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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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Debi says
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 🙂
Chris Scheuer says
Thanks, Debi! Sending you the pdf for the labels now. Enjoy!
Lenore Drews says
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.
Chris Scheuer says
Just sent both of them to you, Lenore. Enjoy!
Audrey says
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!
Chris Scheuer says
Thanks so much, Audrey. I really appreciate your kind encouragement! I am sending the labels now.
Candy says
Would love the pdf file for the balsamic fig jam. Thanks so much
Chris Scheuer says
Hi Candy, I just sent you the labels. Hope you enjoy it!
Carol says
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
Chris Scheuer says
Hi Carol, we love figs too! So happy you got a chance to make the jam. Will send you the labels now!
Gayann says
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!
Chris Scheuer says
Haha! I love it, Gayann, that's my job! 💕
Belinda says
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! 🙂
Chris Scheuer says
Thanks so much, Belinda! Enjoy the jam and the labels!
Gayann says
Your jams have never failed me! May I please have both PDFs
Kathleen says
I just made some of this to give as Christmas gifts. I’d love to have both labels, please.
Thanks
Chris Scheuer says
Hope you enjoy the jam, Kathleen. Sent you the labels!
Karen says
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.
Chris Scheuer says
Hi Karen, what a great gift! Will send you the labels now, enjoy!
Nancy A Blaker says
HI JUst getting to start the fig jam..I would love to attach the dangle label! Cant wait to try this.. Thank you..
Chris Scheuer says
Hi Nancy, hope you enjoy it, labels sent!
Sherri says
Just chopping the figs now!
Please send the PDF for the labels ❤️
Thank you
Sherri
Chris Scheuer says
Hope you enjoy the jam, Sherri! Labels should be in your inbox.
Lynda says
Chris, could you please send me the PDF. I’m about to make this recipe for Christmasgifts. Thank you!
Barb says
Thanks for all the wonderful recipes... making the fig jam and would love the pdf for the labels please!
Chris Scheuer says
Enjoy the jam Barb! Just sent your labels.
Karo Hall-Frazier says
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.
Chris Scheuer says
So happy you have enjoyed the jam! Just sent you the labels.
Dixie says
Outstanding! Love trying and sharing your creations.
Please send pdf for both styles of your cute little tags, so sweet for gifts.
Happy Thanksgiving !
Chris Scheuer says
Thanks so much, Dixie! Just sent you the labels, enjoy!
Mary Dodge Bovaird says
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.
Chris Scheuer says
Jars of this jam will make a lovely gift! Just sent you the labels.
Kim Fleitman says
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!
Chris Scheuer says
Hi Kim, sent you the labels. So happy you enjoyed the jam and THE BACON 💕
Rowela says
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
Rowela says
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
Carolynn Lyman says
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!!
Chris Scheuer says
Hi Carolynn, YUM! That sounds wonderful. I love their smoked cheese, so delicious! Just sent you the labels.
Annamarie Mangili says
I haven't made the jam yet, but I would love the PDF for the labels! Thank in advance
Linda terry says
Sounds wonderful. I’m going to make a batch today. Would love to have the tie on label! Thanks
Chris Scheuer says
Hi Linda,
Sorry for the delay, things have been a little crazy. But I just sent you the labels.
Barb Bowen says
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
Chris Scheuer says
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!
Barb Huisman says
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
Chris Scheuer says
Thanks, Barb! Sent you the labels!
Julie Walker says
Going to make this jam this week coming! Would love the PDF for the labels! Love your website!
Chris Scheuer says
Hi Julie, just sent you the label PDF. Enjoy!