In this article, gel strength and sensory attributes of jams and preserves made from figs at different stages of ripeness were investigated. Special emphasis was put on investigating the relationship of these attributes and pectin composition during ripening. Jams were produced with the addition of sugars and commercial pectin. In the production of preserves, no additional sugars or commercial pectin were used. Basic physicochemical properties (total solids, sugars, pH, total acidity) of figs were determined at all stages of ripeness. Total solids, sugars, and pH value increased in figs during ripening. To better understand the role of fig pectin in gel formation, the amount of 3 pectin fractions, soluble in water (PFW), soluble in oxalate (PFO), and soluble in alkali (PFA), as well as their gel-forming abilities were determined. The most abundant pectin fraction in figs was found to be PFO. Its amount was not influenced by the stage of ripeness. The amount of PFW and PFA decreased with increased ripeness of the fruit. Strength of gels formed with PFW and PFA isolated at different stages of ripeness followed the same trend. Gels made with PFO were remarkably softer in comparison with other gels. While strength of jams was not influenced by the ripeness of fig fruits, the strength of preserves decreased with increased ripeness of the fruit. The stage of ripeness did not have a significant influence on sensory attributes of jams or preserves. However, the type of product had a significant influence on taste, firmness, and color. Jams scored higher than preserves when these 3 attributes were evaluated.