By Mandy Froelich / Life in Bloom

Hey, beautiful!

I’m sending so much love out to you with the special intention that today, of all days, you feel:

  • warm
  • loved
  • supported
  • inspired
  • nourished
  • and giddy for the future

It’s an interesting time in all of our lives. So much is releasing, it feels like the floor is disappearing from under us, and in the midst of a seeming void, connection to a Higher plane of existing is being realized. I have no doubt that we will witness some exciting and bewildering events over the next 20-30 years!

Anyhoo – enough existentialism. Today, I simply want to share a delicious and healthier fig jam that can be used in a variety of ways. Perhaps you…

  • slather it on toast
  • make homemade Fig Newtons
  • Serve it with vegan cheese and crostini
  • drizzle it over a raw vegan cheesecake

There are so many options! The only thing to do is to make it, and enjoy the simple recipe.


The key to making a figgy jam that spreads and holds like a pectin-based preserve or jam is to use those chia seeds.

Chia seeds when placed in liquid form a gel-like consistency, helping the fig spread like a traditional store-bought jam or jelly.


Healthier Fig Jam [GF, Vegan]

A healthier fig jam to spread on bagels, toast, and more. 

  • Author: Mandy
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 15 Servings 1x
  • Category: Spreads
  • Cuisine: Healthy
  • Diet: Vegan



8 medium figs 12 ounces, halved
1 cup + 1/2 cup 100% pure apple juice divided
2 tbsp coconut sugar sugar
3 tablespoons chia seeds


  • In a medium saucepan, bring 1 cup apple juice to a boil and add in fresh figs.
  • Boil for 15 minutes, covered.
  • Remove from heat and let sit 5 minutes.
  • Using your immersion blender, puree figs, using caution not to splatter the hot liquid onto your skin.
  • Pour pureed figs into a medium bowl or large mason jar with a lid. Add in the 1/2 cup apple juice, chia seeds, and sugar. Stir together with a spatula or shake the mason jar vigorously with a lid. Refrigerate for a minimum of 4 hours.
  • Store jam in the refrigerator and use it within 10 days for best quality.
  • Freeze extra jam for up to one month. Use defrosted jam within 7 days for best quality.


To Prepare In the Instant Pot:

Add figs and apple juice to the metal inner pot of the Instant Pot. Select pressure cook, set timer to 3 minutes, and secure lid and sealing valve. Let naturally release for 5 minutes, then use quick release. Continue with steps above to blend the figs and adding the remaining ingredients.

To Can:

Follow proper canning procedures, including sterilizing glass jars and sealing the jars. Use within 3 months of canning, and within 14 days of opening. 

Keywords: healthy fig jam, how to make fig jam, healthier fig jam,

Did you make this recipe?

Tag @lifeinbloom7 on Instagram and hashtag it #LifeinBloomNutrition!

If you enjoy this recipe, please leave a comment below. I’d love to hear your thoughts!

Mandy xo