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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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Elaine York says
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
Chris Scheuer says
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!
Trisha Brigham says
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.
Chris Scheuer says
Thanks, Trisha! So happy you enjoyed the truffles.
Just sent you the labels 🙂
Helen says
I would love the labels, please. The jam is SO wonderful, I’m making it as shower favors!
Chris Scheuer says
Hi Helen, sent!
Betty says
Would love the labels. On my list to make. Thanks so much!! Will be on the lookout for the bacon recipe.
Chris Scheuer says
I sent you the labels, Betty! Yes, I think you'll love the bacon too!
BJ Whitley says
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!
Chris Scheuer says
Thanks, BJ, so happy you've enjoyed The Café. Labels should be in your email.
Julia says
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!)
Chris Scheuer says
Thanks, Julia! These will make great teacher gifts with crackers! Sent you the pdf!
Nancy M Carlson says
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❤
Chris Scheuer says
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.
Nancy M Carlson says
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
Chris Scheuer says
Sent you the labels, Nancy! Hope you enjoy the jam!
I really enjoy that rolling pin too!
Karo says
Please send me the pdf for the fig jam. I want to make it for gifts.
Chris Scheuer says
Sent!
Paula Barnes says
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!
Chris Scheuer says
Yes, cheese lovers with definitely enjoy this jam! Sent you the labels.
Anne says
Hi this jam sounds fabulous. I would love the pdf for the labels please. Christmas gifts for 2019 sorted ✔✔
Chris Scheuer says
Haha! love it! Sent you the pdfs
Pamela Warren says
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
Chris Scheuer says
Thanks so much, Pamela, I'm happy you've enjoyed the blog 🙂 Just sent you the labels.
Debbie says
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.
Chris Scheuer says
Thanks so much, Debbie! This will make great gifts. Sent you the pdf!
Karo says
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!
Chris Scheuer says
Haha! I love it! Thanks for leaving your review on the cookies 🙂 Sent you the pdf!
June M Berger says
Hello Chris!
Thank you for this recipe.
Question: what is a 'steady, rolling simmer?
It's not boiling, correct?
Thank you!
Chris Scheuer says
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 🙂
Josie Watkinson says
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.
Chris Scheuer says
Thanks so much, Josie! Oh, that pizza sounds wonderful! Sent you the labels! The jam will make great hostess gifts.
Jean says
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.
Chris Scheuer says
A fig tree! That's awesome. Sent you the labels. Enjoy!
Tami says
Would love the labels too. This looks like a keeper recipe. Great for gifts
Chris Scheuer says
Sent you the pdfs, Tami. Hope you enjoy it!
Joanne says
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!
Chris Scheuer says
Cheers to you, too, Joanne! Sent you the labels, enjoy!
Jennifer @ Seasons and Suppers says
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.
Karen Calanchini says
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
Chris Scheuer says
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!
Chris Scheuer says
Thanks, Jennifer! It works so well!
Scotty Morris says
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!
Chris Scheuer says
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!
Tricia B says
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
Chris Scheuer says
I'm with you Tricia, fig jam is a winner in my book too!
Barbara Roy says
I’d love to make this jam for gifts! Please email both labels.
Great idea to pair with your crackers and cheese!
Chris Scheuer says
Yes, it's wonderful with cheese and crackers! Just sent you the pdfs!
Veronika says
Hi Chris,
You’ve saved my Christmas gift giving dilemma for this year!
Would you please share both labels with me?
Thank you!
Chris Scheuer says
Yay, it's always nice to figure that gift list out early! Just sent you the labels!
Meredith Childress says
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!
Chris Scheuer says
Thanks, Meredith, we love those ridiculously easy recipes too! Sent you both labels, have fun!
Cathy Hamrin says
So excited to try this, I too would love the labels!
Chris Scheuer says
Sent you the labels, have fun!