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How to Can Fig Jam

Sweet fig jam with added lemon juice for safe canning.

The Short Answer

Fig jam is water bath canned. Process pints for 10 minutes. Add lemon juice because figs are borderline-acid.

Canning Method at a Glance

🫙 Water Bath
Pints: 10 min
212°F (100°C) boiling water

Source: USDA NCHFP | Last verified: March 30, 2026

Water Bath Canning Fig Jam

Add 1 tablespoon bottled lemon juice per pint.

Headspace: 0.25 inches

Step-by-Step: Canning Fig Jam

  1. Wash and stem figs. Chop or mash.
  2. Combine with sugar and water. Cook until thick, about 20-30 minutes.
  3. Add lemon juice.
  4. Ladle into hot jars. Wipe rims, apply lids.
The Professor
The Professor says:

Figs have a very short season. Make jam the same day you pick. Two days on the counter and they are past their prime.

Safety Notes

Important: Figs have borderline acidity. Add 1 tablespoon bottled lemon juice per pint.

The Bottom Line

Fig Jam can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.

Frequently Asked Questions

Figs have pH near the safety borderline of 4.6. Lemon juice ensures safe acidity.