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This was very good and quick to make. I only used one package of the Certo. I have made a lot of other jams in the past and this seemed like too much. I used one package and it was perfect.

This one didn't firm for me and the sugar never dissolved. I ended up having to cook it a little bit to get the sugar to dissolve and for the jam to 'jell' together. The flavor was perfect aft...

It turned out great, but I did make a couple of changes. At the end I added a bit of vanilla and cinnamon to it and cooked before I froze it. My reason for cooking it was that I was trying to ...

I have been making fig jam for a few weeks now and I find that there is NON NEED to use pectin. It cooks down to a cohesive, jam like mass.

This was very good it turned out better than I hoped!!