Homemade jam: A recipe without added sugar

Can’t resist figs? Here’s how to make delicious fig jam, using real ingredients and the sugars already present in the fruit.

Sweet, filling and fragrant: a jam of fig it’s a real treat and a great way to enjoy these summer fruits all year round. It’s perfect for filling pies and cakes, but it’s also delicious spread on a slice of bread. But not only. It can be used to accompany mature cheese and enrich a variety of delicious dishes.

Usually it is BIG jam they are prepared with white sugar, but the ones we offer are not. Let’s see how we can prepare – in a few simple ways – a healthy, light and delicious jam that will please both children and adults.


  • 2 kg of figs (preferably organic)
  • half lemon and half organic orange zest (table zest)
  • Juice of one lemon
  • 250 ml water


Wash and dry the figs first. Cut them into small pieces and transfer them to a plate. Squeeze the lemon over the figs and leave to macerate in the refrigerator for 7 hours, covering the plate with a plate. When the soaking time is over, put the figs in a large bowl and add the juice, lemon and orange zest (avoid the white part of the citrus fruit, which will give a very bitter jam).

Simmer for 30 minutes, stirring occasionally. If you want to make your jam spicier, you can add a little ground cinnamon or a few cloves. When the jam starts to mix, turn off the flame and use an immersion blender to make it uniform. If you prefer chunks, you can skip this step.

What remains is to pour the hot jam into sterile glass jars, taking care to close the caps well. When it closes, put it upside down to create a vacuum. When the jam jars have cooled, turn them over and let them cool. Your fig jam is ready! You can store it in a cool, dry place for up to three months. But once the jar is opened, the jam should be consumed within 3-4 days. Enjoy on toast for breakfast or to decorate pies and other cakes. You will see how good it is!

Leave a Comment

Your email address will not be published.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