• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Balkan Lunch Box
  • Balkan Recipes
  • About BLB
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Balkan Lunch Box > Recipes > Bosnian Recipes > Easy Fig Jam [No Pectin, Stovetop, Few Ingredients]

    Easy Fig Jam [No Pectin, Stovetop, Few Ingredients]

    Published: Jul 29, 2019 · Modified: Sep 20, 2024 by Aida

    Jump to Recipe Jump to Video Print Recipe

    Fig jam, sweet and luscious, captures the essence of Adriatic summers. With just a few ingredients and no pectin, this homemade version is as versatile as it is simple, perfect for pairing with cheeses, prosciutto, or spreading on warm bread. Shall we?

    Jar with fig jam, and figs spread on a pink table.
    Jump to:
    • Background
    • Ingredients
    • Instructions
    • Expert Tips
    • Handling
    • Fun Fig Facts
    • More Jams and Preserves
    • Thoughts?
    • Homemade Fig Jam (Džem od Smokava)
    • More Recipe to 💙

    Background

    The transition from summer to fall is made sweeter with the preserves made for winter.

    One of our favorites is the fig jam, which fills the kitchen with the cozy scent of simmering sweetness. Figs are common across the Balkans, especially along the Adriatic coast, where nearly every garden has its own tree.

    Making fig jam is simple and easy.

    Just a few ingredients are needed — figs, lemon, and sugar being the main ones. The jam is cooked on the stovetop, and no pectin is required. Perfect for meza, pogacha, or even as a topping for cornmeal, fig jam adds a touch of elegance to any spread.

    Ingredients

    Here are the ingredients you'll need to make a homemade fig jam.

    Ingredients overhead on a white table: figs, rum, water, nuts, lemon, vanilla.
    • Figs. Fresh.
    • Lemon. Juice only.
    • Sugar. Granulated.
    • Vanilla Extract. Liquid or powder.
    • Rum Extract.
    • (Optional) Walnuts, cinnamon, ginger.

    Instructions

    Simple instructions for the homemade fig jam.

    Two photos, side by side, of figs being cut and marinated.

    Step 1. Halve or quarter figs. Marinate with lemon.

    Four photographs, two by two of jam being cooked and jars being sterlized.

    Step 2. Bring sugar, vanilla, and water to boil. Add figs.

    Step 3. Sterliize jars. Remove foam.

    Six photos, two by three, of the jam being made.

    Step 4. Blend jam. Add additions.

    Step 5. Jar jam. Flip.

    Expert Tips

    Here are tips that may come in handy as you make your fig jam at home.

    A jar of fig jam.

    Find the Right Figs: Choose small, ripe figs that are tender but not too soft. Avoid large or overripe figs, which can make the jam bitter.

    Marinate in Lemon: Quarter the figs and marinate them in lemon juice. No need to peel the skin, it's fully edible when the figs are ripe.

    To Blend or Not to Blend: Blend the jam to your liking—fully, partially, or not at all, depending on the texture you prefer.

    Sugar, Yay or Nay?: Use just enough sugar to prevent bitterness. Figs are naturally sweet, but a small amount of sugar ensures balance.

    Spices and Nuts: Enhance the jam with cinnamon or ginger, but only one. Add chopped walnuts, almonds, or hazelnuts—just one type of nut per batch.

    Handling

    • Serving: serve jam by itself, on top of homemade bread, or with desserts.
    • Storing: store jars in a dark, cool, pantry for several months. Once you open up a jar, transfer it to the fridge and consume jam within 7-10 days.

    Fun Fig Facts

    Fig jam in a jar from above, and a few fig halves on pink background.
    • Figs are inverted flowers, pollinated by wasps.
    • Female wasps enter figs to lay eggs, then die inside.
    • An enzyme called ficin dissolves the wasps before the fig ripens.
    • The crunch in figs? Just seeds, not insects.
    • Male figs are inedible, with rough skin and holes.
    • Male wasps dig tunnels for females to leave and then die.
    • Female wasps pollinate female figs, losing their wings inside.
    • Each fig species has its own unique wasp partner.

    More Jams and Preserves

    We love jams, preserves, and sauces... and you might too!

    • Jar and cup of strawberry syrup on a blue background.
      Strawberries in Simple Syrup (Slatko od Jagoda) [3-Ingredients]
    • A piece of integral bread with marmalade and a jar of marmalade with a wooden spoon on top, on a gray background.
      Orange Jam (Orange Marmalade) [No Pectin, Stovetop, 1-hour, 3-ingredients]
    • Poached Quince Dessert
    • A slice of bread with jam, hand that's holding a spoon full of jam, and a jar in the background on gray background.
      Raspberry Jam [Three Ingredients, Stovetop, 40-min]

    Thoughts?

    If you made our fig jam (džem od smokava) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!

    Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.

    Prijatno, Dobar Tek, and Bon Appetit!

    Jar with fig jam, and figs spread on the pink table.

    Homemade Fig Jam (Džem od Smokava)

    Aida
    Homemade fig jam bursts with rich, sweet flavors and natural fruitiness. Fast recipe, few ingredients.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Marinating Time 1 hour hr
    Total Time 2 hours hrs 30 minutes mins
    Course Appetizers & Preserves
    Cuisine Croatian

    Equipment

    • several jars with lids that are about 60-70 oz in total volume

    Ingredients
     
     

    • 4.5 pounds fresh figs stems removed, quartered
    • 3-4 tablespoons lemon juice juice from 1 big lemon
    • 8 ounces water
    • 10.5 ounces granulated sugar
    • 1 teaspoon vanilla extract or 2oz (60g) vanilla powder
    • 1-2 tablespoons rum extract or apple cider or pineapple juice
    • (Optional) 3-4 ounces walnuts (minced)
    • (Optional) ¼ teaspoon ground cinnamon
    • (Optional) ¼ teaspoon powdered ginger

    Instructions
     

    Marinate Figs

    • Transfer figs to a large bowl. Sprinkle with lemon juice generously and evenly. Cover and leave to marinate at room temperature for 45-60 minutes.

    Cook Jam

    • In a large pot bring sugar, vanilla extract, and water to a boil on high. Stir frequently with a wooden spoon until the sugar dissolves.
    • Lower the temperature to low or medium-low, and add figs. Stir well.
    • Simmer on low for 45-55 minutes. Stir frequently, and thoroughly every 5-ish minutes. Remove foam that forms on top. 

    Prep Jars (Parallel)

    • About 30 minutes into jam cooking, heat oven to 390°F (200°C).
    • Thoroughly wash and dry the jars you'll use for jam. Then place them on a baking sheet and heat in the oven for 15 minutes to sterilize them.

    Blend Jam

    • Using a stick blender, carefully blend jam down to a desired consistency. Add rum, as well as walnuts and spices (if using them). Stir well again.
    • Simmer an additional 5 minutes or so. Check for done-ness by making a line with your spatula on the bottom of the pot. Jam is done when it separates and then connects again easily. If it's not done, add a few more minutes to the cooking time.

    Transfer to Jars

    • Keeping your hands safe with a kitchen towel or a mitten, carefully transfer the jam into hot jars. Fill jars to the top. Using a teaspoon push the jam down to get the air bubbles out, and then add more jam to the jars if there's space.
    • Close the lids tightly and flip the jars upside down for sealing. 
    • When jars with fig jam have cooled down, flip them up and transfer them to a cool, dark pantry. Once you open a jar transfer to the fridge. 

    Handling

    • Serve jam by itself, on top of homemade bread, or with desserts.
      Store jam jars in a dark, cool, pantry for several months. Once you open up a jar, transfer it to the fridge and consume jam within 7-10 days.

    Video

    Fig Jam Recipe (Fig Jam Preserves Recipe)

    Notes

    • Tips
    Protect your hands! Use kitchen towels and/ or mittens to protect your hands when handling hot jars. 
    Ripe figs, but not overly! Figs should be ripe (skin will slightly be breaking), but not overly ripe (skin completely squishy, and the insides oozing out). Overly ripe figs have a sour aftertaste.
    Seasonings - one or the other! If using optional seasonings, only do cinnamon or ginger at one time to prevent too strong of a taste. Walnuts can go with either seasoning. 
    Volume - we get about 1.5-1.75kg or about 50-70 oz of jam, and prefer to keep them in jars of different volumes. They make great presents. 
    Calories - we omitted calories as it will depend on how much sugar and additions you add to the jam. 
    Tried this recipe?Let us know how it was!

    More Recipe to 💙

    • Stuffed cabbage on a spoon in a copper pot.
      Sarma: Best Traditional Balkan Stuffed Sour Cabbage Rolls
    • Coffee pot pouring coffee into a small cup on a silver tray.
      How to Make Bosnian Coffee (Bosanska Kafa, Kahva, Kava)
    • Plate full of meatballs and linguini, and a fork with a meatball.
      Quick Homemade Alfredo Sauce With Meatballs
    • ajvar, chutney, pepper chutney, eggplant chutney, balkan spread, balkan dip ajvar, red pepper and eggplant dip, pepper dip | balkanlunchbox.com
      Ajvar
    « Simple Potato Soup Recipe [Stovetop, Few Ingredients]
    Beef Noodle Vegetable Soup [Instant Pot, Stovetop] »


    Reader Interactions

    Comments

    1. Jelena says

      September 10, 2019 at 2:01 pm

      Lady, you make me a bit too excited...

      Reply
      • Aida says

        September 10, 2019 at 8:01 pm

        The blog is turning into smut 🙂

        Reply
    2. Jasna says

      May 13, 2021 at 7:34 pm

      If you can make fig pekmez, please let me know. My favorite traditional dessert from Hercegovina is smokvara but I can't find fig pekmez anywhere in the US. I think in Hercegovina they dry the figs outdoors, then cook it in a lonac with sugar. I would KILLLLL for a few bottles right now.

      Reply
      • Aida says

        May 14, 2021 at 7:36 am

        Hi Jasna,
        That sounds divine!
        The process for pekmez is similar to dzem, although pekmez is usually baked. Check out YT, I'm sure they'll have some videos. We'll be doing a plum pekmez this fall.

        Reply
    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Aida and Aleksandra of Balkan Lunch Box, standing together.

    Welcome! I'm Aida, creator of Balkan Lunch Box, food blog about traditional and contemporary Balkan cuisine. My sister Aleksandra helps me.

    Learn more about me →

    As seen on

    Popular

    • Three biscuits on a gray background, one being halved with a fork.
      Čupavci: Balkan Lamingtons [One Hour]
    • Closeup of four wafers.
      Balkan No Bake Wafer Cake (Oblatne, Oblande)
    • Old Fashioned Goulash with Beef and Mushrooms
    • Stewed apple in a clear bowl, on the table.
      Stewed Stuffed Apples in Syrup (Tufahije)
    • Soup in a silver bowl with a lid, a kitchen cloth, two slices of bread, a lemon wedge and a spoon.
      Okra Soup: Creamy Chicken Soup with Okra (Bosnian Bey's Soup, Begova Čorba)
    • ajvar, chutney, pepper chutney, eggplant chutney, balkan spread, balkan dip ajvar, red pepper and eggplant dip, pepper dip | balkanlunchbox.com
      Ajvar
    • Moussaka in a pan.
      EASY Serbian Ground Beef Potato Moussaka Casserole
    • Closeup of a stuffed pepper.
      Best Classic Baked Stuffed Peppers with Ground Beef and Rice (Punjene Paprike)
    • Quarter of a burek pie on a plate on gray background.
      Burek
    • Rice and chicken in a sheet pan, overhead.
      Easy Baked Chicken Over Rice Casserole (Chicken Thighs and Drumsticks) [4 Ingredients, 1 Pan]

    Favorite Salads

    • Russian Salad or Salad Olivier
    • Bowl with carrots and apple, and carrot and apple and a spoon on a table.
      Grated Apple and Carrot Salad [Two Ingredients, Ten Minutes]
    • A bowl of carrot and beet salad, a beet, carrots and fork on the side.
      Grated Beet and Carrot Salad [Five Ingredients, Ten Minutes]
    • Shopska Salad

    Latest & Greatest

    • Four photographs of different stews in one pin.
      14+ Best Stew Recipes
    • 11 Favorite Winter Soups
    • White bowl with a blue border filled with a bean soup.
      11 Favorite Fall Soups
    • Closeup of a bowl of soup, and a spoon holding a handful. .
      15 Soups For The Soul





    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2014 - 2025 Balkan Lunch Box

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.