Recipes » Gifts from the Kitchen » Jams, Jellies, and Chutneys

Easy Balsamic Fig Jam (from dried figs)

By Chris Scheuer | Updated on April 9, 2025
5 from 94 votes
If you can cut up some dried figs and add sugar, balsamic vinegar, water and lemon juice then bring it all to a boil, you can make this delicious balsamic fig jam! That's all there is to it! And check out the post (above) for a zillion ways to use it!
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If you can cut up some dried figs and add sugar, balsamic vinegar, water and lemon juice then bring it all to a boil, you can make this delicious balsamic fig jam! That's all there is to it! And check out the post (below) for a zillion ways to use it!

Want holiday entertaining to be a breeze this year? We're sharing the perfect way to get that started. Make a batch of this easy (super easy) Balsamic Fig Jam and you'll have the appetizer course all wrapped up before the season even gets close! You can freeze it now for easy entertaining later. You'll also find lots of other ways to use it for entertaining, as well as for everyday cooking.

Photo of a jar of Easy Balsamic Fig Jam and a cracker with cheese and the jam in the foreground.

Yes, you read right, this recipe uses dried figs. What's so great about that? Well, since you asked, there are several wonderful benefits to being able to use dried figs for this jam. First, you can make this jam any time of year, not just during the short and fleeting fig season (generally August through October, but I don't find them easily once September rolls around).

Another advantage is that you can keep a supply of shelf-stable, dried figs in your pantry. That means that anytime you get a fancy for fig jam, you've got everything you need to make a batch - in less right around 30 minutes!

Overhead photo of an appetizer tray featuring Easy Balsamic Fig Jam.

What's in this Balsamic Fig Jam?

Other than the dried figs, you probably have everything else you need to make this jam. Figs, sugar, balsamic vinegar and a squeeze of fresh lemon juice make up the short ingredient list. You'll also need a medium-large pot and a blender, either an immersion (aka stick blender) or a regular blender will work.

Photo of jars of Easy Balsamic Fig Jam with customized labels attached resting on a marble appetizer tray.

Can you can this jam using a hot water bath to make it shelf stable?

You definitely can, although I don't go through all that. I just keep what I want in the refrigerator (good there for up to two weeks) and pop the extra jars in the freezer for longer storage.

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 Balsamic Fig Jam. I picked up a large bag of Smyrna figs at Costco last time I was there. They were fabulous for this recipe, but I've also used Mission and Calimyrna with excellent success.

Overhead photo of a wood appetizer tray with sausages, cheeses, apples, maple mustard bacon, almonds and featuring Easy Balsamic Fig Jam.

How to use Balsamic 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 nuts like these Easy Candied Pecans or these Sweet and Spicy Roasted Almonds all 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.
  • Use it as a delicious glaze for pork and chicken.
  • Roast some veggies with olive oil and a spoonful of this balsamic fig jam... so good!
  • Make a vinaigrette with it.
  • Use it as 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 Balsamic Fig Jam.

See what I mean? You need this delicious jam in your life! If you 45 minutes to spare you can make a batch, start to finish! Your family, friends, neighbors, (and self) will be thanking you!

Closeup photo of a jar ofEasy Balsamic Fig Jam with appetizer crackers in the background.

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Café Tips for making this Balsamic Fig Jam

  • This jam has to simmer for 20-25 minutes. When jam simmers there's the tendency for little 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.
  • This jam makes a wonderful addition to a cheeseboard. Check out this post for tips and tricks on how to make a beautiful cheeseboard.
  • As mentioned above, this jam can be preserved in a hot water bath to make it shelf-stable. This is a great post on canning with a hot water bath.
  • Jars of this Balsamic 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. If you decide to use the water bath method (below in Tips) it will be shelf-stable.

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Two photos of jars of Easy Balsamic Fig Jam with turquoise custom labels attached.

P.S. See the cheeseboard above in the post? There's a little white bowl that is filled with Maple Mustard Candied Bacon. Stay tuned for this recipe - oh my, it's AMAZING!

Closeup photo of a small bowl of Maple Mustard Candied Bacon on a cheese board.

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Overhead picture of balsamic fig jam on a wooden cutting board with cheese and crackers

Easy Balsamic Fig Jam

Chris Scheuer
If you can cut up some dried figs and add sugar, balsamic vinegar, water and lemon juice then bring it all to a boil, you can make this delicious balsamic fig jam! That's all there is to it! And check out the post (above) for a zillion ways to use it!
5 from 94 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 48 1 tablespoon servings
Calories 43.63
PRINT PIN COMMENTS

Ingredients
 
 

  • 12 ounces dried figs, stems removed
  • 1 ½ cups granulated sugar
  • 6 tablespoons balsamic vinegar
  • 2 cups water
  • 1 ½ teaspoons fresh lemon juice

Instructions
 

  1. Chop each fig into 4-6 pieces. Wash enough jars (to hold 24-ounces of jam) in hot soapy water and rinse well. Set aside.
  2. Combine figs, sugar, water, balsamic vinegar and lemon juice in a medium-large saucepan over medium heat.
  3. Bring to a boil then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
  4. Pulse/blend the jam with an immersion (or regular) blender until large pieces are gone but the jam still has a bit of texture. (Use the pulse setting if using a regular blender.)
  5. Cook for another 5-10 minutes until the jam is thickened to the desired state. (It will get a bit thicker as it cools).
  6. Taste the jam. If you would like it a bit tangier, add an extra tablespoon or two of balsamic vinegar.
  7. Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
  8. If you end up cooking the jam too long and it's too thick, it's super easy to remedy. Just add water, a few tablespoons at a time, stirring well after each addition, until it's the desired consistency.

Notes

See Café Tips above in the post for further instructions and more detailed tips.
This recipe yields 24 ounces or 4 6-ounce jars of jam.

Nutrition

Calories: 43.63kcalCarbohydrates: 11.13gProtein: 0.24gFat: 0.07gSaturated Fat: 0.01gSodium: 1.75mgPotassium: 50.43mgFiber: 0.69gSugar: 9.94gVitamin C: 0.15mgCalcium: 12.33mgIron: 0.16mg
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Course: Jams & Jellies
Cuisine: American

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960 Comments

  1. My sister and I love fig jam. Unfortunately, it’s hard to find and usually expensive. I decided to make your Easy Balsamic Fig Jam yesterday to give to my sister for her birthday. This morning I put some on my English muffin. It is delicious not to mention that it was extremely easy to make. Thank you for such a great recipe.

    Reply

    1. Thanks for the excellent review, Debby! What a sweet (literally!) and meaningful gift for your sister - something both personal and homemade! We hope she loves it, and we so appreciate you taking the time to let us know how much you enjoyed this recipe!

      Reply

  2. Is the nutrition that you have listed for the whole recipe or is it per serving?
    Thank you for your delicious recipes. We enjoy them so much.

    Reply

    1. Hi Christine, Thanks for your kind comments! The nutrition info is calculated per 1-tablespoon serving. Hope you enjoy the jam!

      Reply

  5. I received this jam as a gift and loved it so much I'm making it to give to family and friends. I would love you to send me the labels please!

    Reply

    1. Hi Amy, Thank you for the kind review! The labels are on the way to your inbox. Hope you, your family, and your friends enjoy the jam!

      Reply

  6. I made this fig Jam several months ago it it was literally inhaled at our table ... It disappeared so quickly!! I'd like to make a few jars to give away during the holiday season and I'd love to have both sized labels if I may.

    I want to say a special thank you for the joy your recipes being to me, the beautiful way you end your posts, sharing the spiritual words andusic you enjoy. I send you and your family blessings this Christmas season and through the coming year.

    Reply

    1. Yay! So happy you enjoyed this recipe, Veronica! We'll be happy to send the labels.
      And thanks for your kind and encouraging words 💕 Merry Christmas to you!

      Reply

  7. Hello! Would it be OK to "can" these using the hot water method so it's safe for the pantry. Or is that not recommended?

    Reply

  10. This is an excellent recipe. I served it as an appetizer. Spread Boursin on a plate, then a layer of fig jam, drizzle with hot honey and top with nuts. I used toasted pecans.

    Reply

  11. Hi question! I’ve made this several times for myself and friends. It’s been loved and devoured every time! I just made a large batch to give away during the holiday season and it says you can refrigerate for 2 weeks or freeze for 2-3 months. Shouldn’t this jam be able to stay in the fridge to be consumed just fine for quite some time in the fridge? I only ask because I intended on giving it away throughout the holiday season over the next month and half. Thank you for your help!

    Reply

    1. Hi Qunoot, we say that to be on the safe side! It lasts for quite a while in the freezer so that may be the best way for you to keep it on hand.

      Reply

  13. Very easy and tasty, I only had balsamic glaze on hand so it is probably a little sweeter than it is supposed to be, but I really like it and would make it again. I only got 20 oz. instead of 24.

    Reply

    1. Hi Susan, I did send the labels on 9/22. Maybe check your spam folder? I'm sending them again now.

      Reply

  16. I think I already requested labels for the fig jam. Looks like your “jammed” with requests.I gave away 5 of my six jars. Everybody loves it especially on a toasted baguette slice with a smear of goat cheese or Brie. I’ll be making more when labels arrive……no rush. Worth waiting for!
    SB

    Reply

  20. Fantastic Fall project for me. Will make it today as I was able to find dried figs yesterday at Trader Joe’s. Also I can’t wait for the Maple mustard glazed bacon for the charcuterie board.
    Please send fig jam labels?
    SB

    Reply

  23. Cafe sucre Farine is such a great web site! I am always excited to see a new post in my mailbox…..
    Please send both labels, I love figs!
    Susan

    Reply

    2. Oh be still my heart. Oh lovely is this!! And Maple Mustard Candied Bacon? Mic drop!
      Would love to have the labels. Thanks so much!!

      Reply

  24. I am about to make your balsamic fig jam but would love to have your labels please which will give the jars a touch of class!! Many thanks!

    Reply

  25. I would love the small balsamic fig jam labels, please. I have a fruit-bearing fig tree; any suggestion on how to tweak your recipe?

    Reply

    1. Hi Bobbi, we are happy to send the labels. We've only made this with dried figs but other readers said they've used fresh figs with good results. You'll need less water and to cook them for longer.

      Reply

  26. I have two questions: How would you make this with fresh/frozen whole figs? I am not seeing the recipe for the maple bacon bits, could you give me a link?

    Reply

  27. This sounds so good! I just received my dried figs I found on Amazon. I didn't realize how hard it would be to find dried figs. I couldn't find them in any of my local stores or Costco. I can't wait to make some for my friends. Please send the labels. Thank you.

    Reply

  33. Love the sweet/tart combo of this jam! I made it with fresh figs since I am blessed to have neighbors on both sides with fig trees and no desire to make anything with them. I used about 3x the amount of figs and didn't add any water since there is plenty in them. I also cut back on the sugar to only 1 cup and it still tastes great! Please send both labels so I can give back to my neighbors. 🙂

    Reply

  41. Super yummy jam. The balsamic makes it. Can't wait to make again. Would be nice to add water bath instructions.

    Would love the template

    Reply

    1. Thanks, Louise! Just sent the labels your way. There's a link for canning instructions under "Café Tips".

      Reply

  42. This is exactly what I'm looking for, and I love the labels. May I get the template for both sizes? I'll be making this and then back to leave what I expect will be a five star rating; this sounds great!

    Reply

  45. I have made this a couple of times, for gifts and parties and it’s such a big hit. I replaced the balsamic with honey, for more versatile taste with the kids. I pair with baked bri with or without crescent roll.‘I’ve easily made double batches as well and have been asked to share this with many friends. It’s now my go to!

    Reply

  47. This is an awesome recipe, I need to give this as gifts to my friends and family. Will you please send me the pdf for both labels. Thank you 🙏🏼

    Reply

  48. Please send both labels.
    This is great! I bought a large bag of figs at Costco. I made about 3.5 X the recipe using the entire bag of figs and a bottle of balsamic. And a lemon. It made 1 pint and 6 1/2 pints of the jam. I am going to give it as Christmas gifts with Manchego cheese and crackers.

    Reply

  49. I've just found you, and this looks delish! Would you please forward both sets of labels at your earliest? So looking forward to making this as holiday gifts!

    Reply

  50. Have tried before and will be making for gifts this year. Is the fridge life really only 2 weeks? Would be grateful if you could forward the lables please.

    Reply

    1. Hi Nicole, that's to be on the safe side. We've kept it for longer. You can always freeze it to store it long term. Happy to send the labels your way!

      Reply

  55. I would love copies of both sizes of gift tags please! I plan to try this out and give it as gifts. What a great idea.

    Reply

  56. Making for gifts. please send printable label to fit under pint jar ring
    I could not find instructions for water bath canning

    Reply

    1. Hi Judy, this recipe was designed as a freezer jam so we do not have instructions for canning. Other readers have had success with canning. We are happy to send the labels!

      Reply

  59. I have a bag of figs and I am looking forward to making the jam. I have vacation rentals and I thought I'd put some in the frig with a little goat cheese as a welcome gift.

    Reply

    1. Hi Zooey, the labels could not be delivered. Could there be an error in your email address?

      Reply

  61. This jam looks absolutely delicious! I can't wait to try this recipe using the Rouge de Bordeaux figs that grow in our garden. Pease could you send the labels? They add the perfect finishing touch. Merci beaucoup!

    Reply

  62. I just got home from California with a bag of dried Black Mission figs and was looking for a recipe to make a fig spread as a gift for my book club (we love creative appetizers!). Your recipe is perfect! Five **** ! Please send me the 2-inch labels. Thank you!

    Reply

  63. My husband and I love fig jam with our cheese and crackers. I plan to make some soon and use for holiday gifts as well. Please send both labels. Thanks

    Reply

  64. Awesome fig jam!!! Delicious with cheese and water crackers. Thank you so much for the recipe. I would love for you to send the labels so I can distribute as gifts for the holidays.

    Reply

  68. As with all of your recipes, the Balsamic Fig Jam has been used as gifts. Please send me the 2 inch labels for the Balsamic Fig Jam. Thank you!

    Reply

  69. Chris,
    I made this jam and took it to work with my own home-made sourdough rosemary olive bread. It was a fantastic hit. Everyone raved about this jam. I would love to have the labels so I can make this and give as gifts to my co-workers.

    Reply

  71. As with all of your recipes, I'm sure that this one is great. Please send me the 2 inch labels for the Balsamic Fig Jam. Thank you!

    Reply

  72. This one sounds delish also! Please send labels for gift giving in a few months. Thank you for posting these lip smacking recipes.

    Reply

      1. Please send easy Balsamic Fig Jam labels. I have made many of your wonderful jam and jelly recipes. I am sure I will enjoy this one. Thank you.

        Reply

  73. This looks wonderful! Do you know whether you could you put these in mason jars and seal for longer storage? Thank you!

    Reply

  76. I am SO excited. Just yesterday I bought a bag of figs from Costco to snack on. However I have an event on Sunday from which I'm putting together charcuterie and cheese boards and I am now going to make my own fig jam to add to it. I absolutely love figs and here in Vancouver, little tiny ones cost two dollars each in season so I don't often get to binge on them. Having fig jam on hand will be a delicious treat. May I have both sized label please as I will gift a few bottles to my friends.
    PS : I just love your recipes and I feel so blessed to be on the receiving end of your knowledge that you so willingly share.

    Reply

    1. That's great, Veronica! And thank you for the kind and encouraging comment! Sending the labels your way.

      Reply

  77. I have gathered all the ingredients and will be making this jam tomorrow ! I can hadly wait.....I would appreciate getting the printable labels as I intend to be making gifts with this wonderful receipe. Thank you.

    Reply

  78. This fig jam is the best I have ever made. Leaving my tree in California I had never thought I could reproduce a jam as amazing as this one.

    I water bathed the jam so I don't have to worry about the timing in the refrigerator. Although I do not think it will last long for I am going to eat it up quickly.

    Thank you very very much for this fabulous recipe.

    Reply

  79. In the past I had a fig tree but the new state I live it figs don't grow well. I LOVE fig jam. Thank you for the recipe. I will be making it this week. I already have th figs from Costco.
    I think it is good to do the water bath for that way you and the receivers of the gift won't have to worry about storage.
    I really like both tags. They have such different purposes. Thank you for sending them soon.

    Reply

  80. I’m so excited to try this , making it this weekend and would love to have both sizes of labels.

    Reply

    2. I made this over the weekend and it was perfect, tried it on grilled lamb chops and on herbed goat cheese and it was delish!
      I will be making it this again in the fall for gift giving.

      Reply

  81. I want to make your balsamic fig jam and give as gifts. Could you please send me your free printable labels; I greatly appreciate it. I am new to your site and have created a folder on my iPad dedicate just to your website and the delicious-looking recipes I can’t wait to make!!
    Many thanks!

    Reply

  83. I'll be picking up figs at Costco to make all of these fig jams! Please send labels for the Balsamic Fig Jam! Thanks

    Reply

  84. I’m so excited bought figs at Costco and looking for a recipe to use. I’m o excited o try this. Having a picnic for the eclipse with wine and cheese board. I would love to have the labels for this fig jam, both sets. Thank you am also going to try the bacon.

    Reply

  85. This my second time making this delicious recipe. I love it on Greek yogurt with walnuts
    Please send the labels as I wish to give it as a gift to a dear friend.
    Thank you!

    Reply

  86. I just made 16 jars of this to give as Easter presents. It is delicious! I would love the labels. Thank you!

    Reply

  88. Can’t wait to try. I have an abundance of figs on my tree at the moment, what measurements would I use for fresh figs please?
    Thanks!

    Reply

    1. Hi Adelle, I haven't tried this recipe with fresh figs so I can't give you advice on that. I would, of course, use a lot more and cook it down until it's almost the consistency you would like. (It gets a little thicker as it cools.)

      Reply

  89. Hi Lindsay... am picking up figs at Costco to make this wonderful recipe for gifts. Please send both sets of labels. Thank you!! -- Aprile

    Reply

  90. I've spent some time looking for just the right recipe This Balsamic Fig Jam recipe sounds really good. Have got everything ready to start now. My neighbors will be happy to have this surprise gift. I'm going to use the 4 oz jars that I have on hand. May I have both size labels, please.
    Thanks, Joni

    Reply

  91. Tried this recipe yesterday. It was a big success! So delicious! Glad that I can make it with dried figs. Please send me both sizes of labels! Thank you so much!

    Reply

      1. Hi Chris,
        I never received your free labels even though you said you sent them. Can you please send them again?
        Stella

        Reply

  92. Happy holidays!
    May I please have both label styles sent to me. I just purchased the figs at Costco and plan to make the fig jam this morning. Also, is there a link for the maple bacon pieces? I will come back to this sight and review how much I suspect our Christmas Eve guest will be loving the dishes. Also, wondering if I could substitute salmon instead of bacon…. Maybe I will try both!
    Thank you!

    Reply

  93. I'm so excited to find a fig jam recipe to be made with dried figs. I'm making these today for Christmas gift baskets. Please share the labels. You're the best! Thank you.

    Reply

  98. Another winner! Made this and canned it. Going to make gift baskets for neighbors. Please send the smaller label.
    Thank you!

    Reply

  101. Please send me the printable label directions. I have made this recipe several times and would love to give it for gifts at Christmas. It is very delicious
    Cindie

    Reply

  103. Thank you Chris!
    Would love both sets of labels! I’m planning on making this today as my old workmates (I’m old too - lol) are getting together after a long time of putting it off. I know they will enjoy it! Love your recipes!
    Marg

    Reply

  104. This jam is delicious!! Will be making another batch today for gift giving. It is easy to make & your tips are helpful.
    Love the labels:) Please send both. THANK YOU!!!

    Reply

  106. Just an fyi there are 200g (50 tsp) of sugar in a cup, this recipe calls for a monumental 1.5 c of sugar, (not incl the sugar in the figs). There's a massive obesity problem In America largely fueled by careless recipes like this

    I made this using the suggested 12 oz of figs, only 3/4 c of sugar, 5 T of balsamic, the suggested amount of lemon, and 1.5c of water.

    After simmering for 10 mins, I was able to blend with immersion to perfect texture. I was able to eliminate the last step of 5-10 mins additional stove top time.
    I found it to still be on the sweet side. The recommended recipe would have been unpalatable for non McDonald's addicts.

    Next time I would reduce sugar to 5/8 c, reduce balsamic to 4 T, and add some lemon zest for complexity.

    Ok recipe, but could easily be improved, even by a novice like myself.

    Reply

    1. Hi Miguel, thanks for sharing your thoughts.
      Everyone has their own taste when it comes to sweetness and jam is definitely a sweet treat. The good thing is you only need a little spoonful so it's okay to indulge on occasion.
      In reality this jam, with 1.5 cups of sugar is quite low compared to many jam recipes that call for 5-6 cups of sugar.
      I'm happy you were able to adjust the recipe to your own taste, that is definitely the prerogative of each cook.
      Just an fyi, if you read the reviews, however, the're all very positive and no one else has thought the jam to be too sweet.

      Reply

  107. I am thrilled to found your easy balsamic fig jam recipe, and plan on making for the perfect neighbor Christmas gifts! I have not made yet, but have printed the recipe and ordered the figs. Many thanks for the recipe and all the handy tips, and I would love some labels if possible.
    My thanks again,
    Bonnie

    Reply

  110. This is truly ridiculously easy….and delicious! I did add a bit more balsamic and had to do a lot of”tasting” because it is so good,
    May I please have the labels? It is too good not to share!

    Reply

  112. I would like to try this recipe. Could you send me labels for smaller 4oz jar? Also can I use frozen foods? Wee have a good tree and I have frozen so many foods lol

    Reply

    1. Hi Dana, we'll be happy to send the labels. I have only made this jam with dried figs so I can't say how frozen figs will work. You will definitely have to cook the jam longer as the dried figs are very concentrated and the frozen figs will be quite watery.

      Reply

  114. Could I have the labels please? Making jam now.I've already made the orange fig and the sweet and spicy fig.
    Thank you,
    Terri

    Reply

  117. I will be using your wonderful Balsamic Fig Jam recipe again today to make this lovely jam.
    Please send me the pretty Free Printable Labels.
    Thank you for all you do!!

    Reply

  118. Hello,

    So glad I ran across this delicious recipe. Made it today and couldn’t find enough reasons not to keep trying it. The flavour and the tastiness are superb. Will certainly make it again😋

    Please send me both labels for my jam and presents.

    Best regards

    Jo

    Reply

  119. This jam is fabulous! The tartness of the balsamic vinegar balances the sugar and it’s so easy. I made it with fresh figs and in addition to a few of your suggestions, I tried it with oatmeal in the morning, and tonight instead of mayo on a BLT….delish! This will definitely be my neighbor gift this year, paired with your rolls or some homemade bread. Please send the 2” labels. TY!

    Reply

  128. Hi Chris & co.! Go figure. I actually have everything on hand to make this, but my knee & I are still in bed. 😪
    I'd love the pdf for the labels, please, and thanks for all y'all do!

    Reply

    1. I hate that your knee has given you so much troulble. Hoping for a speedy recovery! Sending the labels your way!

      Reply

  129. Hi Chris!

    As always, thanks SO much for sharing your expertise and wonderful recipes! This particular fig jam is going to be a Christmas gift for a couple of friends...so may I have the label for it? I'd appreciate all the hard work you put in...for our enjoyment.

    Reply

  130. Please send the labels for the balsamic fig jam. I loved your balsamic cherry jam and gave jars to friends and neighbors, who also enjoyed it thoroughly!

    Reply

  131. Please send the labels for the Sweet and Spicy Fig Spread, the Ridiculously Easy Orange Fig Jam, and the Easy Balsamic Fig Jam. Can't wait to try all three! My friends will love their gifts this Christmas!!

    Reply

    1. Hi Patty,
      We're happy to send them but we just ask that you request them on each individual post. That's how we stay organized as we send out so many labels.

      Reply

  134. I MUST try this recipe as I LOVE figs. I recently made a fig vino cotto from dried figs which is delicious & the bonus is being left with the juicy, macerated figs which simmered in a merlot-based mixture for hours.
    Please, may I have both sets of your printable labels as I love giving homemade food as gifts to my friends.
    Cheers from Australia
    Kim
    — The meaning of life is to find your gift. The purpose of life is to give it away.

    Reply

  135. Awesome recipe. I had already rehydrated some dried figs before I saw the recipe. Used them anyway and the liquor instead of water. It looks great and I'll try it as soon as it cools! Please send both labels, thank you

    Reply

  136. This sounds like a lovely addition to my Christmas gift boxes. I'd love to receive the labels, please.

    Reply

  138. I have very small chopped figs in the freezer. I haven't made jams in a few years but I think that I will try this recipe today! The recipe reads well. I will use the water bath to keep them safe. Please send me the printable labels for larger jars. Thank you so much!
    I will add a star rating when I'm done with the jams.

    Reply

  140. Hi Chris, I love this idea of using dried figs - I try and make seasonal/fresh fig jam - but this is a great way to have a ready supply. I'd love the template please. thanks Patsy

    Reply

    1. Hi Nicole, this recipe was created for dried figs. I'm sure you could adapt it to fresh figs but the proportions and cooking time would be different and I haven't tested this recipe with fresh figs so I can't advise you. To ensure success, it might be better to go with a recipe that has been designed for fresh figs.

      Reply

  143. Made this today, doubled it because I had three 16 Oz bags of dried figs. Don’t ask!🤷🏻‍♀️ It came out great. I added more balsamic and a bit of salt, but that’s it. They’re in the freezer now.

    Reply

  146. Definitely Cut the figs in qtrs. Ur cooking time is way off . U’ll end up with at the hard crack stage@nd hav to toss everyThing. No need to bring it to a bowl. I ‘d say low simmer for 7 minutes. And do not try this with an immersion blender the figs do not emulse. Strain syrup off figs. Put figs in food processor adding a little syrup @ a time till combined. Put back in pan and cook on low for few more minutes til heated throu

    Reply

    1. Thanks for sharing your tips, JJ. It's always nice to hear how other cooks go about things.
      As you can read from the reviews though, so many readers have had great success with the recipe as it is written.

      Reply

    2. I made this pretty much by the instructions in the post, although scaled down to 1/3, and 1/2 tsp Kosher salt added. Other than those small changes, I followed the cooking instructions as written, and I used an immersion blender, which worked perfectly. If you, somehow, cooked yours to hard crack, then you absolutely weren't following the cooking instructions properly, and likely boiled it for too long, and didn't drop the temperature to a rolling simmer.

      Reply

  149. No pectin needed in this jam? If I boil the finished jars will they last longer? Can I please get your cute labels? 🙂

    Reply

    1. Hi Nicole, no pectin in this jam. I have not canned this but others have reported success. We are happy to send the labels.

      Reply

  150. Please email me a template for your small and large labels for Fig Jam. Plan on making this as stocking stuffers for family members

    Reply

  152. Hi there!

    I just made this and it’s delicious! I added a bit more balsamic yo give it more tang like you noted and it is perfect. I did end up quadrupling the recipe to make a large enough batch to put in my homemade gift baskets this Christmas and it’s not as thick as I’d like it to be. Do you have any suggestions?

    Reply

  154. Hello-

    Approximately how many oz does one batch make? Sounds delicious, I just want to figure out how much to make for gifts.

    Thanks!

    Reply

  155. I found this recipe through a google search - looks delicious, and now I'm planning to make some for Christmas gifts. I would love to adorn the canned jam with your labels.

    Thank you!
    Susan

    Reply

  157. Thank you for this recipe and for sharing your free printable labels. Please send me the labels. Thank you. I'm anxious to make some as gifts.

    Reply

    2. I substituted a cup of brandy for a cup of water and more balsamic to make it extra tangy! Delicious! If you use the dried figs dusted in flour you can either wash it off or add extra water because it thickens the jam.

      Reply

  161. Hi. I am so excited to be adding this fig jam to my Christmas gift bags this year! Could you please send me both sizes of the templates, please? Thank you,!

    Reply

  162. This looks amazing - thank you! I plan to make and use for gifts - would you please send the template for the smaller labels? So pretty - thanks so much!

    Reply

  164. Hi Chris! I've made this fabulous recipe three times now using dried Smyrna figs. I double the recipe and cook in a large Dutch oven with great results. I store the jam in jars in the freezer. I'm going to make another double batch for holiday gift giving. Would you please send me both labels? They will make the presentation extra special. Thank you!

    Reply

  165. Please don't wash your open figs with soap! you can cause you, your family, and friends food poisoning from the soap. Especially commercial brands.

    Reply

  166. Looking for something to do with figs I have. This sounds great and I can give it as gifts. Please send me the printable labels both sizes. Thanks

    Reply

  167. Just made this, so delicious! I am part of a monthly exchange and decided to make this for my November item. Please send me the label pdf

    Reply

  168. I have a surplus of dried figs and was searching for what to do with them. I was thrilled to come across the fig jam recipe and will get to it this weekend. I will be gifting it for holidays as well as keeping a supply in my freezer. Please send the printable labels in BOTH sizes. Is the larger one a sticky label that fits on the top or is it also cardboard? I am looking forward to this becoming a staple and will follow up with a review once I make the jam. Thank you
    Susan

    Reply

  169. I have a bag of dried figs and was wondering what to do with them when I came across your recipe I am looking forward to making it,Thankyou. Please can I have both of the printable labels.Thankyou again.

    Reply

  171. I used your recipe for Christmas gifts last year and the jam was so good, I have had "hints" that my friends are hoping they get the jam again for this year! Easy to make as the directions are not complicated!

    I, too, would love to have each set of labels to attach to the jars of jam!

    Thank you!

    Reply

  172. I accidently purchased the Spyrna figs thinking they were something else. When looking for something to do with them I stumbled on your fig jam recipe and decided to try it. It was so easy and so good. Thanks for the suggestions on a cheese board, can't wait to put ideas to use.
    This is going to solve some Christmas gift dilemmas.
    I would like to request free printables in both sizes.

    Reply

    2. Can’t wait to try this! Do you know if I could use coconut sugar in place of the white sugar? I have family on the paleo diet. Could you also please send both the printables my way? Thanks so much!

      Reply

      1. Hi Shanna, I haven't tested this with coconut sugar, so I can't say for sure. We will send the labels your way.

        Reply

  173. I love this recipe, the balsamic vinegar is a perfect addition to the figs. Please send the printable label template. I have so many other goodies on this site to try. Thanks so much!

    Reply

  174. I love your fig jam recipe! This will be my 2nd year using it to make Christmas gifts! Everyone compliments the taste!
    I would love to have the labels! What a nice touch to the finished product. Thank you for your recipe.

    Bonnie McDaniel

    Reply

  175. Thanks for the recipe - I needed something “more” than what was in the pectin box. I’d love a copy of the pdf for labels please.

    Reply

  176. Just made half a batch, Its awesome. 1 half pint I canned the other one I left open as I will be using it on the Caramelized Shallot and bacon goat cheese Pizza tonight. I would love the labels!
    Thanks

    Reply

  177. I'm so excited to try this! I've discovered I love figs, but fresh figs in northern Alberta are not readily available and are extraordinarily pricey when they are. I'd love to receive your labels, please!

    Reply

  178. My niece just gifted me with 20 0z of Turkish figs (instead of the fresh I was looking for )
    so, I am delighted to have found this recipe! Will be canning this tomorrow. How long to water bath? Also, I would love the template for the smaller tags that hang in the front.
    Thank you !

    Reply

    1. Hi Jackie, I have not canned this recipe so I cannot give you advice on that. We are happy to send the labels your way!

      Reply

  179. My first attempt with anything fig and it is GREAT especially with cheese and prosciutto! I used lemon balsamic and it is very tasty.
    I live in northern Ontario in Canada and local figs are definitely not a thing here and imported fresh figs are pricey. So I love that it uses the dried variety!
    Fig jam is just that little bit out of the ordinary for gifts. I hope I can still get both types of label, they will add a special touch.

    Reply

  182. Thought I should mention that I did not add any sugar, just a tablespoon of local honey. The fig jam is still delicious. Thank you

    Reply

  184. I get help from a food bank and they have been giving me dried figs. I know that make good fig cookies but I’m going to try your recipe for jam! I can’t wait and will let you know how they turn out. May I have some of the labels on the left side of screen that goes on front of jars. Thank you so much. Send results soon!

    Reply

  185. This is a delicious recipe, thank you so much for sharing.
    I would also like you to send me both types of labels pls. Thank you.

    Reply

  186. Chris, I have made this recipe twice now and it has gotten rave reviews. I gave it out last Christmas and just made another batch because you can always find dried figs! It came out perfectly each time. Quite the crowd pleaser! And I love that you don't need pectin.
    I would like to have both types of labels please!

    Reply

  188. Fabulous jam recipe!! Thanks so much for the recipe. Would love the file for the labels.
    Thank you!!

    Reply

  189. So excited to make this! My daughter just gifted me with a bag of dried figs! Please send me the pdf of both tags ( it's a huge bag!)

    Thank you!

    Reply

  190. Thank you for sharing this recipe. I just made my first batch and they taste great. I’ll be making my own fig jam from now. 😊

    Reply

  191. Just made my first batch, with chopped figs from Nuts dot Com. I used Blueberry Balsamic Vinegar, and it tastes out of this world delicious!

    Thank you for another winning recipe, Chris!!

    Reply

  192. Thank you so much for this great recipe. I just finished making it and it tastes so-o-o-o good. I happened to have some Fig Balsamic vinegar so I used half regular balsamic and half fig balsamic. Next time I will experiment with adding a bit more balsamic. Have you tried it with chopped jalapeno in it?
    Love the suggestions and photo of a charcuterie board and that Maple Mustard candied Bacon looks so tasty. Can't wait to serve this yummy jam to our family this weekend.
    I would love to have a pdf of the labels as shown in the above article as I now know what my friends and neighbors will be getting for Christmas this year.
    Many thanks- Jan K Round Rock TX

    Reply

  194. My neighbor loved his jar of the jam. I knew he loved figs as we do - I've shown him our baby fig trees. I want to make more. I have a question - when I first made the jam I cut back a little on the amount of balsamic vinegar as it was a little too strong for my taste. I added a bit more sugar. It is close to setting, but still yummy. Any ideas on what I can do to cut back on the amount of balsamic vinegar so I can get the jam to set ? thanks so much

    Reply

    1. Hi Jane, you should be able to make this recipe without the vinegar, you would just need to cook it a little longer

      Reply

  195. loved this jam...would love labels...i am obsessed with jam making....just finished carrot cake jam...oh my!!!

    Reply

  196. I made the Balsamic Fig jam today - what a treat and so easy. It is delicious and I'm sharing some with a neighbor. Thanks for sharing.

    Please send me the lovely labels! thank you

    Reply

  197. I cannot wait to make the spicey fig jam!! Actually, all of them! They all sound delish!!
    May I have the label PDF?
    I so love your recipes!
    Mary

    Reply

    1. Hi Devri, I haven't tried this with honey, so I can't say for sure. I do think that you'd probably have to cook it longer because of the extra liquid but I would have to do more testing to say for sure.

      Reply

  203. Thankyou for this easy and delicious recipe. It was a great success on my Xmas day cheese and cold meats board. Im very impressed with all your easy to follow and exciting recipes. Thankyou andAwguri from Suzanne,
    Malta

    Reply

  205. Love this recipe. I needed something for the bag of figs! I am going to try spreading it on a tart base and then layer pears. I would love to have each of the pdf's you designed.

    Reply

  207. Hello! I’m excited to make this but I purchased fresh figs, for the first time in my life! I was excited to find a recipe to use and this one looks so good but I wasn’t Sure if the fresh figs would work and how would I do it? Thank you!

    Reply

    1. Hi Ginny, I haven't tried this recipe with fresh figs so I would need to do some testing to give you good advice. Some of our readers though have reported making the jam with fresh figs.

      Reply

  210. You’ve solved my dilemma re my huge bag of figs….love Weck jars…and your labels! Please forward….and may you have joyful holidays!

    Reply

  211. Love this Fig balsamic jam!
    Where can I find the recipe for the lovely seed bread on your cheese board photo please?
    Also, I would really like the PDF for the labels to finish my jars.
    Thank you for the advice about the Weck jars, I ordered 24 , they are so sweet.
    I am really enjoying cafesucrefarine...
    Joyeux Noël
    Helen
    Chamonix France

    Reply

  212. I made the jam and it was perfect. Please send me the 2 inch labels. I live in Australia (born in Indiana) so I always am converting recipes between ounces and metric. I am about to make more, doubling the recipe to give as gifts.

    Reply

  219. Please can you send me both of the label templates? Plan on making this weekend. Have you had anyone try it with fresh rosemary?

    Reply

      1. Thank you! For the Rosemary would you suggest adding a sprig during boiling and removing it before blending or blending some into the jam?

        Reply

        1. I haven't tried it so I can't say for sure, but I would try adding a sprig during boiling and remove it before blending. Let us know how it goes!

          Reply

    2. Am going to make this luscious-looking jam for a fig loving friend, would love label PDFs if still available! Thank you so much.

      Reply

  224. Hi Chris, I brought some dry fig’s from Europe and I will definitely will make some jam this weekend
    Can you pls send me both labels and ….
    Thank you 😊

    Reply

  225. Hi Chris. Would you please send me both labels? I am looking forward to trying this recipe very soon. Thank you so much, it sounds delicious.

    Reply

  226. Making this now. My kitchen smells wonderful. It's for Fig Jam, and Brie baked in puff pastry for Thanksgiving. I added fresh grated ginger, a couple of dried apricots.

    Reply

  227. Thank you for a delicious recipe! It turned out perfect!
    I used a high quality natural Blueberry Balsamic as that’s what I had on hand. So yummy!
    I would love some labels too please!
    Thank you!
    Karen

    Reply

  228. I Will be preparing this tomorrow! Thank you ahead of time for what I know is going to be a terrific treat! How do I access those amazing labels?!

    Reply

  229. Last week, I bought a bag of Smyrna figs from Costco. Today, I found your recipe and I'm planning to make it and give out the jars to my friends and neighbors for Christmas. Can you please send me both label?. Thank you so much.

    Reply

  230. Chris, may I kindly ask for this label? The label. color goes great with the color of the jam. I really appreciate that dried figs can be used, since our fig tree was not productive this year. Thank you for sharing the recipe and the labels. God bless.

    Reply

  232. Hi! I will be making this jam on Thursday to give as gifts!!! I purchased really pretty 6 ounce canning jars off Amazon, and I will be using the dried figs from Costco. Thanks for the great recipe and simple instructions!
    Please send me both labels, thanks so much!
    Kind regards,
    Klaire

    Reply

    2. Hi Chris, I would love to have the 2" labels please. Like you mention in your post it's never to early to start on Chrsitmas gifts. Thank you so much and very excited to make this jam.

      Reply

  234. I'm sure I commented before but dont see it, here it is again.
    Can I half this recipe and if so are there any pointers I need to know in advance.

    Many thanks for your lovely recipies they never fail to impress,
    you make them simplified and make us feel more than capable of success.

    Reply

    1. Hi Margaret, sorry that we missed your earlier comment.
      Regarding your question, yes you could half this recipe since there is no pectin involved. The cooking time might be just a bit shorter.
      Thanks for your kind words, I love making people feel successful at cooking!

      Reply

  235. This fig jam sounds delish and I am eager to try it! Would you be able to send me both styles of the labels please?

    Reply

  238. Hi Chris, I have followed you and used many of your delicious recipes for many years. You are so inspiring. Please send the labels in both sizes please. I cant wait to make this recipe and give as gifts. Thank you so much for all of your creativity.

    Reply

    1. Hi Kim, your best bet would be to look for a no sugar fig jam recipe. The sugar in this recipe acts as a thickener and a preservative so it’s an important ingredient.

      Reply

  241. Hi, I'm in the process of collecting enough figs to make this jam once they ripen (we're freezing them as they do). Could you please send your template for this fig jam - they look terrific! Thanks so much! I will post an update once I make the jam.

    Reply

  242. I don’t use a ball jar & lid. I use a 4oz jar with a lid that has rubber inside the lid and they screw on. Do these have to have to be put into a water bath. Also, do they need to be refrigerated? I’m making 200 jars as a wedding favor and the wedding is in March so 2022. Thanks

    Reply

    1. Hi Carol, if you don't use a water bath, no matter what type of jar it is, this spread needs to be refrigerated or frozen. If you do use a hot water bath, it needs to be a jar that is approved for canning. This is important so that you don't cause anyone to get sick.
      If you're planning to make this now for a wedding 6 months from now, make sure you have the proper jars and use the hot water bath to ensure safety.
      This jam is good for 2-3 weeks in the refrigerator and several months in the freezer but it should not be kept at room temperature for more than a few hours.

      Reply

  244. Will be making it soon starting with fig jam from Costco; any pointers?
    Also would appreciate receiving both pdf labels. Thanks.
    Gerard.

    Reply

  246. Hi, I'm preparing to make this jam with fresh figs. Would you mind sending your template for this fig jam? Thanks so much! I will post an update once I'm finished 🙂

    Reply

    1. Hi Tawni, I haven't tried this with fresh figs so I can't personally advise you without further testing but a few readers have reported good success with fresh figs.

      Reply

    2. Hi Tawni, did you make the jam with your fresh figs? I have some fresh/frozen figs and wanting to make as well. I'm thinking eliminate some or most of the water. Please let us know how it turned out! This recipe sounds delicious!

      Reply

  247. I'm excited to try this, instead of regular fig jam for toast. All your suggested uses sound wonderful. I have a ton of fresh figs from my tree so I'll cut those up and put them in the food dehydrator, then whip up a double batch with a hot water bath. I would appreciate the .pdf of the labels for lids! Thanks Chris!

    Reply

  248. This is great recipe. Easy to follow and very tasty.Love it. Would love to have the label templates.

    Reply

  249. Thanks for sharing your recipe. Will definitely try it but will do with fresh figs since i have an abundant harvest. Will let you know how it comes out. I've been making a boozy fig jam every summer so this will be a nice change. May I please ask you for your template for labels?
    Thank you.

    Rosan

    Reply

  250. Your jams and jellies are wonderful!!! Can you please send me the template for the Balsamic Fig Jam? Thank you for all your great recipes!!!

    Reply

  251. I'm excited to try this recipe. I've ordered the Weck jars and am going shopping for figs! Please send a PDF of both labels.

    Reply

  252. Hello, This looks like a wonderful recipe and I have a bag of figs from Costco. Its my top priority for this weekend. One question though, I don’t have Balsamic Vinegar? Can I leave that out or is there any substitute for that?

    Thank you 😊

    Reply

  253. Love this recipe! I do can with a water bath because i send jams back east to my kids. I would love to have the labels please! I am going through a lot of your recipes! Fantastic! Thank you

    Reply

    1. Hi Marilyn, I haven't tried this with cherries so I would need to do some testing before I could say for sure.

      Reply

  255. Just subscribed to your site after finding this delicious and easy recipe. It was the perfect use of my large bag of Costco figs, and a great addition to my cheese boards! I would love to receive the pdf for both of your beautiful labels. Thank you!

    Reply

  256. Just made the jam. It is easy and delicious to make. I cut the recipe in 1/2 and only added 1/2 cup sugar
    It is delicious!

    Reply

    1. Hi Rosanne, yay! So happy this turned out well for you! Thanks for sharing your results!

      Reply

  257. Just made the jam - going to go great with ricotta on a cracker! Thanks you so much! Hope to make the strawberry freezer jam in a few weeks.
    Would love PDF of the labels, too! Appreciate your site and generosity!!

    Reply

  258. I love this recipe. I am making for the third time. It is so versatile, I have even added it to my eggs! I would love labels to share with friends❣️

    Reply

  259. Hi! Thanks for this great recipe. I recently purchased the Smyrna figs at Costco as well figuring I'd try to make jam. I really was unsure what the 12 ounces of figs referred to - weight or a cup and a half? I took a chance and used weight. In addition, I doubled the recipe as I like to can my jams and if I was going to the trouble of preparing the mixture, I wanted to make a lot! It came out perfectly! I made 6 full 8oz. jars and there was a bit left over which I refrigerated for immediate eating! Now I just to label my jars. If you are able to send me a copy of your beautiful label (the one that goes on top of the lid) I would so appreciate it. Thanks so much for sharing this excellent recipe!

    Reply

    1. Thanks for sharing your results, Robyn! Yes, it's 12 ounces by weight. We will send the labels!

      Reply

  260. I would like very much to have your labels. I make small jars of preserves to give the ladies who come to my Annual Afternoon Tea in September.
    Thanks!
    Barbara

    Reply

  261. I would LOVEEEE the labels. I'll be making it for my friend that's on a strict diet, but has a cheat day on June 1st and 2nd. Fingers crossed
    Thank you,
    Silvia

    Reply

  262. Wanted to know what change would you recommend if using fresh figs?
    P.s. Thank you for posting I found other recipes on your page that am excited to try!

    Reply

    1. Hi Stacey, this particular recipe was designed for dry figs. I haven't tested it with fresh figs so I can't say for sure.
      Hope you enjoy the other recipes! Welcome to The Café!

      Reply

    2. Hi, I was wondering if you had success with making this fig jam, using fresh figs. I'm preparing to make this with fresh figs and would appreciate any advice you can offer since I'm diverging from the original recipe 🙂

      Reply

  263. I have a bit of the smyrna figs in my fridge...added them to a chicken dish earlier in the week. When looking for ideas to use up the remaining few, I came across your recipe. I'm getting right to it.
    BTW I love the structure of your feed...especially the tips. The photo of the cheese board is spot on. We do a lot of boards in the evening instead of a meal. I got a good feeling girl, like I wanna invite you over for wine.
    I'm off to make a little bit of jam. I'll let you know.....

    Reply

  264. I would love to make this for Mothers Day! Could you please send the pdf for the hanging label?
    Thanks!!

    Reply

  265. Would Love the instructions of both labels. Thus looks absolutely delish, and will be making this. Funny, just bought dried figs at Costco & then found your recipe.

    Reply

  266. I just found your site and I am going to try this recipe but I want to can the jam. Has anyone actually canned the jam? I am using a water-bath canner but I'm confused on if I have to use pectin. I am guessing not. Any suggestions? Can you please send me a pdf of the labels that hang on the jar? I will let you know how it turns out!

    Reply

    1. Hi Lisa, yes, that jam can be canned with a hot water bath. Just follow the recipe as written (with the pectin) then use the water bath as directed. There's a link above under "Café Tips" for canning the jam.

      Reply

    2. Oh, Mannnnnnnn......I am getting ready to make this....tomorrow and my pdf label email got lost in Yahoo mail world. Can you please send me another copy? I am giving away as gifts to friends that love cheese boards. I will let you know how everything turns out. I'm canning rather than freezing as they are out of state.

      Reply

  267. Just made this Wonderful Balsamic Fig Jam. It is so good! I am serving it tomorrow with a cheeses, copying the suggested platter. I replaced the sugar with honey and added a little more lemon. Thank you for the inspiration. I had just bought dried figs and didn't know what to do with them.

    Reply

  270. Hello Chris,
    I just made the balsamic fig jam tonight. Thanks so much for the delicious and easy recipe. I’m sure my family will enjoy their Easter treats. I would love the template for the hanging tag if you don’t mind forwarding.
    Can’t wait to make the next recipe!
    Happy Easter,
    Desiree

    Reply

  271. Love this fig jam. Can you send template for making the label. Thanks for a great recipe. Going to make for Easter and send small jars home with guests.

    Terri

    Reply

  273. absolutely delicious. thank you for the recipe. I cant wait to try some of your other recipes.
    I would love the tags for this.

    Reply

    2. I made the Balsamic Fig Jam and was astonished how absolutely delicious it was! I gifted a jar to my sons girlfriends mom and she told him to tell me that she was going to hide under the bed and eat it all by herself!! I think that is a good analogy of how wonderful this jam tastes. I did freeze a couple of jars since I live alone and would devour the entire amount by myself in one or two sittings. If you are still sending the copy of the labels you made, I would love to have a copy. Thank you ever-so much for sharing this recipe with all of us.

      Reply

  274. I have made this once already and making again today. Love it! I would love to have both sizes of the pdf labels! Thank you!

    Reply

  275. A marriage of two of my favorite ingredients - figs and balsamic vinegar. Although I might have thought them an unlikely couple.

    I'm making a double batch this morning; some for me and some for gifts. I can't wait to try with artisan cheeses. I'll update with a star rating after we try it.

    I'd love the labels. Such a nice touch!
    Thanks

    Reply

  276. Hi!
    Can't wait to make your fig jam recipe! I've made fig jam before, but never with Balsamic vinegar so I'm excited! Can you please email me both sizes of the labels?
    Thanks so much!
    Jane

    Reply

  277. My first time making any kind of jam, and this turned out GREAT! I kept about a third and filled 3 small jars with the rest to give away. Everyone loved it! We ate it plain on crackers and apple slices, and we also served with various cheeses, which were all delicious: Blue, Goat, and cheddar. So fast and easy to make - I'll definitely be making this again and will be back to this site to try more recipes. Thank you!

    Reply

  278. This is the recipe I’ve been looking for! Heading to the kitchen now to make while the Super Bowl is on. I would love the pdf for labels. Thank you so much!

    Reply

  279. I, too, had a bag of dried Turkish figs we weren't fond of, and am so grateful to have found this recipe! From all the feedback from others, I can tell it's going to be something I'll want to gift to neighbors and friends. Please forward the .pdf label, as I think they'll make my gifts complete! And thanks for sharing this recipe!

    Reply

  280. This is the best jam ever. I have received so many raves about it! Please send me the label pdf. I would certainly appreciate it. The blood orange is in the making next! Keep 'em coming!

    Reply

  281. I would love the pdf for the labels. So far , I have only made fig jam from fresh figs- looking forward to trying the dried version! Love your site- it is one of my go- to reads.

    Reply

  282. I would love the pdf for the labels. So far , I have only made fig jam from fresh figs- looking forward to trying the dried version! Love your site- it is one of my go- to reads.

    Reply

  283. Loved this recipe..shopped in several supermarkets looking for fig jam, happy day when I found you. Love my apple, Brie and fig jam sandwich!!
    Please, if you have a minute, please send me the labels
    Thanks again

    Reply

  284. Just amazing!! I doubled the recipe and it did take longer than the stated time so just keep cooking till the jam thickens! I tried this with some brie on crackers - Absolutely delicious. I plan to give some away and then freeze the rest to have on hand for a quick cheese board. I know there is a lot of hard work behind each recipe and posting - Please know it is appreciated!!

    Reply

    1. I usually make fresh fig jam, using figs from our own garden, and often adding chopped almonds (also from our own trees), which work really well. Now fig season has ended, I tried this recipe. Added less balsamic (husband is Italian and not keen on that idea!) and added more lemon juice. This quantity made 2 decent sized jars. Nice flavour and will definitely make again, perhaps experimenting with less sugar.

      Reply

  285. Well, THAT was a success. Even easier than expected. I used a large, heavy pot, and removed from the flame at 10 minutes to work it with my stick blender. By the time I was done it was setting up, so I just jarred it and licked as much as I could off the utensils and the inside of the pot. I used Turkish figs for this batch, but I'm going to try mission figs for the next one. Warn me if you think they'll react differently.
    Thank You

    Reply

    1. Awesome 👏🙌👏 So happy this worked well for you, Jim!
      Regarding your question about the figs, I have found that both Turkish and Mission figs work well.

      Reply

  286. Loving this recipe!!.. Super easy looking and during Covid I actually have the ingredients on hand. I am a new canner and going to waterbath this one! Could I also have your cute labels? .. I will share my pictures on Pinterest , also are you on Instagram?

    Reply

    1. I think you'll love it, Amy! The labels should be in your email!
      Yes we are on IG - we're @thecafesucrefarine

      Reply

  287. Wow just made this today - it’s brilliant and si so easy. We live in Ansião in central Portugal and have a glorious pingo mel fig tree so made lots of chutneys and jam this year.
    My husband loves dried figs at Christmas time but the bag he brought a bag turned out to be hugely disappointing not soft but VERY dry. And so we found your recipe and now have a winning jam.
    Going to try the crackers too, well Richard will, he enjoys his baking. They will be delicious with this jam and the glorious queijo São Jorge from The Azores.
    Thanks so much and shall certainly be keeping my eye on your page from now on.
    Bom Ano Novo.
    Best wishes from Melanie and Richard

    Reply

    1. Yay! So happy this worked out well for you, Melanie! Thanks so much for sharing your results. Hope you enjoy the crackers too! Bom Ano Novo to you too! 💕

      Reply

  288. I just put all the ingredients in my grocery card for instacart delivery. I'm looking forward to making this.... Looks delicious!
    Please send me The PDF labels I think they'd be such a cute addition to the jam. Nice New year's gift! Great article

    Reply

    2. Aside from boiling down more, try adding lemon juice as it’s a natural pectin. I also pop strips of lemon peel in, fishing them out at the end.

      Reply

  290. Hello, thanks so much for this amazing and simple recipe, I just finished making a batch and the jam is perfect. Can you please send the labels.

    Reply

    1. Yay! I'm so happy you enjoyed this recipe, Suzette! Thanks so much for taking the time to leave your review!

      Reply

  293. I, too, had some dried figs that I did not know what to do with. This is a must. It is certain I will never have figs I don't know what to do with .

    Thank You!!

    Reply

  294. Just made this as I've had a bag of dried figs in my pantry for months. I didn't like them on their own but figured I'd take a crack at the jam. It is phenomenal and I still have more I can use to make! Possibly as gifts for family this year! Now I just need some jars! I didn't have lemons so I juiced one lime and it works! Thank you 😊

    Reply

    1. That's so aawesome, Taylor! This is a great way to use up dried figs. Thanks for sharing your review. Sending the labels now!

      Reply

  295. Just delicious! I would love the PDF . Thank you in advance. Ooops, ask for the PDF for another jelly that didn’t have one, so sorry. Got carried away with your perfect jam/jelly recipes.

    Reply

  297. I have fallen in love with your site!
    So many truly delicious and special recipes.
    I'm making your fig Jam and mango paper jelly as gifts this year.
    Your hard work is much appreciated.
    May you have a blessed Christmas.
    Please send me the label files.
    Laura

    Reply

    1. Ah, thanks so much, Laura. I appreciate your kindness and encouragement! We'll be happy to send the labels.

      Reply

  299. All your recipes look so simple to make and your tips for success are so welcome. Please send me your beautiful labels for the fig jam. I am excited to make it and some of the other winter jams for gifts. Thanks!

    Reply

  300. Woohoo! It worked!
    It didn't work for the brown butter shortbread cookies unfortunately.
    Mainly I wanted to wish you a very happy Christmas and that 2021 is a better year for the whole world!
    Thank you for sharing your amazing recipes and I know the folks down under are going to love them.
    Cheers
    Judy
    Cairns Australia

    Reply

    2. Hi Judy

      May I have the file for the Fig Jam Labels!!! just what I have been looking for. Never tried jam, but have some left over figs from Italian fig cookies and this will be perfect. Thanks

      Reply

  301. Oh wow! I'm having so much fun searching your website and find fantastic things for Christmas gifts!
    Unfortunately I can't seem to post comments on each recipe requesting the PDF labels as well as thanking you.
    But in case this works - thank you!

    Reply

  302. Hi Chris and Scott, Thank you for all the wonderful recipes. I just made (again) 2 batches of Pumpkin Crumb Muffins to give away to friends. so good! I would appreciate it if you would send me the labels for fig jam. Have a blessed Thanksgiving.

    Reply

    1. Oh, those pumpkin muffins, I'd almost forgotten about them! They are some of our favorites, for sure! Just sent the jam labels. Hope you enjoy it and have a wonderful Thanksgiving!

      Reply

  304. You have become one of my favorite sites to read and get recipes. I love the tips provided and the "where to use" the recipe.
    I would love to have the jar labels for the balsamic fig jam

    Reply

    1. Thank you, Peggy, I'm so happy you've enjoyed the site! Just sent the labels for the jam. Hope you enjoy it!

      Reply

  305. This recipe sounds like the perfect Christmas gift for friends - I would truly appreciate it if you would send me the label PDF's as I plan to order figs and try to make another of your awesome recipes!!

    Reply

      1. I just made this jam now and wow! Fantastic. It’s so good I would like the. labels for my jars to give as gifts.
        Thank you so much, what a treat, and so easy!
        Lisa

        Reply

        1. Yay, so happy you like it, Lisa! We just had it last night as an appetizer and were reminded again of how delicious it is! Just sent the labels!

          Reply

  307. I would appreciate it if you would email me a copy of the labels. I'm excited to make this jam (gifts for Xmas).

    Thank you!

    Reply

  310. This sounds wonderful, I just bought the figs and I’m ready to go!
    Would you please send me the PDF file for this?
    Thanks Chris!

    Reply

  311. Hi Chris,I hope to make both the fig and balsamic jam and the Christmas marmalade to include in Christmas hampers as gifts for friends this Christmas. I would greatly appreciate if you would send me the pdf for the labels.

    Reply

  312. Hi, Chris! This would make an awesome Christmas gift. I can't wait to try it. Would you please send me the pdf's for both sizes of labels. Thank you!

    Reply

      1. This is by far the easiest and most delicious jam I’ve ever made! I bought a large bag of Smyrna figs online and will be making several more batches ASAP! Would love to have the pdf labels too Chris.
        Thanks for your wonderful recipes.

        Reply

  313. This fig jam looks absolutely delicious, I am going to make it for the holidays , could you please send me the PDF for the fig jam , thank you

    Reply

  314. Picking up necessary ingredients to make this jam today!! Could you please include both sizes of labels as I’m not sure which I will be using or perhaps a combo of both. Thank you for your continued culinary inspiration!!!

    Reply

  316. Please send me both labels as I’m not sure what type of jars I am going to use. Can’t wait to try the recipe. Thank you so much.

    Reply

  318. I too would like the label files! I have a bumper crop of figs this year and dehydrated some especially for this recipe! Can’t wait to try it and will be canning it for gifts!

    Reply

  319. I have not yet made this, but will be making it when my dried figs come in the mail tomorrow. I was so happy to find your recipe as I was going to try using dried figs on my own. I have always made a cheese and fig jam appetizer on Holidays, but this year it will be a gift package. Could you please send me the PDF for both lables? Thanking you in advance!!

    Reply

  320. Excellent 5 Star recipe. In the past we've only made w/ fresh figs. Now we know we can enjoy all year long! Thank you so much.

    Reply

    1. Yes, I love that this can be made with dry figs. I'm so happy you are enjoying it. The labels should be in your email, Linda!

      Reply

  322. Hi Chris and Scott, I am always interested in a good fig jam recipe. I will try this recipe as soon as I can locate some figs. Thank you and please send the labels. They will come in handy when I can and they are very festive. Thanks again. L

    Reply

  323. Hi Chris, thank you for sharing! Just wondering why the notation on refreigerating for up to 2 weeks only or 2-3 months on the freezer. Have you tried canning aside from that as well?

    Reply

  325. Thank you! I’ve been gifted with a lot of fresh figs and am going to try your ideas - love the concept of adding in the balsamic. I’ve never cooked or canned with figs so wish me luck! Can I also get your pdf?
    Many thanks! Kay

    Reply

      1. I made the jam and used it on a pizza with gorgonzola cheese and prosciutto. Delicious!!!
        Please send the PDF for both labels

        Reply

  327. I just finished making the jam with half the sugar. It tastes good to me as I prefer savory to sweet. It thickened up well. Please send the labels. Thanks.

    Reply

  328. Thank you for posting so many wonderful recipes. I love the jam and jelly recipes and look forward to making many of them for gifts and personal enjoyment. I would love a full collection of the labels you offer for all the jams and jellies if possible. Thank you.

    Reply

  332. Made a batch of the fig balsamic jam last Friday. Served it at brunch on Sunday. HUGE hit! So now I’m planning to make a double batch for gifts. Could I get the label templates please?

    Reply

      1. I'm so excited to make this jam! My neighbor has a mission fig tree and they are just starting to ripen.
        I want to try using your recipe and I've read your thoughts on using fresh figs.
        Please send the label PDF.

        Thank you SO much!!

        Reply

  333. I wrote a Note to say how much I loved this fig jam recipe, but I don't see it posted. I only mention it because I left my name and address and asked if you would please send the PDF for these beautiful labels. Thank you so very much for this delicious fig jam recipe.

    Reply

    1. Hi Sean, I haven't tried this recipe with fresh figs. I think you would need more but I can't say exactly how much more without further testing.

      Reply

  335. Thanks for sharing your recipe. I’m excited to try it with fresh figs from my tree I just picked.
    I definitely would love to have the labels too!

    Reply

  336. I absolutely love ANY recipe that includes figs. I tried this recipe using dried figs. It certainly exceeded my expectations! THANK YOU for a wonderfully delicious recipe! Please, will you email me the PDF labels so I may decorate my jars before giving a few of them for gifts? Thank you sooo very much! My name and email are listed below. I would also be most thankful if you include the recipe for the delicious-looking Maple Mustard Candied Bacon. Thanks again.

    Reply

  337. I absolutely love the fig jam recipe. Thank you for sharing it as well as your labels. I would love a copy of the label PDFs as I plan to make more jam for gifts! Your blog is truly amazing and I look forward to trying more recipes.

    Sandy

    Reply

  338. I’ve just finished making fresh fig jam and was wondering about dried figs, this looks amazing!!! Would you please send me the labels too? Both sizes

    Reply

  340. I have a tree loaded with figs! How can I modify your balsamic fig jam recipe for fresh figs?
    Thanks!

    Reply

  341. How very kind and generous of you to offer the .pdf for the fig jam jars. I’m making more of your wonderful jam in the morning and sharing with my neighbors so would appreciate the jar labels.

    Reply

  342. Just got back from Costco with the figs and found this recipe. I'd love both labels in PDF form please as I make jams as Christmas presents. Your recipe is perfect as well as your recipes for Queen's jam (love anything blueberry, raspberry or blackberry) - Peach looks great too! Thank you in advance for the labels

    Reply

  343. Hi, Chris. Thanks for this recipe. May I please have the label PDF? I haven't made the jam yet, but I love fig jam per se, so I imagine that this will be great -- and so easy to make.
    Cheers, Ian

    Reply

  344. Thank you for this wonderful recipe! I am headed to the kitchen now to make some.
    could you please send me the PDF of the labels.
    Blessings,
    dawn

    Reply

  345. So, so good!! I just made a batch and a half (got 6 half pints) Love this recipe because of the ease of using dried figs. The flavor is spectacular!!
    Thanks so much!

    Reply

    1. So happy you enjoyed it, Kim! I love that it uses dried figs too, that means I can stir up a batch any time I get the urge!

      Reply

  346. Oh this post is great, I want to make this jam to give as gifts this Christmas with cheese. I’ll water bath can it so it stays stable. Can you send me the PDF for the tags? It’d be greatly appreciated!
    Susan

    Reply

  347. This looks delicious. Can’t wait to try making it. Could you please send me both of the labels? Thanks in advance

    Reply

  350. Can fresh figs be used in place of the dried ones? (I have an abundance now.)If so, do you know how much would be used?
    Also, the link to the water bath canning isn’t working.
    I would love to have the label. Thanks!

    Reply

    1. Hi Brandi, I haven't tested this recipe with fresh figs so I can't say the exact amount. Thanks for the heads up regarding the water bath canning. I will fix that and send you the labels.

      Reply

  351. Wow this is wonderful I’m loving all your recipes I just made the fig jam I would absolutely love the little labels to tie on my jars also the rosemary bars they are delicious too

    Reply

      1. Really?!!! I’m a flight attendant and I want to bring some to the girls I’m flying with .. also going to visit a family in Dominican republic later in the month thought I could make jars for their family and neighbors as a gift from Cali ♥️

        Reply

  353. Hi Chris and Scott

    Hope you guys are keeping safe during this Covid-19 pandemic...

    I was wondering if you would be so kind as to share a good recipe for blueberry jam using frozen blueberries (without using fruit pectin) as I have quite a load of them in my freezer. I look forward to your reply. Thanks very much and take care...

    Reply

  354. I made the recipe and I was pleasantly surprised! The jam tastes delicious! I gave it to a friend as a hostess present and she was delighted! Thank you very much!

    Reply

  356. Came out great! Thanks so much for the simple but delicious recipe. I’m new to making jams myself. Do I let it cool completely before putting lids on? And if I am freezing do I put it then in freezer or refrigerate then freeze? I have old fig spread jars I’m using but would love the labels for the future. Thanks in advance!

    Reply

    1. Hi Linda, Bravo to you for making jam!
      I always wipe the top edge of the jar and put the lids on the jars as soon as I fill them. You can put them right in the freezer or refrigerator. I'll send you the labels now.

      Reply

  359. Just made up a batch exactly as written. Delicious although I could have done a better job with the immersion blender - some bigger bits, but all good. Set up nicely! Will be a fave for breakfast toast. I also loved your raspberry jam and have used it often. I like not making a huge batch of jam which is also a huge effort. This was a perfect Sunday afternoon project. And if you can still send them I would love the labels for my Weck jars... Thank you so much.

    Reply

  360. This recipe is amazing! I bought some packaged dried figs at a discount (can't pass up a deal - ever!) and then had no idea what kind of recipe to look up, except fig newton cookies. This intrigued me, so I tried it. Even my kids like it, and the 8yo is a picky, picky eater. What a great side with chicken and pork - which is what we've tried so far. Thank you for making the beautiful labels as well. I'd love the PDF. P.S. What are those gorgeous seeded crackers (or is it a mini loaf) in the photo of the cheese board? Thanks again.

    Reply

    1. Thanks, Angela, for such a wonderful, detailed review. We appreciate you taking the time. I"ll send you the label pdf now.

      Reply

  364. Hi new to your website, this fig jam sounds wonderful could you please send me the PDF would love to give for gifts .

    Reply

  365. OMG!! This is the most amazing fig jam ever!! I've now made all of your jam and jelly recipes and there isn't a bad one in the bunch! Could you please send me the beautiful labels for this one? Thanks

    Reply

    1. Thanks so much, Nancy for sharing your results! I'm so happy you've enjoyed the other jams too. Sending you the labels now.

      Reply

  366. Chris...
    This is a definite keeper! Easy, delicious and very “giftable”. Thank you so much for the recipe (which I have made twice already and will be making again so I can have some for myself) and for the labels-a perfect finishing touch!

    PS the seasoned nuts are all big hits, too!

    Reply

  367. This recipe looks absolutely PERFECT for using my dried figs! Is it still possible to get the pdf for the beautiful label?

    Reply

    1. I think you'll enjoy it Sheryl and, yes, it a wonderful way to use dried figs. Sending you the labels now!

      Reply

  368. My husband's aunt made this jam and I am in love! I just gathered all the ingredients and all I need is the pdf to make your pretty labels. Please email it to me
    I plan on gifting them at NYE party.
    Love your website!! Looking forward to getting lost in all your recipies. ~Jana

    Reply

  369. Thank you for the lovely recipe! Just loved the cheese board! Would love to have the beautiful labels to make this into a gift. Thank you!

    Reply

  370. Just found your Christmas gifts & love the sound of your fig & Orange Cranberry Jams as gifts .. would be grateful for the labels to add to the jars. Looking forward to taste testing these!

    Reply

  371. Thank you for this wonderful recipe. My family and neighbours love it. I decided to make it as a gift to the teachers for Christmas. I was wondering if you could possibly email the beautiful labels?
    thank you 🙂

    Reply

  372. Hi Chris - Just about to make a batch of your Balsamic Fig Jam. When I saw it had balsamic in it - all the other recipes i was searching through fell by the wayside! I can imagine how earthy & rich it will taste. If you could kindly send the pdf for the canning labels it would be much appreciated. It will be a sweet touch on the jars once finished. Christmas Blessings!

    Reply

  373. Looking to make both the Fig and Orange Cranberry jams for gifts so would love the labels. I made the Clementine Hot Pepper jam for gifts last Christmas friends & family loved it. Thanks for all the great Receipes Chris.

    Reply

  374. I have a batch of this on the stove right now & can’t wait until it’s ready! Would greatly appreciate if you would send the PDF of the labels for both sizes. I purchased both sizes of the Weck jars after seeing them in your post for Raspberry Jam which was deelish! Love those jars!! Thanks so much for all that you share 🙂

    Reply

  375. Chris,
    I will be making both your Balsamic Fig jam and Cranberry Clementine jam for holiday gifts, they both look so yummy! Will you please send me the label template for both? Thank you so much in advance.

    Reply

  376. Thank you for all your amazing recipes! I have lost count of the number of them I have made and all have been excellent! It is so nice to know that I can choose any recipe from your site and know it is going to turn out! Please send the PDF for labels - I plan to make this for gifts!

    Reply

  378. I love to have dry figs for snacks and I made this jam this morning and I am going to make more as Christmas gifts, I would like to get instructions how to print these lovely labels.
    Thank you for this recipe

    Reply

  379. Just finished this jam....added another tablespoon of balsamic at the end as suggested....whoa, this stuff is good! Will be gifting this to ladies who don’t cook....you make me look soooo good Chris!

    Reply

  380. This looks amazing, I can't wait to try it. Would love the PDF for the labels if possible. Thanks so much, your website is the best! 🙂

    Reply

  383. Hi Chris......could you please send me the template for both size labels? I’ll be giving the jam to my high school girlfriends when we have our Christmas get together this week.

    Reply

  384. HI JUst getting to start the fig jam..I would love to attach the dangle label! Cant wait to try this.. Thank you..

    Reply

  388. Please send me the template for the jar lids.
    I have made the jam exactly as you make it, following the directions to a "T"! It is amazing.

    Reply

  389. Outstanding! Love trying and sharing your creations.
    Please send pdf for both styles of your cute little tags, so sweet for gifts.
    Happy Thanksgiving !

    Reply

  390. What a perfect time for this recipe to appear in my inbox! I was thinking about little gifts for my Book Club and this will be perfect! I would live to have the PDF for the labels, please.

    Reply

  391. Made the jam, easy and perfect on a pb&j sandwich.Maple bacon lasted about 2 hours, yum! Can you send me.the label pdf? Thanks a million!

    Reply

  392. Hi Chris,
    This fig jam looks so easy to make, I’m thinking if I could process or can these in boiling water method so I can give them as holiday gifts, would I be able to ask the PDF for the labels?
    Thank you in advance.

    From Rowela

    Reply

  393. Hi Chris, this fig jam looks so easy to make, I’m thinking if I could process or can these in boiling water method so I can give them as holiday gifts?
    Thank you in advance.
    Rowela

    Reply

  394. Just scored some Rogue River Blue Cheese for a special treat for Thanksgiving and family! Am making this jam to go with it! Would love your labels please!!

    Reply

    1. Hi Carolynn, YUM! That sounds wonderful. I love their smoked cheese, so delicious! Just sent you the labels.

      Reply

  397. Sounds fabulous!! I know what my ladies gourmet group will be getting for Christmas! Also love the bacon recipe..a big problem exists with it though..I doubt if very much will get to appetizer [latter!! Would love both labels please!
    All the best..barb

    Reply

    1. Haha! You're totaly correct about the bacon. We had a hard time not eating right out from under the camera 🙂 Just sent you the labels. Enjoy!

      Reply

  398. Looking forward to making the jam this weekend to give out as Christmas gifts. Would love to have the special labels as a nice touch!
    Love your site!
    Barb

    Reply

  399. Good Morning, this recipe looks fantastic, please send me the pdf for both labels. I am in London and used to enjoy your London stories when you visited your daughter. I am guessing she's moved back to the states now. Best Wishes, Elaine

    Reply

    1. Hello Elaine,
      Greetings all the way to London (for sure one of my very favorite cities!) Our daughter moved back to the States 2 years ago. We love having her closer but we do miss London and England!
      Sent you the labels. Hope you enjoy the jam!

      Reply

  400. I know just the person to make this for! I would love a copy of both labels. I made your rosemary pecan goat cheese truffles for a party yesterday! Delicious, everyone loved them. Thank you.

    Reply

  403. I can't wait to try this recipe! I love figs and this looks delicious. I really enjoy your website and your marinara sauce is the bomb. Please send me both PDF's of the tags as I would like to use those for gifts. Thank you!

    Reply

  404. Huge fan of your recipes (most recently, I made the toffee pumpkin cookies three times already this fall and baking another batch today for neighborhood party!) Please send the pdf for the gift tags (will make this jam for teacher gifts x25 and pair with artesian crackers- yummy!)

    Reply

  405. Hi Chris,
    Can you also use this recipe for regular
    canning? I would love to make this.
    What is the diff in taste between this jam
    and reg fig jam?
    Thank you❤

    Reply

    1. Hi Nancy,
      Yes, you could definitely can this jam with a hot water bath.
      As far as the flavor, it’s really similar. The balsamic vinegar just gives it a little tang and it’s not as super sweet.

      Reply

      1. In that case could I also get the pdf? 😊
        Thank you so much for answering with
        such a quick reply. I have made your
        shortbread Christmas Cookies and still
        can't stop talking about the lifesaving
        Joseph Joseph rolling pin you recommended.
        Thank you soooo much for all your wonderful
        recipes.
        Sincerely,
        Nancy Carlson

        Reply

  407. I would love the labels for the Weck jars. Thanks to you, I ordered them and will use this recipe to use them for the first time. These will make GREAT gifts for cheese lovers. Looking forward to the maple mustard bacon recipe!

    Reply

  409. I am loving your blog. Please send me both sizes for the labels.I've made
    fig jam from fresh figs and am excited to try your recipe.
    Thank you so much

    Reply

  410. Hi Chris,
    Have been following your blog for awhile now. Love your recipes!
    I'm thinking of making the jam as a small gift for friends at Christmas. I would appreciate the PDF for the Labels, please. Thank you for sharing.
    Debbie R.

    Reply

  411. This is such a perfect recipe for my Christmas women's group! Please send me the pdf you mentioned in your article. Also just mentioning the I made three batches of the East Toffee Pumpkin Cookies you had listed here recently for the parents of our Halloween Trick or Treaters. They were enthusiastically received. Wow! I think the kids wanted them more than their treats from the parent's reactions! That recipe is a keeper for such. I use a mixer as I can't mix enough by hand but it is a 5 star.
    If This jelly is anything like that cookie...OMG!

    Reply

  412. Hello Chris!
    Thank you for this recipe.
    Question: what is a 'steady, rolling simmer?

    It's not boiling, correct?

    Thank you!

    Reply

    1. Hi June, that's a great question. A steady rolling simmer would be similar to a low boil. You don't want to simmer it so slowly that it takes all day but you don't want a high boil either where the jam could boil up over the top of the pot and make a huge mess on the stovetop 🙂

      Reply

  413. Hi Chris, always love seeing a new recipe pop up in my email box. All the recipes I’ve tried have been enjoyed by my family I make a pizza using fig jam, bacon, caramelized onion, goat cheese and then topped with fresh figs. This jam recipe will come in handy. It also compliments beautifully on your cheese board. Please send both labels as I plan on making some for hostess gifts. Thank you.

    Reply

    1. Thanks so much, Josie! Oh, that pizza sounds wonderful! Sent you the labels! The jam will make great hostess gifts.

      Reply

  414. Yes, I would love the both labels. We have a fig tree and I made whole balsamic figs. Your Jam sounds great and
    probably has more uses. Thank you.

    Reply

  416. Thank you for the recipe, it is going to be fun to try. And YES I would very much love the PDF for the labels. Thanks! CHEERS!

    Reply

  417. LOVE this! It is so much easier to find dried figs than fresh, so I'm loving how this delicious jam can just be made any time 🙂 Brilliant.

    Reply

    1. Hi Chris,
      In you cheeseboard picture, what is in the little container to the right of the almonds on the left? I found those Rainforest Crisps at our loca neighborhood market, love them with the fig jam. So delicious

      Reply

      1. Hi Karen, that is a little bowl of candied bacon. It's fabulous and a wonderful addition to a cheeseboard. I'll be sharing that recipe soon!

        Reply

  418. Yes. Please send me the link for the labels. Thanks. I have enjoyed all the recipes I have tried. Yesterday I presented the one bowl pumpkin cake and the pumpkin shortbread cookies. Not a crumb was left on the plates. The cake was awesome!

    Reply

    1. Thanks so much, Scotty, I'm so happy you've enjoyed some of The Café recipes. Sent you the labels, hope you enjoy the jam!

      Reply

  419. If I could pick any kind of jam in the whole world, this would be it! I adore figs 🙂 I cannot wait to give this a try and doubt I will even share with anybody - haha. That bacon sounds pretty great too - can't wait for that recipe! Pinned

    Reply

  420. I’d love to make this jam for gifts! Please email both labels.
    Great idea to pair with your crackers and cheese!

    Reply

  421. Hi Chris,
    You’ve saved my Christmas gift giving dilemma for this year!
    Would you please share both labels with me?
    Thank you!

    Reply

  422. This recipe sounds delicious and I want to try it myself and give it as gifts, so please send both labels. Your recipes and ideas always sound and look good and I especially enjoy the ridiculously easy ones! My daughter uses your the biscuit recipe almost every day that has you put the milk in the freezer before adding melted butter. Ridiculously easy! And I use it fairly often myself. Love it!

    Reply

  424. Hi!This fig jam sounds Pretty much like a lifesaver!
    I love that this recipe has multi purpose usage😄.
    Just need to get the dry figs and I’m good to start.
    May I have both labels of your PDF too.
    Love fr Singapore

    Reply

  427. For the past couple of years, I have purchased a Dalmatia Fig Spread made in Croatia from World Market/Cost Plus. While this has been a staple for many cheeseboards, I cannot wait to try this exciting recipe you have so generously shared with your readers. I think the addition of balsamic vinegar will be a distinct and fabulous flavor enhancement.

    I would ideally appreciate receiving both versions of your labels so that I may get a start on my Christmas Food Exchange!

    Many thanks for all your creative and wonderful recipes - So looking forward to another food adventure!

    Reply

    1. We LOVE that Dalmatia spread, Barbara! But it is a bit pricey! How nice to be able to make it for so much less! Just sent you both of the label pdfs! Hope you enjoy this jam for your cheesboards!

      Reply

  428. Hello;
    Can't wait to try out this recipe for my neighborhood Christmas "basket of treats" this year 🙂
    May I please have the pdf for both types of labels.
    Thanks so much.
    Penny

    Reply

  429. Can’t wait to tr this. I love this kind of gift fo neighbors and teachers.
    I woul love to have both labels, please.
    Thanks for sharing them with us.
    Erma

    Reply

  431. Chris,
    My hubs adores figs, so this recipe must be added to my list for Christmas goodies. May I have the link for both types of labels?
    Kathy

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  432. This sounds and looks absolutely delicious! I'm now excited about a new project and look forward to making this for gift-giving and tasting a lot! I would love both pdf's please. Thank you Chris!

    Reply

  433. Looking forward to trying this recipe. Fit jam is my husbands favorite. Please email me both labels thank you
    Brenda

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  434. The Balsamic Fig Jam looks delicious. I would love to have the labels for gift giving.
    Thank you. Love your website!

    Reply

  435. I can’t wait to try this recipe. What a wonderful gift idea for everyone who loves charcuterie trays. I’d really appreciate both PDFs - many thanks for your delicious recipes and helpful shopping hints!

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  436. I'm excited to try your fig jam, it 'll be wonderful for hostess gifts. I would like both pdf's. Thank you so much

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  437. Hi there,

    I love your recipes and have made your raspberry freezer jam which we love. I can’t wait to make this one too. I think I will even make double and gift some. I would really appreciate receiving both types of labels.

    Thank you,
    Joanne

    Reply

  438. This looks like the perfect gift for my friends and family this holiday. Could you please send the PDF for both label types to me? It would be most appreciated! Thank you for the recipe!

    Reply

  439. Hi Chris,

    just judging from your Clementine and Cranberry Conserve which was so tremendously enjoyed by all my friends and family (and me, of course)I know I will love this Fig Jam and am making some ready for gifts again. I would be really grateful to receive the PDF for the beautiful labels for the Fig Jam.

    Many thanks in advance.

    Greetings from Cardiff, United Kingdom

    Karin x

    Reply

    1. Greetings across the deep blue to the UK!
      So happy you enjoyed the Clementine and Cranberry Conserves, Karin! Just sent you the pdf for the fig jam!

      Reply

  441. Looks delicious; can’t wait to make it. Please send link for both types of labels. Thank you for all your spectacular recipes!!

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  443. I love figs so know I'll love this jam. Think I might even have some figs in my pantry and always have balsamic vinegar on hand. Would appreciate having the pdf for both jars emailed to me and thanks for sharing this recipe with us.

    Reply

  444. Wonderful recipe! Can't wait to make some and give as gifts to friends this holiday season. Thank you, as always, for the great recipes. Please forward me the pdf for the labels - wahoo!

    Reply

  445. I would love the pdf file to print labels - also the one for the pecans. Thinking of making a cheeseboard for the holidays with these recipes, and sending home goodies as a gift!

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  446. I'm going out right now and buy some dried figs! WOW! What a super recipe to have on hand at this time of the year. I'm going to make it as part of a few Christmas gifts. I'll add one or two cheeses, some crackers, and those almonds of yours, "Sweet and Spicy Almonds". Those are one of the things that I can not set out for guests and have enough!
    (If I want any almonds, I need to "stash" a few just for me before putting them out.) I'm also going to order some of those wonderful, chubby, jars that you used to fill with the jam. Thank you, thank you for this and many of the recipes that you post. Oh, I nearly forgot - you even included labels! I really am set for the holidays. Susan

    Reply

    2. Sounds like a wonderful gift, Susan. I'd like to be on your gift list 🙂
      Haha, I love that you've enjoyed the almonds so much!
      Just sent you the labels!

      Reply

  448. Can I get the pdf for the mason jar labels? Thank you so much. BTW I just love the recipe for the fig and pistashio crackers. They are a thousand times better than the store bought ones. Thank you for gag recipe slso

    Reply