If you love the rich, complex flavor of fresh figs but are trying to cut back on sugar, this recipe is for you. Traditional jams rely heavily on sugar not just for sweetness, but also for preserving and setting the fruit. By swapping in a sugar substitute and using a sugar-free gelatin packet, we can create a deliciously fruity spread without the carb overload.

The secret ingredient here is the gelatin—while this recipe uses cherry to complement the figs perfectly, you can swap it out for strawberry, raspberry, or any other flavor you prefer!

Yield: Makes about 6 half-pint (8 oz) jars.

Ingredients

• 4 cups fresh figs: Washed, stems removed, and cut into quarters
• 2 3/4 cups sugar substitute: (Lakanto Allulose blend is recommended for a great texture)
• 2 tablespoons lemon juice concentrate
• 1 small box sugar-free cherry gelatin: (Or your preferred flavor)
• 2 tablespoons white vinegar: (Used for wiping the jar rims, not for the jam itself)

How to Make It

Because this jam doesn’t use sugar as a preservative, we aren’t doing a full hot-water bath canning process. However, you still want to start with completely sterilized jars to keep everything fresh!

1. Sterilize Your Jars: Wash your 6 half-pint glass jars, lids, and bands in hot, soapy water. To sterilize the glass jars, you can run them through the “sterilize” cycle on your dishwasher, or place them in a large pot of boiling water for 10 minutes. Leave them in the hot water until you are ready to fill them.
2. Mix the Fruit Base: In a large saucepan or pot, combine the quartered figs, Lakanto Allulose blend, and lemon juice concentrate. Stir well.
3. Cook and Add Gelatin: Cook the mixture over medium heat until the ingredients are well combined and the figs begin to soften. Sprinkle in the sugar-free cherry gelatin packet and mix thoroughly.
4. Boil the Jam: Bring the mixture to a rolling boil. Once it reaches a boil, let it cook for exactly 7 minutes, stirring occasionally to prevent sticking or burning at the bottom.
5. Fill the Jars: After 7 minutes, turn off the heat. Carefully ladle the hot jam into your sterilized jars. Leave 1/2 inch of headspace at the top of each jar (this is especially important if you plan to freeze them, as the jam will expand).
6. Remove Bubbles & Seal: Run a clean butter knife or a bubble removal tool around the inside edge of the jars to release any trapped air bubbles. Dip a clean cloth or paper towel into your 2 tablespoons of vinegar and wipe the rims of the jars completely clean. Place the lids on and screw the bands on until they are just “fingertip tight.”

Important Storage Instructions

⚠️ Stop! Do not put these in your pantry!

Because this recipe does not contain traditional sugar, it is NOT shelf-stable. The sugar in regular jam acts as a preservative.

Once your jars have sat on the counter and cooled completely to room temperature, you must store them in the cold:

• Fridge: Lasts for up to 3 weeks.
• Freezer: Lasts for up to 6 months.

When you’re ready to enjoy a jar from the freezer, simply move it to the refrigerator and let it thaw overnight. Steve enjoys it on Sourdough Sandwich bread—if you want to bake a fresh loaf to pair with your jam, check out the step-by-step video on our YouTube channel to see exactly how we make it! It’s also fantastic swirled into Greek yogurt or paired with a sharp cheese.

Nutrition Facts – Fig & Cherry Jam

Serving Size: 1 Tablespoon

Servings Per Recipe: 96 (Based on 6 half-pint jars)

Nutrient	Amount per Serving
Calories	5 kcal
Total Fat	0 g
Total Carbohydrates	1.2 g
Dietary Fiber	0.2 g
Total Sugars	1.0 g
Protein	0 g

Net Carbs: 1.0 g per serving

Note: The carbohydrates and sugars in this recipe come entirely from the naturally occurring sugars in the fresh figs. The Lakanto Allulose blend is not included in the net carb count, as it is not metabolized by the body for energy.