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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.
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!
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.
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.
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!
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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.
- 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.
- I made two types of labels for my jam (shown in the pictures below). Both of them can be printed on white cardstock. One you can punch holes in and tie onto the jar with string. The other is the perfect size to slip under the lid of a 4 or 8-ounce mason jar. If you'd like a PDF of either of these labels for gift-giving, just leave me a comment below and I'll email them to you. The label on the smaller jars is 1½ inches and the one on the mason jar is 2 inches in diameter.
The 1½-inch labels are shown on the left and the 2-inch on the right. Let me know which one you'd like (or both) and I'll send them along with instructions.
- I love these classy Weck Jars for gifting jams and jellies. I also found these fun 8-ounce jelly jars which make really pretty gifts too.
- 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.
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!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 12 ounces dried figs stems removed
- 1 ½ cups granulated sugar
- 6 tablespoons balsamic vinegar
- 2 cups water
- 1 ½ teaspoons fresh lemon juice
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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.
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Combine figs, sugar, water, balsamic vinegar and lemon juice in a medium-large saucepan over medium heat.
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Bring to a boil then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
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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.)
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Cook for another 5-10 minutes until the jam is thickened to the desired state. (It will get a bit thicker as it cools).
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Taste the jam. If you would like it a bit tangier, add an extra tablespoon or two of balsamic vinegar.
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Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
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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.
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.
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Bonnie L. McDaniel says
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
Chris Scheuer says
That's great, Bonnie! We will send the labels.
Emily says
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.
Chris Scheuer says
Sure, Emily!
Teresa Hitt says
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
Chris Scheuer says
Awesome! Thanks for letting us know, Teresa! We will send the labels.
Melissa says
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!
Chris Scheuer says
Sure, Melissa! Enjoy!
Jackie says
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 !
Chris Scheuer says
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!
Sharon Cunningham says
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.
Chris Scheuer says
That sounds delicious, Sharon! We are happy to send the labels.
Tina says
I am buying some figs this week. This looks delicious!!
Can I please have the labels?. Thank you!!😊
Chris Scheuer says
Sure, Tina!
Nicole says
-lease send me the beautiful labels
I am making this soon
Chris Scheuer says
Sure, Nicole!
Sue says
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
Chris Scheuer says
That's great to know, Sue.
Sue says
Love this jam. Very good warm. Please send me the labels. Thank you.
Chris Scheuer says
Thanks, Sue! We will send the labels.
Helen Keesee says
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!
Chris Scheuer says
We will send the labels, Helen. Enjoy!
Minnie says
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.
Chris Scheuer says
Thanks, Minnie! We will send the labels your way.
Carol says
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!
Chris Scheuer says
That's great, Carol! We will send the labels!
Kay Koll says
Please send me the Balsamic Fig Jam
Chris Scheuer says
Sure, Kay!
Kim says
Fabulous jam recipe!! Thanks so much for the recipe. Would love the file for the labels.
Thank you!!
Chris Scheuer says
Thanks, Kim! Happy to send the labels 🙂
Jeanne Myers says
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!
Chris Scheuer says
Sure, Jeanne! Enjoy!
May says
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. 😊
Chris Scheuer says
Yay! Thanks so much for lettings us know, May!
Victoria Love says
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!!
Chris Scheuer says
Awesome! Thanks for letting us know, Victoria!
Jan Kuehn says
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
Chris Scheuer says
I'm so glad you enjoyed this recipe, Jan! I haven't tried adding jalapeno, but you might be interested in this sweet and spicy version- https://thecafesucrefarine.com/sweet-and-spicy-fig-spread/comment-page-5/?swcfpc=1#comment-461411 . We will send the labels your way!
Eva says
Thank you very much for this wonderful, easy recipe using dried figs. Easy, and wonderful tasting.
Chris Scheuer says
Thanks, Eva!
Jane says
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
Chris Scheuer says
Hi Jane, you should be able to make this recipe without the vinegar, you would just need to cook it a little longer
Dianne Sullivan says
loved this jam...would love labels...i am obsessed with jam making....just finished carrot cake jam...oh my!!!
Chris Scheuer says
I know what you mean! We will send the labels your way, Dianne!
Jane says
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
Chris Scheuer says
Awesome! Sending the labels your way, Jane!
Mary Lawrence says
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
Chris Scheuer says
Thanks so much, Mary! We will send the labels!
Bridget says
Love this recipe! Can I please have the labels? Thank you!
Chris Scheuer says
Sure, Bridget!