Sugar-Free Fig Jam – Naturally Sweet, Thick, and Keto-Conscious

Then I figured out how to make this version: just figs, lemon, vanilla, and time. No pectin, no refined sugar, no weird syrups—just slow simmering and a quick blitz to bring out the fig magic.

💡 What Solves the “Jam Without Sugar” Problem

• Ripe figs have natural sugars that concentrate as they cook
• Lemon juice + zest = brightness to balance the richness
• Vanilla extract smooths it all out and enhances that deep fig flavor
• No sweeteners needed if your figs are ripe—but you can add a few drops of liquid monkfruit or stevia if you want more sweetness

This isn’t a jiggly jelly—it’s more of a thick fruit butter that you can spoon, spread, and stir into anything.

🧾 What I Used (And Why It Works)

• 2 lbs ripe figs – Skin on, quartered. I used Black Mission—they’re sweet, earthy, and jam beautifully.
• ¼ cup water – Just enough to get things started without burning.
• ¼ cup fresh lemon juice – Adds acid to balance all that figgy goodness.
• 2 tsp lemon zest – Brightens and brings a little floral citrus note.
• 1 tsp vanilla extract – Rounds everything out with warmth.

🔁 What You Can (and Can’t) Change

Swap In	For What	Notes
Brown Turkey figs	Mission figs	Slightly milder, still delicious
Orange zest	Lemon zest	Warmer citrus flavor
Cardamom or cinnamon	Optional flavor boost	Adds spice for fall versions
1–2 tsp monkfruit/stevia	If figs aren’t super sweet	Totally optional

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Burned bottom	Heat too high or not stirred enough	Use low heat and stir every 10–15 min
Too runny	Didn’t simmer long enough	Don’t rush—let it reduce slowly
Too thick/pastey	Over-blended or over-reduced	Stop blending when mostly smooth

👩‍🍳 How to Make It (Step-by-Step)

1. Add figs, water, and lemon zest to a large saucepan.
2. Simmer over medium-low, stirring regularly, until soft and sticky (~30–45 min).
3. Add lemon juice, cover, and simmer on low for 1 hour, stirring occasionally.
4. Uncover, stir in vanilla extract.
5. Use an immersion blender to gently blitz until thick but not puréed—leave some texture.
6. Simmer uncovered 15 more minutes to thicken.
7. Cool and store in jars, or use an approved canning method to preserve.

🧠 Tip: Want it ultra-smooth? Pass it through a mesh strainer. Want it rustic? Just mash with a spoon and skip the blender.

🧊 Storage + Tracking Tips

• Fridge: Up to 3 weeks
• Freezer: Yes! Freeze in ½-cup portions for up to 3 months
• Canning: Safe for water-bath if using lemon juice + clean jars
• Tracking: 1 tbsp = ~19 kcal, 5g total carbs, 1g fiber → 4g net carbs

❓ Can I Eat This on Keto?

Yes—in moderation. Figs are higher in carbs than berries, but in small doses, they can fit:

• 1 tbsp = ~4g net carbs
• Perfect for pairing with almond flour crackers, yogurt, or cheese

Want it stricter keto? Sub in ⅓ figs and ⅔ fresh strawberries or raspberries—still get that fig vibe with fewer carbs.

🔢 Full Nutrition Facts (Per Tablespoon)

Nutrient	Amount
Calories	19 kcal
Total Fat	0 g
Protein	0 g
Carbs	5 g
Fiber	1 g
Net Carbs	4 g
Sugar	4 g (natural from figs)
Sodium	0 mg

Check out More Recipes:

• Sugar-Free Strawberry Jam – Low-Carb, Fruity, and Actually Spreadable
• Sugar-Free Jam – Low-Carb, Sweet, and Perfect for Spreading (or Topping)
• Sugar-Free Cherry Pie Filling – Low-Carb, Juicy, and Pie-Ready