Sugar Free Fig Jam Recipe

Those who have been following me for a long time know that I don’t really have jam recipes other than sugar-free ones. As you might guess, I’m not someone who is fond of jam. On top of that, I even hold some radical views about jam—going so far as to think it’s one of the worst things you can do both to fruit and to yourself. Unfortunately, these opinions are not always met with understanding, so I can’t freely express them everywhere. In short, I believe traditional jam is very unhealthy because of its extremely high sugar content. Most jams are made with a one-to-one ratio of fruit and sugar. During the cooking process, most of the fruit’s liquid evaporates, and what’s left is a long-cooked sugar mass flavored with a little fruit. That’s not something I prefer to eat, nor do I want to encourage others to consume it. You may ask, “But are all of your recipes that healthy?” Well, no, but none of them contain such an excessive amount of sugar.

I don’t look for jam—sugar-free or otherwise—at breakfast. But when I have guests over, I like to have some sugar-free varieties at home to offer them. Sometimes I buy these, and sometimes I make them myself. For example, with the method I use in my sugar-free strawberry jam recipe, I can easily prepare different jams at the last minute with various fruits.

Figs, compared to fruits like strawberries, are naturally sweeter and fleshier, which means they can turn into jam without any additional ingredients. These qualities make figs highly advantageous for jam-making, both in terms of texture and flavor.

When making sugar-free jam—especially if you want to store it for a long time—one of the most important steps is pasteurization. That’s because sugar doesn’t just provide sweetness; it also preserves the jam and keeps it from spoiling. Without sugar, the risk of microbial growth is higher. Pasteurization reduces this risk to a minimum. Boiling the sealed jars for a short time at high temperature in a pressure cooker prevents potential bacterial or mold growth. And if you’re wondering why specifically a pressure cooker is necessary, you can read the detailed reason in my menemen-style tomato preserve recipe.

Another important point is that the jam must be stored in the refrigerator. Even though pasteurization helps with preservation, since the jam contains no preservatives and the process at home isn’t done with precise measurement, there is always some risk. Keeping the jam in the refrigerator reduces this risk.

By following these key steps, it’s possible to prepare a jam that is both healthy and free of additives. In other words, to enjoy a delicious jam, you don’t actually need to eat fruit that has been cooked for hours in a heap of sugar.

Enjoy the recipe...

Enjoy...