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Easy Small-Batch Fig Jam with Thyme (No Pectin)

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This homemade small-batch fig jam with thyme is the perfect balance of sweet, earthy figs and fragrant, slightly woodsy thyme. No pectin required, just five simple ingredients and about 40 minutes to create a sophisticated jam that’s perfect for toast, cheese boards, or gifting.

Ingredients

Scale
  • 1 pound (450g) fresh figs, stemmed and quartered
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 4–5 sprigs fresh thyme, plus extra for garnish
  • 1/8 teaspoon fine sea salt

Instructions

  1. Prep your figs: Rinse figs gently under cool water and pat dry. Cut off tough stems, then quarter each fig. For large figs, cut into sixths for uniform pieces.
  2. Combine everything in the pot: Add quartered figs, sugar, lemon juice, and salt to a medium heavy-bottomed saucepan. Tuck thyme sprigs in among the figs. Stir gently to coat figs in sugar.
  3. Let it macerate: Let the fig mixture sit at room temperature for 15-20 minutes until sugar draws out natural juices and figs look glossy.
  4. Bring to a boil: Place pot over medium heat and stir gently as mixture heats. Once it reaches a full boil (bubbles across entire surface), let it boil for 1 minute without stirring.
  5. Reduce and simmer: Turn heat to medium-low for a steady, gentle simmer. Stir occasionally, scraping bottom and sides to prevent sticking. Cook for 20-25 minutes until jam thickens and figs break down.
  6. Test for doneness: Drop a small spoonful of jam onto a frozen plate. Let sit for 30 seconds. Tilt plate—if jam moves slowly and wrinkles when pushed with finger, it’s ready. If it runs freely, simmer 3-5 more minutes and test again.
  7. Remove the thyme: Fish out thyme sprigs with tongs or pour jam through a fine-mesh strainer into a heat-safe bowl. Optionally leave one small sprig for looks.
  8. Let it rest: Let jam sit in pot for about 10 minutes to thicken slightly and cool enough for safe handling.
  9. Jar it up: Carefully ladle warm jam into clean glass jars, leaving 1/4 inch headspace. Wipe rims clean, screw on lids, and let cool completely at room temperature.

Notes

Don’t rush the maceration step—it helps draw out juices for even cooking. Watch heat carefully to prevent scorching, especially toward end of cooking. Use the frozen plate test rather than a thermometer for doneness. Jam will look looser in the pot than after cooling. Flavors develop and meld after a day or two in the fridge. This recipe is designed for small batches; doubling may cause uneven cooking.

Nutrition

Keywords: fig jam, small batch jam, no pectin jam, thyme jam, homemade jam, fig preserve, easy jam recipe, small batch preserving

Find it online: https://crispcraving.com/easy-small-batch-fig-jam-with-thyme-no-pectin/