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Homemade fig jam Calories
Homemade fig preserve, high in sugar
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 tablespoon (medium) of Homemade fig jam (20 g) has 50 calories. That works out to 250 calories per 100 g. It contains 13 g of carbs, 0.1 g of protein, 0 g of fat and 0.5 g of fiber. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
What is Homemade fig jam?
Homemade fig jam is made by simmering figs with sugar until the fruit softens and the mixture thickens; some recipes add lemon for a little tartness. Figs have a long history around the Mediterranean, and home cooks there often preserve their seasonal fruit this way. The jam is glossy and sweet, with tender pieces of fruit and tiny seeds that give it a gently grainy texture.
Spread it on toast or warm bread, serve it with cheese, or spoon a little over porridge or yoghurt. Its nutrition is mostly carbohydrate from the sugar, with some fibre from the figs, so it is best treated as a sweet topping rather than a fruit serving. Pair it with plain yoghurt or a less-sweet cheese, and keep the portion modest if you want a lighter breakfast.
Homemade fig jam Nutrition Facts
Selected: 100 g
250
KCAL / 100G
Carbs
65g
· 24% DV
Protein
0.6g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 98% · Protein 1% · Fat 1%
Homemade fig jam Vitamins & Minerals
Vitamins
Vitamin K
4.5µg · 4% DV
B1
0.03mg · 3% DV
B2
0.04mg · 3% DV
B6
0.05mg · 3% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
180mg · 5% DV
Calcium
35mg · 4% DV
Magnesium
14mg · 3% DV
How Nutritious Is Homemade fig jam?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Homemade fig jam Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade fig jam
To burn the 250 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Homemade fig jam Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Homemade fig jam Contain Allergens?
No known major allergens
Which Diets Is Homemade fig jam Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Homemade fig jam Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Frequently Asked Questions About Homemade fig jam
How do you make homemade fig jam?
Homemade fig jam is made by simmering ripe figs with sugar until the fruit softens and the syrup thickens. Stir gently to keep some pieces intact, then add lemon juice near the end and ladle the jam into clean jars.
Do you peel figs for homemade fig jam?
No, you usually do not need to peel figs for homemade fig jam. Rinse them gently, remove the stems, and chop larger fruit; the skins soften during cooking and help the jam retain its characteristic texture.
Does homemade fig jam need pectin?
No, homemade fig jam does not usually need added pectin. Figs and lemon juice can help the mixture thicken as water evaporates during cooking; simmer it longer if the syrup is still runny rather than adding pectin automatically.
Why is my homemade fig jam not setting?
Homemade fig jam often stays runny because it has not cooked long enough for excess water to evaporate. Simmer it uncovered and test a small spoonful after chilling; adding more sugar is not necessarily the right fix.
How can you tell when homemade fig jam is done?
Homemade fig jam is ready when a chilled spoonful thickens and moves slowly rather than running like syrup. You can also draw a line through a dab on a cold plate; if the gap stays open, the jam has set.
Can you make homemade fig jam with dried figs?
Yes, you can make homemade fig jam with dried figs, but the result will be denser and more concentrated than a fresh-fig version. Soak the fruit until soft, then simmer it with water and the other ingredients until spreadable.
What goes well with homemade fig jam?
Homemade fig jam pairs well with sharp cheeses, toast, yogurt, and roasted meats. Its concentrated sweetness works especially well with salty or tangy foods, so a small spoonful can also add contrast to a cheese board.
How long does homemade fig jam last after opening?
Opened homemade fig jam keeps best in the refrigerator in a tightly sealed jar. Use a clean, dry spoon each time, and discard it if you notice mold, fermentation bubbles, an off smell, or a changed appearance.
Can you freeze homemade fig jam?
Yes, homemade fig jam can be frozen in a freezer-safe container with room for expansion. Thaw it in the refrigerator; the texture may be a little softer afterward, but stirring usually makes it easier to spread.
Why does homemade fig jam crystallize?
Homemade fig jam can crystallize when sugar forms crystals as the syrup cooks or cools, especially around the sides of the pan. Avoid vigorous stirring, dissolve the sugar fully, and add lemon juice near the end of cooking.
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Nutrition data compiled from USDA FoodData Central and scientific sources.