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FAQ

Your fig jam recipe will last up to two years if processed by canning in a hot water bath. Freezer jam will last up to 6 months if stored in an airtight container. Once opened, your homemade jam will last up to two months in the refrigerator.
Ingredients. Fig jam typically consists of figs, sugar, and sometimes lemon juice or zest for added flavor. On the other hand, fig preserves often contain larger pieces of figs or even whole figs, along with sugar and sometimes additional spices or flavorings.
On the other hand, figs are naturally low in acid and pectin, a carbohydrate found in the cell walls of fruit that, when heated, causes jams to set. Pectin requires acidity to set, so many fig jams call for the addition of citrus fruits, such as fresh lemon juice and/or lemon zest, or balsamic vinegar.
Heat figs; pack hot into jars leaving ¼-inch headspace. Remove air bubbles. Adjust lids and process pints and quarts for 15 minutes in a boiling water canner. After processing, take canner off heat.
After about 12 months in the pantry, the quality of unopened jams and jellies will likely degrade, says Bryan Quoc Le, Ph.

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