Fresh Fig Freezer Jam

Fresh Fig Freezer Jam


"A recipe to make fresh fig jam with CERTO® pectin. No cooking!"
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30 m servings 45 cals
Serving size has been adjusted!
Original recipe yields 96 servings


  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Mix sugar and figs together in a large glass or plastic bowl; set aside for sugar to slightly dissolve, stirring occasionally, about 15 minutes.
  2. Stir lemon juice and pectin together in a glass or plastic bowl. Stir lemon juice mixture into fig mixture until sugar is fully dissolved. Pour fig mixture into sterilized plastic canning containers, leaving 1/4 inch at the top. Cover containers and refrigerate or freeze.


  • Cook's Note:
  • Pulse the figs in a food processor to get them coarsely chopped.


Read all reviews 3
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This was very good and quick to make. I only used one package of the Certo. I have made a lot of other jams in the past and this seemed like too much. I used one package and it was perfect.

This one didn't firm for me and the sugar never dissolved. I ended up having to cook it a little bit to get the sugar to dissolve and for the jam to 'jell' together. The flavor was perfect aft...

It turned out great, but I did make a couple of changes. At the end I added a bit of vanilla and cinnamon to it and cooked before I froze it. My reason for cooking it was that I was trying to ...

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