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

Recipe Summary

prep:
15 mins
additional:
15 mins
total:
30 mins
Servings:
96
Yield:
96 servings
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes.

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  • 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.

Cook's Note:

Pulse the figs in a food processor to get them coarsely chopped.

Nutrition Facts

45 calories; proteing; carbohydrates 11.6g 4% DV; fatg; cholesterolmg; sodium 0.2mg. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/14/2014
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. Read More
(13)

Most helpful critical review

Rating: 3 stars
06/20/2020
I actually haven't made it, but the directions don't say to cook it but most of the comments say that they did. Which is correct please Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/14/2014
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. Read More
(13)
Rating: 4 stars
02/08/2015
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 after cooking. Read More
(7)
Rating: 5 stars
09/16/2016
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 make it thicker. It made it a little thicker but the greater benefit for letting it cook awhile is that it blended the flavors together beautifully. I froze them in smaller containers because I plan to put the jam on kolaches. Thank you! Read More
(2)
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Rating: 3 stars
07/01/2018
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. Read More
Rating: 3 stars
06/19/2020
I actually haven't made it, but the directions don't say to cook it but most of the comments say that they did. Which is correct please Read More
Rating: 5 stars
10/01/2020
This was my first time ever making jam or jelly. I read all the reviews thoroughly and decided to take all the advice and pull it together. I definitely used the little food processor or chopper to chop my figs. Also, there was not a packet of liquid CERTO pectin to be found in the store. ?? I ended up purchasing the powdered sister-product to CERTO - Sure-Jell. When I mixed in the sugar and the Sure-Jell, I also found that the sugar was not dissolving and mixing in well. I put it on a low heat until the sugar was dissolved and it made a thick jam. I reduce the sugar to approximately 3 to 3 1/2 cups as I definitely didn’t want it too sweet. At first taste it’s a bit too much lemon so I’m hoping that will meld together as it cools and sits for a bit and that the sugar will continue to dissolve well. It’s nice and thick, the way jam should be. Also not icky sweet. I am using this on an authentic Italian bruschetta with brie, prosciutto, and arugula, so you want a bit of sweetness, but, not overpowering. I’m excited to try it I did put it on a cracker with some laughing cow Swiss cheese and it was delicious! ?? ????? ? i’m super excited to share it with our friends this weekend and hear what they have to say. You can see my picture it perfectly filled four of the small canning glass jars! Read More
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Rating: 5 stars
07/29/2020
I added vanilla, cinnamon & cloves in small amounts. It gives it a nice kick. I only used 4 cups of sugar rather than the 5 in the recipe and even reducing it by a cup it’s too sweet. I cooked it at a low temp to get the sugar to dissolve completely. I put in both packets of pectin as recommended but it’s a little runny. Maybe because I reduced the sugar it didn’t set up. No matter, it’s so delicious I could eat the whole jar! Read More
Rating: 5 stars
10/02/2017
This was very good it turned out better than I hoped!! Read More
Rating: 5 stars
08/29/2018
This was very easy to make and tastes heavenly!!! I only used half the pectin and still turned out lovely. Made 7 small jars. Read More