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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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Emily says
This jam is yummy. Could I have your label PDF please.
Lindsay @ The Café Sucre Farine says
Sure, Emily!
Carmen says
Wonderful jam! I used just 1 cup of sugar. I'd love the label pdf!
Lindsay @ The Café Sucre Farine says
Thanks, Carmen! Sending them now.
Cindie Price says
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
Lindsay @ The Café Sucre Farine says
That's great, Cindie! Sending them your way!
Jan Lange says
I would love both labels!! Can’t wait to make your fig jam & gift for Christmas!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Jan!
Marg says
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
Lindsay @ The Café Sucre Farine says
That's great, Marg! Sending the labels your way!
Marlene says
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!!!
Lindsay @ The Café Sucre Farine says
Thanks, Marlene! We will send the labels!
Susan says
What an easy, perfect recipe! Please email me your labels for this!
Lindsay @ The Café Sucre Farine says
Thanks, Susan! Sending them your way!
Miguel says
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.
Chris Scheuer says
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.
Bonnie Porter says
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
Lindsay @ The Café Sucre Farine says
Sending the labels your way, Bonnie!
Bonnie says
OMG! delish..now going to make more for gifting...Would love your both labels please.
Lindsay @ The Café Sucre Farine says
Thanks, Bonnie! Sending them your way!
Julie A. Fleming says
Please send your label for Balsamic Fig Jam.
Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Julie!
Mary Dodge Bovaird says
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!
Ghislaine says
Bonjour, je vais essayer. Pouvez-vous m’envoyer les deux types d’étiquettes svp? Merci d’avance
Lindsay @ The Café Sucre Farine says
Sending them your way, Ghislaine!
Dana says
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
Chris Scheuer says
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.
Shelley says
Please send lovely labels 2”
Lindsay @ The Café Sucre Farine says
Sure, Shelley!
Terri Bridges says
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
Lindsay @ The Café Sucre Farine says
Sure, Terri!
Pam Eades says
would love both the 1/12 and 2' labels for balsamic fig jam. it sounds yummy and would like to make.
Lindsay @ The Café Sucre Farine says
Sending them your way, Pam!
Carol says
Family loved the jam...would love the labels too.
Lindsay @ The Café Sucre Farine says
That's great, Carol! Sending them your way.
Malissa Henderson says
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!!
Lindsay @ The Café Sucre Farine says
Sending them your way, Malissa!
Jo says
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
Lindsay @ The Café Sucre Farine says
So glad you enjoyed this recipe, Jo! Sending the labels your way.
Susan Prillman says
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!
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for your review, Susan! Sending the labels your way.
Jocelyn says
Please send me the labels for both jar types!
Lindsay @ The Café Sucre Farine says
Sure, Jocelyn!
Sheila says
Please send me the labels.
Thank you
Lindsay @ The Café Sucre Farine says
Sure, Sheila!
Prencella Hamby says
Please send the labels. I've found some dried figs at my local store!
Lindsay @ The Café Sucre Farine says
That's great, Prencella! We will send the labels your way.
Yoland says
Hi, Loving your jam recipes, could you send the Balsamic Fig Jam labels please. Thank you 🙂
Lindsay @ The Café Sucre Farine says
So glad to hear that, Yoland! Sending them your way.