This dried fig jam recipe is sticky-sweet with festive spices. You make this fig spread all in your food processor -- no cooking required!
I originally created this fig jam recipe as the filling for my vegan fig bars. But it was so delicious, I decided to spice it up and make it into its own, delicious thing!
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Recipe notes
Making this jam couldn't be easier!
Slice the stems off of the figs, then soak them in hot water for 10 minutes. This softens the figs up, making them easier to break down in the food processor.
Drain the figs, then transfer them to the food processor with maple syrup, lemon juice, water, ginger, cloves, and vanilla extract. Process everything until you have sticky-sweet dried fig jam.
The water amount in the recipe is a starting point. Figs can vary a lot in moisture content, even after soaking. If your figs are drier, you may need to add more water to get that sticky, jam-like consistency.
It does take some time to break down the fig spread in your food processor. Run it for 30-60 seconds at a time, then stop and scrape down the sides of the canister with a rubber spatula to push the figs back toward the blades.
These breaks not only let you scrape the sides but also protect your food processor's motor from burning out.
Your fig spread is ready when it reaches the consistency of preserves. They should be sticky and shiny.
What kind of figs work best for jam?
Mission figs are ideal for this recipe, but you can also use Calimyrna figs, if you can't find mission figs.
Calimyrna figs are a different color, so you'll end up with a dried fig jam that's more golden brown than deep purple.
How to serve dried fig jam
You can serve your fig jam as part of a vegan cheese board or use it to make a sweet and savory crostini by spreading it onto toasted bread rounds with good vegan cheese.
I also like to use this like any other preserves. It's delightful on buttered toast for breakfast or a snack. Or on toast with your favorite nut butter or vegan cheese spread.
Stir it into soy yogurt for a quick afternoon snack!
Fig spread also works great as a filling for thumbprint cookies or in other baked goods that call for preserves.
How long does it keep?
I recommend storing your finished fig spread in the refrigerator, where it will keep for two to three weeks.
If you're not going to use it right away, you can store it in the freezer. Just transfer to a freezer-safe container, and freeze for up to six months. Defrost overnight in the refrigerator.
After freezing, you may need to run the jam through the food processor again, if moisture separated out as it thawed.
Dried Fig Jam Recipe
Ingredients
- 14 ounces dried Mission figs - stems removed, then soaked in hot water for 10 minutes
- ½ cup maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons water - or more, as needed. See note.
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cloves
Instructions
- Drain the figs, then combine them with all of the remaining ingredients in your food processor, and run it until you have a sticky, shiny, jam-like mixture. You can add water, a teaspoon at a time, if you need to get things moving. It depends on how dry your figs are.
Equipment
Video
Notes
Nutrition
Frequently asked questions
Dried figs are versatile and delicious! You can use them to make fig jam, add them to a vegan charcuterie board, slice them onto salads, or chop them into baked goods, like cakes and cookies.
And, of course, you can just eat them on your own for a healthy snack!
Any time I talk about figs, this question seems to come up. The short answer is: yes, figs are vegan. No, there isn't a dead wasp inside of the fig you're eating.
For the longer answer, check out my article on why figs are vegan
Figs are certainly healthy, and this fig jam is free from refined sugars. That said, it does include quite a bit of maple syrup, so I wouldn't say that it's healthy. It's not not healthy?
The difference between jam and preserves is all about the size of the fruit in mixture. Preserves tend to have more large pieces.
If you want this fig jam to be more like preserves, set aside 2-3 figs after soaking. Cut them into pea-sized pieces, and stir them into the jam after you puree.
This is a refrigerator jam, and I have not tested converting it into a hot water batch canning recipe.
Have a question? Tried this recipe? Share your thoughts!