Fig Jelly Recipe
This homemade Fig Jelly Recipe transforms fresh, ripe figs into a smooth, crystal-clear jelly with the perfect balance of sweetness and bright citrus flavor. It's ideal for spreading on toast, biscuits, pastries, and cheese boards, while also making a wonderful homemade gift.
Equipment
- 1 Large stockpot For cooking figs
- 1 Potato masher Mash softened figs
- 1 Large saucepan Cook jelly
- 6 Half-pint canning jars Sterilized
Ingredients
- 4 pounds Fresh ripe figs Washed and stems removed
- 4 cups Water For cooking figs
- 5 cups Granulated sugar Adjust slightly if desired
- 2 tablespoons Fresh lemon juice Helps jelly set
- 1 package (1.75 oz) Powdered fruit pectin Use fresh pectin
Instructions
- Wash the figs, remove the stems, and roughly chop them.
- Combine the chopped figs and water in a large pot. Bring to a gentle boil, then simmer for 20 minutes, stirring occasionally and lightly mashing the fruit.
- Pour the cooked figs into a jelly bag or cheesecloth-lined strainer. Let the juice drain naturally for 30 minutes to 1 hour without squeezing.
- Measure 4 cups of strained fig juice. Add a little water if needed to reach the full amount.
- Pour the fig juice into a saucepan, stir in the powdered pectin, and bring to a full rolling boil while stirring.
- Stir in the sugar and lemon juice until dissolved. Return to a rolling boil and cook for 1 minute, stirring constantly.
- Remove the pan from the heat and skim off any foam. Test the jelly on a chilled plate; if it wrinkles when pushed, it's ready.
- Ladle the hot jelly into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean and secure the lids.
- Process the jars in a boiling water bath for 10 minutes. Remove and let them cool undisturbed for 12 to 24 hours.
- Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 to 4 weeks.
Video
Notes
- Use ripe, fragrant figs for the best flavor.
- Fresh lemon juice produces a brighter taste than bottled juice.
- Avoid doubling the recipe, as large batches may not set properly.
- Sterilize jars before filling to ensure safe storage.
- Always use new canning lids for the best seal.
- For a richer flavor, let the jelly rest for 1 to 2 weeks before opening the first jar.
For exceptionally clear and jewel-like fig jelly, allow the cooked figs to drain through the cheesecloth overnight in the refrigerator instead of rushing the process. The extra time produces a beautifully transparent jelly with a cleaner, more refined flavor—perfect for gifting or serving on a charcuterie board.
