Homemade Fig Jelly Recipe
Homemade fig jelly made with fresh figs, lemon juice, and pectin. Smooth, clear, and sweet with a honey-like flavor. Perfect for toast, cheese boards, or gifting.
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Servings: 16 servings (about 8 cups)
Calories: 50kcal
Cost: $10–12
Equipment
- Large heavy-bottomed pot
- Fine mesh strainer with cheesecloth or jelly bag
- Potato masher
- Candy Thermometer
- Sterilized jars with lids
- Canning funnel
- Jar lifter tongs
Ingredients
- 4 pounds fresh ripe figs stems removed
- ½ cup water
- ¼ cup fresh lemon juice
- 1 package (1.75 oz) powdered pectin
- 6 cups granulated sugar
- ¼ teaspoon butter optional, reduces foaming
Optional Flavor Enhancers
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 tablespoon honey
Instructions
- Cook figs with water, mash, and strain through cheesecloth.
- Add fig juice, lemon juice, and pectin to pot, then bring to a boil.
- Stir in sugar and return to full rolling boil for 1 minute.
- Use plate or spoon test to check set.
- Ladle hot jelly into sterilized jars, leaving ¼ inch headspace.
- Process jars in boiling water bath for 10 minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 20g | Calories: 50kcal | Carbohydrates: 13g | Potassium: 20mg | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 2mg