Is there a difference between fig jam and fig preserves?

Yes. Fig jam is smoother, as the fruit is cooked down and mashed into a spreadable texture, while preserves retain noticeable pieces of fruit, giving a chunkier texture.

How long will home canned fig preserves last?

When properly sealed and stored in a cool, dark place, canned fig preserves can last up to 12–18 months. Once opened, refrigerate and use within 2–4 weeks.

Can fig jam be canned?

Absolutely. Fig jam can be canned using the same boiling water bath method as preserves, with adjustments in cooking time to account for the smoother texture.

Small Batch Canned Fig Preserves: The Best 3-Step Guide

Name: Small Batch Canned Fig Preserves
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 3 half-pints or 6 4-ounce jars
Cuisine: American
Ingredients: 1 lb. figs, washed and left unpeeled and cut into quarters; 1 1/2 cups granulated sugar; 1/2 cup water; 1/4 lemon, sliced thin

Ingredients

Scale

1 lb. fresh figs, washed, unpeeled, and cut into quarters

1 1/2 cups granulated sugar

1/2 cup water

1/4 lemon, sliced thin

Optional Add-Ins:

2 tbsp honey (for floral sweetness)

1 vanilla bean or 1 tsp pure vanilla extract

1 cinnamon stick or pinch of ground cardamom

Fresh rosemary sprig (for savory pairing)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the syrup: In a medium saucepan, combine sugar and water. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 15 minutes until slightly thickened.

2. Add fruit and lemon: Stir in figs and lemon slices. Return to a boil for 1 minute.

3. Simmer: Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

4. Blend (optional): For smoother preserves, blend to desired consistency, then return to pan if needed to thicken.

5. Jar and process: Ladle hot preserves into sterile jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands.

6. Water bath canning: Process jars in a boiling water bath for 10 minutes, ensuring jars are fully submerged.

7. Cool and store: Remove jars and let cool for 12–24 hours. Check seals before storing in a cool, dark place.

Notes

Preserves thicken as they cool, so avoid overcooking.

Once opened, refrigerate and use within 2–4 weeks.

Perfect for quick canning without large quantities.

Author: Aaron
Prep Time: 10 minutes
Cook Time: 45 minutes
Method: Canning
Cuisine: American