Vanilla fig jam header photo.

Simple and Delicious Vanilla Fig Jam (Vegan)

I’ve said it before and I’ll say it again: I am the ultimate sucker for figs. Normally, when fig season rolls around, I prowl the grocery store aisles looking for the best ones. This year, however, my little fig tree gave me quite the bounty. Like, enough to make this jam, a gorgeous no-bake fig tart, and chocolate covered figs (coming soon!). And with plenty of extras for snacking. I’m one happy camper.

While my absolute favorite way to eat figs is raw, I really wanted to preserve some this year. So a decadent fig jam that I could use well into the winter seemed like the clear move. Because while store-bought fig jams are a true delight, there’s nothing quite like homemade.

Since sugary jams and gestational diabetes aren’t exactly the best of friends, I decided to freeze this batch for later. After a quick and deeply satisfying taste test, that is. It’ll hold up great for a few months in the freezer (just make sure to leave a bit of room for expansion in the jar if you go this route). Then, once I pull it out and defrost it, it’ll do great for a few more weeks in the fridge. Needless to say, I will be awaiting thawing day like it’s Christmas.

A moodily lit photo of a jar of vanilla fig jam.
Fig jam atop a bed of fig leaves.
Vanilla fig jam sitting atop a bed of fig leaves.

Simple and Delicious Vanilla Fig Jam (Vegan)

Keyword fig jam, figs, jam, vanilla, vanilla fig jam, vegan, vegetarian


  • 1 lb Fresh figs (Stemmed and quartered)
  • 1/2 cup Sugar
  • Zest of one lemon
  • 2 tbsp Lemon juice
  • 1 tsp Vanilla extract


  • Put a few spoons in the freezer. Then add the figs, sugar, lemon juice, and lemon zest to a medium saucepan and bring to a boil over medium high heat.
  • Cook for about 20 minutes. Stir often using a wooden spoon to ensure that the larger fruit chunks get broken up and to avoid sticking. As the jam begins to thicken, you may want to lower the heat a bit.
  • At around the 20 minute mark (or when your jam seems sufficiently thick and, well, jammy), test for donenness. To do this, put a drop on one of your freezer spoons and run a finger through it. If it creates a track instead of running back into the space that your finger touched, it's done! If it's not quite ready, try again in a few minutes with one of your other freezer spoons.
  • Stir in vanilla extract and transfer to a jar. Store in the fridge for up to 3 weeks, or freezer for a few months!

If you’ve followed the instructions above, congrats on making your new favorite jam. Or my new favorite jam. Whatever. Seriously, though. If you end up making this, I’d love to hear from you, so please don’t hesitate to reach out either in the comments or on Instagram!

5 thoughts on “Simple and Delicious Vanilla Fig Jam (Vegan)”

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