Caramelized fig jam in glass jars with printed labels.
Recipes » Gifts from the Kitchen » Jams, Jellies, and Chutneys

Caramelized Fig Jam with Honey and Pears (from dried figs)

By Chris Scheuer | Updated on December 20, 2025
5 from 19 votes
Did you know that you can make fabulous jam, all year round with DRIED figs? In under an hour you can have a batch of this delicious Caramelized Fig Jam with Honey and Pears made and ready to enjoy or gift (with the free printable labels)!
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This Caramelized Fig Jam recipe is about to make your entertaining life a lot easier! Make a batch of this Caramelized Fig Jam and you'll have the appetizer course for your next get-together all wrapped up - before you even send out the invitations!

Overhead horizontal photo of a charcuterie board featuring Caramelized Fig Jam with Honey and Pears.

And, with free printable labels to go with it, this recipe will also solve a lot of your gifting dilemmas. Those two things alone, make this jam a win-win!

Inspiration

The inspiration for this recipe came from one of those fancy (expensive)  gourmet shops. I'm always on the lookout for new ideas and when I saw a jar of Carmelized Fig Jam with Honey and Pears, I got excited. My mind started whirling with ideas of how to make it myself.

Because I've created lots of other fig jam recipes, I had an easy foundation to start with. I just had to figure out how to incorporate the "caramelization" and the pears. We have a super easy, fail-proof microwave caramel recipe so I decided to use that base recipe for my caramelization.

The pear part was easy. I didn't want them to disappear into the jam so I diced them small and added them right near the end of the cooking time. After tinkering around with a few renditions, this Caramelized Fig Jam recipe is now ready for you!

Ingredient list

Other than dried figs and a couple of pears, you probably have everything else you need to make this jam. Figs, pears, sugar, honey, apple cider vinegar and a squeeze of fresh lemon juice make up the short ingredient list.

Vertical overhead photo of a appetizer tray featuring Caramelized Fig Jam with Honey and Pears on a wood table.

You'll also need a medium-large pot and a blender, either an immersion (aka stick blender) or a regular blender will work.

To can or not to can?

You definitely may can this Caramelized Fig Jam, using a hot water bath to make it shelf stable. But there's another option. You can store the finished jam in sealed jars in the refrigerator or pop them in the freezer for longer storage. That means, if you're intimidated by the thought of canning, no worries!

Vertical overhead closeup photo of a dish of Caramelized Fig Jam with Honey and Pears surrounded by other appetizer treats.

What type of dried figs should I use for making this jam?

The most common varieties of dried figs are Black Mission, Calimyrna, and Smyrna (also called Turkish figs). The good news is that they'll all work for this Fig Jam. I love to keep one of the large bags of Smyrna figs from Costco stashed in my pantry. They work well in any of our fig jam recipes but I've also used Mission and Calimyrna figs with excellent success.

Vertical overhead photo of an appetizer tray featuring Caramelized Fig Jam with Honey and Pears.

How to use Caramelized Fig Jam

There are so many delicious ways to use this jam. I know once you get used to having a stash of this in the refrigerator, freezer or pantry, you'll come up with lots of your own ideas. Here are a few to get you going:

  • Serve as pictured above on a cheeseboard. We love it with a smoky cheddar or Gouda, creamy goat cheese, Manchego, Roquefort, Blue or Gorgonzola. Grapes, apples, pears and a handful of Candied Walnuts (recipe coming up!). These Easy Candied Pecans or these Sweet and Spicy Roasted Almonds also pair nicely with this jam.
  • Use it as a topping for baked brie.
  • Layer this jam with cheese in a grilled sandwich with turkey, ham, thinly sliced pork or smoked chicken.
  • Mix it in yogurt. Add sliced bananas and some toasted pecans, delish!
  • Heat it up and drizzle it over ice cream.
  • Serve it with yogurt instead of honey or jam.
  • Use it as a base for pizza or flatbread. I made a delicious pizza with this jam as a base and topped with leftover shredded shortribs, cheese and diced onion and yellow bell pepper. A garnish of fresh basil finished it off - SO delicious!
  • Use it as a delicious glaze for pork and chicken.
  • Roast some veggies with olive oil and a spoonful of this fig jam... so good!
  • Make a vinaigrette with it.
  • Use it as a filling between cake layers.
  • Make a simple appetizer by spreading goat cheese on little bread toasts and topping each with a slice of prosciutto and a dollop of this jam.
  • Give it as a gift!

Give it as a gift

Yes, this Caramelized Fig Jam makes a lovely gift and is infinitely less expensive than buying it at a fancy gourmet shop. To make your gifts beautiful and professional-looking, we created a set of free printable labels. To receive the labels, simply enter your email address and name and click on the button. Your labels will be sent right to your inbox.

Download Your Free Printable Labels

Get your free printable labels

Caramelized fig jam in glass jars with printed labels.

Includes the labels and instructions for printing.

Vertical photo of a batch of jars of Caramelized Fig Jam with Honey and Pears with custom labels for gift giving. A dish of the Fig Jam is in the foreground.

You need this delicious Caramelized Fig Jam in your life! If you have an hour to spare you can make a batch, start to finish! Your family, friends, neighbors, (and self) will be thanking you! ENJOY!

Vertical closeup photo of a jar of Caramelized Fig Jam with Honey and Pears with a custom label for gift giving.

Cafe Tips for Making this Caramelized Fig Jam with Honey and Pears

  • In this recipe, you'll be caramelizing sugar in the microwave. It's a super simple technique but you do have to pay attention. After 4 minutes in the microwave, start checking the mixture frequently. You're looking for a pale amber color.
  • Don't make the mistake of letting the caramel cook any longer. It will continue to deepen in color as it sits after being removed from the microwave. If you let it get deeper in color, it will be burned after it sits for several minutes.
  • The jam has to simmer for 20-25 minutes on the stovetop. While it's simmering, there's a tendency for bits of it to splash out of the pan, so I like to use a fairly large pot to prevent a mess.
  • Figs can be sticky so I like to spray my knife with a bit of cooking spray or rub it with a little oil when chopping up my figs.
  • This recipe is easily doubled. It may take a few extra minutes of cooking to achieve the desired thickness.
  • Jars of this Caramelized Fig Jam make lovely gifts for friends, neighbors, teachers, hairdressers, postmen, etc. Pair it with a nice box of crackers, a wedge of cheese and a bottle of wine for the best-ever hostess gift!
  • If you give this jam as a gift be sure to tell your giftee that it should be stored in the refrigerator or freezer, for longer storage. However, if you decide to use the water bath method it will be shelf-stable.
  • The easiest way to blend this Caramelized Fig Jam with Honey and Pears is with an immersion blender as you can blend it right in the pot. I love my immersion blender as it's a super versatile workhorse in my kitchen and can be used for soups, sauces and so much more.
  • If the finished jam is thicker than you prefer, you can add a few additional tablespoons of water. Stir well to combine. If it's not as thick as you'd like, simply cook the jam a little longer. Be aware, that as the jam cools to room temperature, it will get a bit thicker.

Thought for the day:

Better is one day in Your courts
than a thousand elsewhere;
I would rather be a doorkeeper in the house of my God
than dwell in the tents of the wicked.
Psalm 84:10

What we're listening to for inspiration:

If I Was A Bird

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Overhead horizontal photo of a wood appetizer tray featuring Caramelized Fig Jam with Honey and Pears.

Caramelized Fig Jam with Honey and Pears (from dried figs)

Chris Scheuer
Did you know that you can make fabulous jam, all year round with DRIED figs? In under an hour you can have a batch of this delicious Caramelized Fig Jam with Honey and Pears made and ready to enjoy or gift (with the free printable labels)!
5 from 19 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 60 servings
Calories 46
PRINT PIN COMMENTS

Ingredients
 
 

For the jam:

  • 12 ounces dried figs, stems removed (see post for types of figs)
  • Âľ cup honey
  • 2 cups water
  • ÂĽ cup apple cider vinegar
  • 2 medium ripe but not soft pears, washed, cored and diced small (ÂĽ inch), no need to peel! I used Bartlet but other types pears will also work.

For the caramel:

  • 2 tablespoons water
  • 2 tablespoons corn syrup, I use Karo Brand
  • 1 cup granulated sugar

To finish:

  • 2 tablespoons fresh lemon juice

Instructions
 

For the prep:

  1. Wash enough jars and lids to hold 30 ounces of jam in hot soapy water and rinse well. Set aside.
  2. Combine figs, honey, water, and apple cider vinegar in a medium-large saucepan. Let the mixture warm over low heat while you make the caramel.

For the caramel:

  1. Stir the sugar, corn syrup and water together in a medium-large cup microwave-safe measuring cup or glass bowl. (I use a 2-quart Pyrex measuring bowl with a handle.)
  2. Microwave on high (full) power until the mixture is just beginning to brown, 4 to 8 minutes (depending on the strength of your microwave. Check at 4 minutes and every 30 seconds after. You're looking for a pale amber color - don't let it go any farther as it will deepen in color considerably as it sits.
  3. Remove the caramel from the microwave and set aside for 5 minutes or until it darkens to a rich honey brown.

To make the jam:

  1. Add the caramel to the mixture in the pot. Don't worry, at first, the caramel will harden in a big blob. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. The hardened caramel will melt again and incorporate into the jam mixture.
  2. Reduce the heat a bit to maintain a steady, medium simmer. Cook for 10 minutes, stirring occasionally to keep the mixture from sticking to the bottom of the pot.
  3. Pulse/blend the jam with an immersion (or regular) blender until large pieces have disappeared but jam is still has a bit of texture. Add a bit of extra water to make the jam easier to blend, if needed.
  4. Add the diced pears and cook for another 3-5 minutes or until the jam is thickened to the desired state. (It will get a bit thicker as it cools).

To finish:

  1. Add the lemon juice and stir to combine.
  2. Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
  3. If you prefer to can this jam to make it shelf-stable, follow these directions. https://nchfp.uga.edu/how/can_07/fig_jam.html

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
This recipe makes 30-36  ounces of jam. The number of jars will depend on the size of your jars.
NOTE:
If the finished jam is thicker than you prefer, you can add a few additional tablespoons of water. Stir well to combine. If it’s not as thick as you’d like, simply cook the jam a little longer. Be aware, that as the jam cools to room temperature, it will get a bit thicker.

Nutrition

Serving: 1tablespoonCalories: 46kcalCarbohydrates: 12gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 49mgFiber: 1gSugar: 11gVitamin A: 2IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg
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Course: Condiment
Cuisine: American

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172 Comments

  1. This sounds fabulous with the pears and honey Do you, by any chance have a recipe made with fresh pears? I'm not a big fig fan, but my neighbors have two trees and they are very generous with sharing them.

    Reply

    1. Hi DoLee, How nice to have a generous neighbor with pear trees! In addition to the pears in this jam recipe, there are quite a few recipes that include fresh pears on our site. Just type "pear" into the search bar and you'll find them!

      Reply

  2. Figs are not very common here. It will be new flavor bomb to my taste buds. Please email me the labels. Thanks.

    Reply

    1. Hi Nancy, You can enter your email in the middle of the post and get the labels that way. Enjoy!

      Reply

    1. Hi Naomi, we haven't personally made this with fresh figs but some of our readers have. The cook time will be longer as there is more moisture in fresh figs.

      Reply

  4. Thanks so much for the labels that arrived just as I finished making this delicious jam! Plan to give as gifts if my husband doesn’t eat it all!! Perfect to use up figs that were getting dried out!!
    Love your site!! Such great recipes and inspiration!!
    Blessings

    Reply

  5. Thank you!
    P. S. This is so yummy. I already have my Christmas Charcuterie planned. Also making your copycat rainforest crackers!

    Reply

  6. Love this recipe. Can't wait to add it to my Charcuterie Board and give to my sister n law. I know she will love it just as much. Would love the labels for gifting this. Thank you!!

    Reply

    1. Thanks, Angela! You can enter your email in the middle of the post and get the labels that way. Enjoy!

      Reply

  7. Oh my gosh! Someone pinch me., this is soooo good!! I did have to cook it a bit longer but otherwise, followed the directions exactly.
    Can’t wait for my pro -chef friend to try this.
    Thanks again! Now, on to the Fig Mandarin version.

    Reply

  8. Thanks once again for offering such a lovely recipe and the labels. We have found that everyone loves a gift they can eat and share. This jam sounds amazing.

    Would love to have the labels.
    Thanks again and joyful holidays!

    Reply

  9. Once again a no fail recipe ! I followed your instructions to a “T” and it turned out perfectly . I decided to go with smaller jars with the thought that it would be good for one serving ( charcuterie board / Brie topping ) love the caramel flavour ! Used tiny pears from a neighbour's tree! Delicious ! Thanks again !

    Reply

  10. Good morning Chris,
    I can’t wait to make this delicious-looking jam but would like to know what size jars do you use?
    I looked at the ones you suggested but there are different sizes and want to make sure I order the correct ones.
    I just received my labels for each of your jam recipes that I requested—MANY THANKS!!
    I appreciate any help you can give me.
    God Bless!
    Susan

    Reply

    2. Please send the labels for the Caramelized Fig Jam with Honey and Pears. I think this will be my homemade Christmas present this year.

      Reply

  18. Hi Chris
    May I have the PDF for the carmelized fig jam recipe?
    I’ve tried asking for the labels for all your fig jam recipes and for some reason I can’t see my comment or you received it.
    Sorry for the confusion, so I’ll try again.
    Many thanks.
    Susan

    Reply

    1. Hi Susan, it just takes us a day or two to get to each comment. Now that your email address is approved it will show up without having to be moderated. We are happy to send the labels!

      Reply

  20. Please send labels for all those yummy fig jams. I, also, purchase fig jam and it is ridiculously expensive. Can't wait to make these as gifts. Thank you.

    Reply

  22. We had a fig tree and I made fig jam all the time It is gone Now, so I am excited to try honey and pear jam with dried figs. I would appreciate the labels too. Thank you

    Reply

  24. This is my third fig jam recipe from your site and probably my favorite. The mix of flavors is fabulous - I taste every one, from the carmelizing to the honey to the pears...and of course, the figs! Once again, I used my neighbors fresh figs as they are coming out my ears. Triple the amount of figs, no water, but otherwise the same recipe. Delish! Please send your 2" labels so I can share!

    Reply

    1. Wonderful! Thanks for sharing your review, Susan! We will send the labels your way.

      Reply

  25. I have made your fig jam before, but this one sounds wonderful! Can't wait to try it after getting my ingredients together.

    Please send me your 2" labels.

    Thank you so much! Blessings to you both

    Reply

  26. Please send me the labels for this fig jam w/honey and pears. Have you ever done this recipe with fresh figs?

    Reply

    1. Hi Jane, I haven't personally made this with fresh figs but some of our readers have. The cook time will be longer as there is more moisture in fresh figs.

      Reply

    2. Hi Jane, I tried sending the labels but it says they were blocked due to spam content. You may need to update you email settings to receive them.

      Reply

  27. Just made this beautiful jam for a birthday gift (and to try ourselves). Could you please send the labels? Thank you! Also - just found your site while looking for fig jam recipes and I'm so excited to explore more and try other recipes. Beautiful website!

    Reply

  28. Love the combination of pear and caramel! I'm going to try this recipe soon. Can I have these beautiful labels?

    Reply

  31. Please send me your printable labels for Homemade Fig Jam. My husband's son LOVES fig jam, so I'll make him some for his March birthday (same day as mine!).
    Do you think I should stick to dried figs, or might the fresh ones I kept in my freezer also work?
    You are a treasure trove of God's blessings: great recipes, shared scriptures, and welcome sings of praise! Happy New Year!

    Reply

    1. Thanks so much for your kind words, Nancy!
      Regarding your question, I think fresh, frozen figs will work, you will just need to increase the cooking time as the fresh one have more moisture to cook off.

      Reply

  33. This is AMAZING!!! Yes please send label pdf. I also have Costco figs always on hand, too. I am growing a Chicago fig tree in a pot. The figs are small but delicious. Love fig jams and yours with pears...yum-o

    Reply

  37. What sophisticated labels! These jars look like they came right off the shelves of a luxury boutique. I love anything caramelized and figs too, so this jam will be perfection. Nice to do the caramel in the micro! Please send the label PDF. Thanks.

    Reply

  39. Hello! I am looking forward to making this jam as a Christmas gift for some foodie friends. I think they will love it! Can you please send me the file for the labels? Thank you!

    Reply

  40. I have been canning jam now for about 5 years and would love to try the Caramelized Fig Jam with honey and pears. I would love to have the labels to go with it. Thank you
    Linda

    Reply

  41. Thanks for the recipe. I like that it’s made with dried figs, since fresh figs are not readily available.
    It would be nice to include instructions. for stov top caramelization since not everyone has a microwave - me, including
    I would also like a copy of your PDF.

    Reply

    1. Hi Katie, happy to send the labels! I'm sorry but don't have stovetop instructions for the caramelization at this time. I would have to do further testing.

      Reply

  42. Requesting the labels please. This sounds wonderful ( as do all of your recipes which I use). My 97 year old mom (who still lives alone) gives me a box of Harry and David pears each year and it would be nice to giver her a jar of the jam. Thanks. cheryl

    Reply

  43. Chris do you think that I could use apples instead of the pears? I got a little carried away at the apple orchard this year and have
    made all of the applesauce and apple crisp that I care to make.

    Reply

  46. I would love to have a pdf of these labels. Thanks so much. One question: if giving this as gifts, does the canning method need to be used?

    Reply

  47. Please send the labels for this jam! Thank you so much! What a terrific Thanksgiving gift! I thought I had already requested the labels, but it looks like I did not as I do not have them. Thank you again.

    Reply

  57. I have made and enjoyed many of your jams and am eager to try this one too! Kindly send the pdf for the labels please.

    Reply

  60. Hi,
    The recipe looks great. Just one question. Is there a substitute for the corn syrup that you recommend ?
    Thank you,
    Marjorie

    Reply

    1. Hi Marjorie, the corn syrup is used to prevent the sugar from crystalizing when making the caramel. You could omit it but I can't guarantee that the sugar/water mixture won't seize up. This is not the high fructose corn syrup that is controversial, healthwise. I use Karo brand - "Neither Karo® Light Corn Syrup or Karo® Dark Corn Syrup contain high fructose corn syrup. Other brands of corn syrup can contain high fructose corn syrup. To know for sure, look at the product’s ingredient list. Karo® also makes it easy to see by calling out “0 grams High Fructose Corn Syrup” on the front of the label."

      Reply

  62. Chris, Thankyou so much for posting this recipe! I love fig jam, but it has never occurred to me to make my own! I have bought that same bag of figs from Costco before too. I use fig jam on a panini with prosciutto on it. ! It is so good having the sweet with the salty!

    Reply

  64. What a lovely flavor combination of caramel, honey and pears with the figs. .I would love for you to sent me the label pdf. Thanks. I'll make for holiday hostess gifts.

    Reply

  68. The fig jam looks so versatile and delicious. Please send me the labels I can use for gifting! Thank you

    Reply

  70. Thanks so much for sharing your wonderful recipes. Would love to have the labels for this fig jam. Thank you!

    Reply

  72. Chris,
    What a fun, easy and beautiful gift. Can’t wait to make this and share with others. Would love to have the labels!
    Thanks,
    Gayle

    Reply

  73. the picture of the finished product is lovely. Not too hard to make, I will give it a try.. Labels would be great to have. A source for the jars would be much appreciated. Thank you, make two of your recipes yesterday with friends.
    Best always,
    Sandra

    Reply

    1. Hi Sandra, sending the labels now. A link for the jars will be in the email!
      I loved that you made our recipes - cooking with friends is so much fun!

      Reply

  75. My grandfather had several different kinds of fig trees and he always made fig preserves. What I remember and LOVED about his preserves is that they were sweet and very lemony. I'm sure he added lemon juice in the cooking process, but you could also see paper thin slices of lemon rounds in the jars of preserves. It seems like all the fig preserves I find in the stores these days have tons of cloves in them and, obviously, they're just not the same. I miss his preserves, but more than that I really miss him.

    Reply

  77. The labels look fabulous, please send me the link.. Thank you again for all your generosity in sharing your recipes..

    Reply

  81. I was hoping you were selling the jars of Fig Jam! The recipe sounds yummy! I love reading your recipes, but no longer do much cooking or entertaining. Thank you for your lovely emails.. very classy!

    Reply