Fig and Honey Jam Canning Recipe

This fig and honey jam canning recipe blends earthy figs, golden honey, and warm spice into a versatile preserve. Perfect for pairing with cheese, glazing meats, or spreading on toast.

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By Diane Devereaux | The Canning Diva®
Last updated: September 17, 2025

Why This Jam Stands Out

Fig and Honey Jam is a luxurious blend of earthy figs, golden honey, and a hint of warm spice, making it one of the most versatile additions to your pantry. Whether spread on toast for a decadent breakfast or paired with creamy cheeses for an elegant appetizer, this jam is as adaptable as it is delicious. Fig and Honey Jam is both sophisticated and versatile, making it a favorite for holiday entertaining, gourmet gifting, and everyday indulgence.

Beyond the basics, this rich preserve shines as a secret ingredient in both sweet and savory dishes. Add a spoonful to roasted meats like pork or chicken for a caramelized glaze with a touch of sweetness or use it to enhance salad dressings with its unique depth of flavor. Stir it into yogurt, drizzle over ice cream, or even bake it into pastries for a gourmet touch to everyday favorites.

With its luxurious flavor and endless uses, Fig and Honey Jam is a must-have for holiday entertaining, gift-giving, or simply savoring at home. Let’s dive into this simple yet sophisticated recipe and discover how to preserve its magic for months to come.

Fig and Honey Jam is more than just a preserve—it’s a celebration of rich, natural flavors and the joy of homemade creations. With its delicate balance of earthy figs, sweet honey, and warm spices, this jam transforms even the simplest dishes into something extraordinary. Whether you’re using it to elevate your everyday meals or sharing it as a thoughtful gift, this jam is sure to leave a lasting impression.

Fig and Honey Jam Canning Recipe

Rich, earthy figs combined with the golden sweetness of honey create a jam that’s both simple and elegant. With a hint of cardamom and lemon juice for balance, this jam is perfect for spreading on crusty bread, pairing with creamy cheeses, or dolloping onto yogurt. Whether you’re canning it for your pantry or gifting it during the holidays, this preserve is sure to impress.

Makes about 3 pints or 6 half-pints

Ingredients

• 4 cups dried figs, chopped (stems removed)
• 1½ cups honey (adjust based on desired sweetness)
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground cardamom
• Pinch of dried nutmeg
• ¼ teaspoon vanilla extract (optional, for added depth)

Instructions

1. Soak the dried fruit in warm water for 15 minutes to soften. Drain and chop finely. In a large stockpot, combine the figs and honey. Add the lemon juice, cardamom and nutmeg, stirring well to combine.
2. Cook the mixture over medium heat, stirring frequently, until the figs soften and the mixture thickens (20–30 minutes). For a smoother texture, use a handheld immersion blender to partially purée the mixture, leaving some chunks for texture.
3. Stir in the vanilla extract, if using, and cook for an additional 2 minutes then remove from heat.
4. Using a ladle and funnel, fill each jar with the hot jam, leaving a ¼-inch headspace. Run a bubble remover along the inside edges of the jars to release any trapped air pockets. Add additional jam if necessary to maintain the ¼-inch headspace.
5. Wipe the jar rims with a washcloth dipped in vinegar to ensure a proper seal. Place the lids and rings on each jar and hand tighten.
6. Carefully place the jars into the water bath canner using a jar lifter. Ensure the jars are fully submerged with at least 1 inch of water above the lids. Bring the water to a rolling boil and process the pint jars for 15 minutes and half-pint jars for 10 minutes (adjust for altitude if necessary).
7. After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Remove jars from the canner and place them on a towel to cool for 12–24 hours. Avoid tilting or touching the lids during this time. The lids should seal within the first 5-8hours.
8. Once cooled and sealed, remove the rings and wash sealed jars in warm soapy water. Then dry and label, then store or gift.

Serving Ideas

• Pair with soft cheeses like brie, goat cheese, or blue cheese.
• Use as a topping for yogurt, ice cream, or oatmeal.
• Add a dollop to roasted meats or as a glaze for pork or chicken.

Ingredient Tips: If using fresh figs, add 1 cup of water to the recipe. The use of fresh versus dried figs, remember the following: fresh figs for a lighter, fruitier flavor. Dried figs offer a richer, more concentrated taste. With respect to the use of honey, experiment with local or flavored honeys (like lavender or orange blossom) for a distinctive taste.

Recipe Tip: If you would like to turn this delicious jam into a syrup, simply add 2 cups of water in step 1 and preserve as indicated.

The Skinny on Adding Water

I am often asked, why would we add water if using fresh figs but not dried figs? Aren’t the dried figs needing more water? The difference lies in the moisture content of fresh and dried figs:

• Fresh Figs: Naturally high in water content, fresh figs release their juices as they cook. However, depending on their ripeness or variety, you might need to add water to ensure the mixture doesn’t stick or burn during the initial cooking stage. The water helps create a smooth jam texture while preventing scorching.
• Dried Figs: These have very little moisture, so no additional water is typically needed. When combined with honey and lemon juice, they rehydrate slightly during cooking. Adding extra water could result in a thinner consistency, which is less desirable for jam.

The water for fresh figs compensates for their lower concentration of sugars and natural pectin compared to dried figs, helping to create a balanced, thickened jam without overcooking the fruit.

Serving Ideas

• Pair with creamy cheeses like brie, goat cheese, or blue cheese.
• Swirl into yogurt or drizzle over ice cream.
• Brush onto pork or chicken as a caramelized glaze.
• Spread on crusty bread or bake into pastries.
• Stir into vinaigrettes for gourmet salad dressings.

Fig and Honey Jam: Sophisticated and Versatile

Recipe by The Canning Diva

5.0 from 1 vote

Servings

3 pints or 6 half-pints

servings

Prep time

30

minutes

Rich, earthy figs combined with the golden sweetness of honey create a jam that’s both simple and elegant. With a hint of cardamom and lemon juice for balance, this jam is perfect for spreading on crusty bread, pairing with creamy cheeses, or dolloping onto yogurt. Whether you’re canning it for your pantry or gifting it during the holidays, this preserve is sure to impress.

Ingredients

US Metric

• 4 cups 4 dried figs, chopped (stems removed)

• 1 1 ½cups honey (adjust based on desired sweetness)

• 2 tablespoons 2 fresh lemon juice

• ½ teaspoon ground cardamom

• Pinch dried nutmeg

• ¼teaspoon vanilla extract

Instructions

• Soak the dried fruit in warm water for 15 minutes to soften. Drain and chop finely. In a large stockpot, combine the figs and honey. Add the lemon juice, cardamom and nutmeg, stirring well to combine.
• Cook the mixture over medium heat, stirring frequently, until the figs soften and the mixture thickens (20–30 minutes). For a smoother texture, use a handheld immersion blender to partially purée the mixture, leaving some chunks for texture.
• Stir in the vanilla extract, if using, and cook for an additional 2 minutes then remove from heat.
• Using a ladle and funnel, fill each jar with the hot jam, leaving a ¼-inch headspace. Run a bubble remover along the inside edges of the jars to release any trapped air pockets. Add additional jam if necessary to maintain the ¼-inch headspace.
• Wipe the jar rims with a washcloth dipped in vinegar to ensure a proper seal. Place the lids and rings on each jar and hand tighten.
• Carefully place the jars into the water bath canner using a jar lifter. Ensure the jars are fully submerged with at least 1 inch of water above the lids. Bring the water to a rolling boil and process the pint jars for 15 minutes and half-pint jars for 10 minutes (adjust for altitude if necessary).
• After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Remove jars from the canner and place them on a towel to cool for 12–24 hours. Avoid tilting or touching the lids during this time. The lids should seal within the first 5-8hours.
• Once cooled and sealed, remove the rings and wash sealed jars in warm soapy water. Then dry and label, then store or gift.

Notes

• Ingredient Tips: If using fresh figs, add 1 cup of water to the recipe. The use of fresh versus dried figs, remember the following: fresh figs for a lighter, fruitier flavor. Dried figs offer a richer, more concentrated taste. With respect to the use of honey, experiment with local or flavored honeys (like lavender or orange blossom) for a distinctive taste.
• Recipe Tip: If you would like to turn this delicious jam into a syrup, simply add 2 cups of water in step 1 and preserve as indicated.

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About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.

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