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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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Nicole says
No pectin needed in this jam? If I boil the finished jars will they last longer? Can I please get your cute labels? 🙂
Chris Scheuer says
Hi Nicole, no pectin in this jam. I have not canned this but others have reported success. We are happy to send the labels.
Yvonne Young says
Please email me a template for your small and large labels for Fig Jam. Plan on making this as stocking stuffers for family members
Chris Scheuer says
Sending them your way, Yvonne!
Michelle Lee says
I can't wait to try this! Please send me both labels. Thank you!
Chris Scheuer says
Sure, Michelle!
Alexandra Dawe says
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?
Chris Scheuer says
Hi Alexandra, you can always cook this jam a little longer to thicken it more.
D Hoover says
Please share both templates. I am making jam tonight. Thanks
Chris Scheuer says
Sure, D!
Nancy Luckhardt says
Love this Jazm..it turned out perfect..would love to get the small labels..
Chris Scheuer says
Sure, Nancy!
Fiona Waldorf says
Hello-
Approximately how many oz does one batch make? Sounds delicious, I just want to figure out how much to make for gifts.
Thanks!
Chris Scheuer says
Hi Fiona, This recipe yields 24 ounces or 4 6-ounce jars of jam.
Fiona says
Fantastic! Thank you and happy holidays!
Susan says
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
Chris Scheuer says
Sending them your way, Susan!
Geri Carr says
Wonderful recipe. I’ve been look for one for months.
Please send along the label template.
Cheers G. Carr
Chris Scheuer says
Sure, Geri!
Dianne Howard says
Great recipe I would love the labels please
Chris Scheuer says
Sure, Dianne!
Barbara Ferguson says
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.
Chris Scheuer says
Sure, Barbara!
Susan says
I made this jam this morning! Delicious! I would love to have the tag template. Thank -you!
Chris Scheuer says
Sure, Susan!
Angela says
Very excited to include this jam in my homemade gift baskets this Christmas! Please send template for labels!
Chris Scheuer says
Sure, Angela!
Jackie says
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.
Chris Scheuer says
Thanks for your review, Jackie!
Vance says
Love this recipe! Please send me the template for the small labels. Thank you!
Melinda says
Wish i made this sooner! So easy& delicious..
Please send the template for labels
Chris Scheuer says
Thanks, Melinda! Sending them your way.
Chris Scheuer says
Sure, Vance!
Kimberly Carey says
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,!
Chris Scheuer says
Sure, Kimberly!
Jackie says
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!
Chris Scheuer says
Sending them your way, Jackie!
Louise Havers says
Hi there, great recipe. Please send printable labels in both sizes.
Thank you
Chris Scheuer says
Sure, Louise!
Susan Mulligan says
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!
Chris Scheuer says
That's great to know, Susan! We will send the labels your way.
Brad says
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.
Sas says
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
Chris Scheuer says
Sure, Sas!
Leigh says
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
Chris Scheuer says
That's great, Leigh! Sending the labels now.
Susan Landsman says
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
Chris Scheuer says
We will email you all the info, Susan. Enjoy!
Jackie says
Hi, this looks great. I can't wait to try it. Please send me the printable labels.
Jackie
Chris Scheuer says
Sure, Jackie!
Andrea Phelps says
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.
Chris Scheuer says
Sure, Andrea!
Judy Bonnell says
Love the recipes. Please send both labels.
Chris Scheuer says
Sure, Judy!
Bonnie L. McDaniel says
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!
Chris Scheuer says
That's great, Bonnie! We will send the labels.
Sharon Cundiff says
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.
Chris Scheuer says
Thanks for letting us know, Sharon! We will send the labels your way.
Shanna says
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!
Chris Scheuer says
Hi Shanna, I haven't tested this with coconut sugar, so I can't say for sure. We will send the labels your way.
Cherry Snyder says
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!
Chris Scheuer says
Thanks, Cherry! We will send the labels your way.