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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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LIllian Aaron says
Can you send me a pdf of the labels for the gift jars please?
Chris Scheuer says
Sure!
Brandi says
Can fresh figs be used in place of the dried ones? (I have an abundance now.)If so, do you know how much would be used?
Also, the link to the water bath canning isn’t working.
I would love to have the label. Thanks!
Chris Scheuer says
Hi Brandi, I haven't tested this recipe with fresh figs so I can't say the exact amount. Thanks for the heads up regarding the water bath canning. I will fix that and send you the labels.
Lorelei Engerer says
Wow this is wonderful I’m loving all your recipes I just made the fig jam I would absolutely love the little labels to tie on my jars also the rosemary bars they are delicious too
Chris Scheuer says
Thanks, Lorelei (I love your name!), I'll be happy to send you the labels.
Lorelei Engerer says
Really?!!! I’m a flight attendant and I want to bring some to the girls I’m flying with .. also going to visit a family in Dominican republic later in the month thought I could make jars for their family and neighbors as a gift from Cali ♥️
Chris Scheuer says
Hope you got the labels. If not let me know and I'll re-send them.
Lorelei Engerer says
Thank You 😊
Mary says
This looks delicious ! Would you please send the label pdf?
Thanks..
Chris Scheuer says
Sure! I'll send it now, Mary!
Jennifer de Souza says
Hi Chris and Scott
Hope you guys are keeping safe during this Covid-19 pandemic...
I was wondering if you would be so kind as to share a good recipe for blueberry jam using frozen blueberries (without using fruit pectin) as I have quite a load of them in my freezer. I look forward to your reply. Thanks very much and take care...
Chris Scheuer says
Thanks so much, Jennifer, for your kind wishes. I don't have a blueberry jam recipe at this time but that's a great idea and I will put it on my list. In the meantime, you could make these blueberry muffins - so good! https://thecafesucrefarine.com/copycat-starbucks-blueberry-muffins/
Amelia P. says
I made the recipe and I was pleasantly surprised! The jam tastes delicious! I gave it to a friend as a hostess present and she was delighted! Thank you very much!
Chris Scheuer says
You're welcome, Amelia! I'm so happy you (and your friend) enjoyed it!
Chris Scheuer says
You're welcome, Amelia! I'm happy you and your neighbor enjoyed it!
CIPORA Ben Yacov says
HI. just made the jam and i love it.
Chris Scheuer says
Yay! Thanks so much for sharing your results!
Linda says
Came out great! Thanks so much for the simple but delicious recipe. I’m new to making jams myself. Do I let it cool completely before putting lids on? And if I am freezing do I put it then in freezer or refrigerate then freeze? I have old fig spread jars I’m using but would love the labels for the future. Thanks in advance!
Chris Scheuer says
Hi Linda, Bravo to you for making jam!
I always wipe the top edge of the jar and put the lids on the jars as soon as I fill them. You can put them right in the freezer or refrigerator. I'll send you the labels now.
Andrea Schuster says
All of this looks yummy! Please send me your label template! thanks!
Chris Scheuer says
Hi Andrea, will do!
Gina says
Please send me the labels
Awesome jam! Thanks!
Chris Scheuer says
Thanks, Gina! Just sent you the labels.
Judi Gibbs says
Just made up a batch exactly as written. Delicious although I could have done a better job with the immersion blender - some bigger bits, but all good. Set up nicely! Will be a fave for breakfast toast. I also loved your raspberry jam and have used it often. I like not making a huge batch of jam which is also a huge effort. This was a perfect Sunday afternoon project. And if you can still send them I would love the labels for my Weck jars... Thank you so much.
Angela says
This recipe is amazing! I bought some packaged dried figs at a discount (can't pass up a deal - ever!) and then had no idea what kind of recipe to look up, except fig newton cookies. This intrigued me, so I tried it. Even my kids like it, and the 8yo is a picky, picky eater. What a great side with chicken and pork - which is what we've tried so far. Thank you for making the beautiful labels as well. I'd love the PDF. P.S. What are those gorgeous seeded crackers (or is it a mini loaf) in the photo of the cheese board? Thanks again.
Chris Scheuer says
Thanks, Angela, for such a wonderful, detailed review. We appreciate you taking the time. I"ll send you the label pdf now.
Kathy says
I’m eager to make this and would love to have the pdf for the labels. Blessings to you!
Chris Scheuer says
I will send you the labels now, Kathy!
Marsha Day says
I'm going to get ahold of some figs and make this today! Would love to receive via email, those charming labels.
Chris Scheuer says
Hi Marsha, labels are on the way!
Karen says
Thanks so much for wonderful ideas and presentation. PDF labels, please.
Chris Scheuer says
Sure! I'll send them now, Karen. Hope you enjoy the jam!
rosemary says
Hi new to your website, this fig jam sounds wonderful could you please send me the PDF would love to give for gifts .
Chris Scheuer says
Welcome to The Café, Rosemary! Sending you the labels now!
Nancy says
OMG!! This is the most amazing fig jam ever!! I've now made all of your jam and jelly recipes and there isn't a bad one in the bunch! Could you please send me the beautiful labels for this one? Thanks
Chris Scheuer says
Thanks so much, Nancy for sharing your results! I'm so happy you've enjoyed the other jams too. Sending you the labels now.
Mary says
Chris...
This is a definite keeper! Easy, delicious and very “giftable”. Thank you so much for the recipe (which I have made twice already and will be making again so I can have some for myself) and for the labels-a perfect finishing touch!
PS the seasoned nuts are all big hits, too!
Chris Scheuer says
You're welcome, Mary! Thanks for sharing your results!
Sheryl Johnson says
This recipe looks absolutely PERFECT for using my dried figs! Is it still possible to get the pdf for the beautiful label?
Chris Scheuer says
I think you'll enjoy it Sheryl and, yes, it a wonderful way to use dried figs. Sending you the labels now!
Jana says
My husband's aunt made this jam and I am in love! I just gathered all the ingredients and all I need is the pdf to make your pretty labels. Please email it to me
I plan on gifting them at NYE party.
Love your website!! Looking forward to getting lost in all your recipies. ~Jana
Chris Scheuer says
Hi Jana, I'm so happy you have enjoyed this jam! Will send you the labels now!
Sani says
Thank you for the lovely recipe! Just loved the cheese board! Would love to have the beautiful labels to make this into a gift. Thank you!
Chris Scheuer says
Hi Sani, you're welcome. Labels should be on the way!
Kathleen says
Just found your Christmas gifts & love the sound of your fig & Orange Cranberry Jams as gifts .. would be grateful for the labels to add to the jars. Looking forward to taste testing these!
Chris Scheuer says
Hi Kathleen, I will send them to you now!
Tiffany says
Thank you for this wonderful recipe. My family and neighbours love it. I decided to make it as a gift to the teachers for Christmas. I was wondering if you could possibly email the beautiful labels?
thank you 🙂
Chris Scheuer says
Hi Tiffany, I'm so happy you enjoyed it, I will be happy to send the labels! Merry Christmas!
L VM says
Hi Chris - Just about to make a batch of your Balsamic Fig Jam. When I saw it had balsamic in it - all the other recipes i was searching through fell by the wayside! I can imagine how earthy & rich it will taste. If you could kindly send the pdf for the canning labels it would be much appreciated. It will be a sweet touch on the jars once finished. Christmas Blessings!
Chris Scheuer says
Hope you enjoy it as much as we have! Just sent you the pdfs!
Lynn says
Looking to make both the Fig and Orange Cranberry jams for gifts so would love the labels. I made the Clementine Hot Pepper jam for gifts last Christmas friends & family loved it. Thanks for all the great Receipes Chris.
Chris Scheuer says
Thanks so much, Lynn! I'll send them both to you right now!