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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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Roni says
I have made this once already and making again today. Love it! I would love to have both sizes of the pdf labels! Thank you!
Chris Scheuer says
Sure, Roni!
Jennifer Alexander says
A marriage of two of my favorite ingredients - figs and balsamic vinegar. Although I might have thought them an unlikely couple.
I'm making a double batch this morning; some for me and some for gifts. I can't wait to try with artisan cheeses. I'll update with a star rating after we try it.
I'd love the labels. Such a nice touch!
Thanks
Chris Scheuer says
Hope you enjoy it, Jennifer! We will send the labels now.
Mr Stuart Abraham says
Hi Chris,
Great and easy fig jam. Please send labels
Cheers
Chris Scheuer says
Thanks, Stuart! Just sent the labels.
Jane Marie Greene says
Hi!
Can't wait to make your fig jam recipe! I've made fig jam before, but never with Balsamic vinegar so I'm excited! Can you please email me both sizes of the labels?
Thanks so much!
Jane
Chris Scheuer says
Sure, Jane! Enjoy!
Heather says
My first time making any kind of jam, and this turned out GREAT! I kept about a third and filled 3 small jars with the rest to give away. Everyone loved it! We ate it plain on crackers and apple slices, and we also served with various cheeses, which were all delicious: Blue, Goat, and cheddar. So fast and easy to make - I'll definitely be making this again and will be back to this site to try more recipes. Thank you!
Chris Scheuer says
Thanks so much for sharing your results, Heather! I'm so glad you enjoyed the jam.
Leanne says
This is the recipe I’ve been looking for! Heading to the kitchen now to make while the Super Bowl is on. I would love the pdf for labels. Thank you so much!
Chris Scheuer says
Hope you enjoy it, Leanne! We will send the labels.
Cheri Di Dio says
I, too, had a bag of dried Turkish figs we weren't fond of, and am so grateful to have found this recipe! From all the feedback from others, I can tell it's going to be something I'll want to gift to neighbors and friends. Please forward the .pdf label, as I think they'll make my gifts complete! And thanks for sharing this recipe!
Chris Scheuer says
Hope you enjoy it, Cheri! We will send the labels now.
Carolyn Frazier says
This is the best jam ever. I have received so many raves about it! Please send me the label pdf. I would certainly appreciate it. The blood orange is in the making next! Keep 'em coming!
Chris Scheuer says
Yay! So happy to hear that, Carolyn. We will send the labels now.
Ingrd Woods says
I would love the pdf for the labels. So far , I have only made fig jam from fresh figs- looking forward to trying the dried version! Love your site- it is one of my go- to reads.
Chris Scheuer says
I think you'll be surprised at how delicious this is with dried figs!Thanks for your kind words 💕
Ingrd says
I would love the pdf for the labels. So far , I have only made fig jam from fresh figs- looking forward to trying the dried version! Love your site- it is one of my go- to reads.
Chris Scheuer says
Sending the labels now!
Adrienne Lewis says
Loved this recipe..shopped in several supermarkets looking for fig jam, happy day when I found you. Love my apple, Brie and fig jam sandwich!!
Please, if you have a minute, please send me the labels
Thanks again
Chris Scheuer says
So happy you loved it, Adrienne! Sending the labels now 😊
Paula says
Just amazing!! I doubled the recipe and it did take longer than the stated time so just keep cooking till the jam thickens! I tried this with some brie on crackers - Absolutely delicious. I plan to give some away and then freeze the rest to have on hand for a quick cheese board. I know there is a lot of hard work behind each recipe and posting - Please know it is appreciated!!
Nicola Calabrese says
I usually make fresh fig jam, using figs from our own garden, and often adding chopped almonds (also from our own trees), which work really well. Now fig season has ended, I tried this recipe. Added less balsamic (husband is Italian and not keen on that idea!) and added more lemon juice. This quantity made 2 decent sized jars. Nice flavour and will definitely make again, perhaps experimenting with less sugar.
Chris Scheuer says
Thanks for sharing your results, Nicola.
Jim Elbrecht says
Well, THAT was a success. Even easier than expected. I used a large, heavy pot, and removed from the flame at 10 minutes to work it with my stick blender. By the time I was done it was setting up, so I just jarred it and licked as much as I could off the utensils and the inside of the pot. I used Turkish figs for this batch, but I'm going to try mission figs for the next one. Warn me if you think they'll react differently.
Thank You
Chris Scheuer says
Awesome 👏🙌👏 So happy this worked well for you, Jim!
Regarding your question about the figs, I have found that both Turkish and Mission figs work well.
Amy says
Loving this recipe!!.. Super easy looking and during Covid I actually have the ingredients on hand. I am a new canner and going to waterbath this one! Could I also have your cute labels? .. I will share my pictures on Pinterest , also are you on Instagram?
Chris Scheuer says
I think you'll love it, Amy! The labels should be in your email!
Yes we are on IG - we're @thecafesucrefarine
Melanie says
Wow just made this today - it’s brilliant and si so easy. We live in Ansião in central Portugal and have a glorious pingo mel fig tree so made lots of chutneys and jam this year.
My husband loves dried figs at Christmas time but the bag he brought a bag turned out to be hugely disappointing not soft but VERY dry. And so we found your recipe and now have a winning jam.
Going to try the crackers too, well Richard will, he enjoys his baking. They will be delicious with this jam and the glorious queijo São Jorge from The Azores.
Thanks so much and shall certainly be keeping my eye on your page from now on.
Bom Ano Novo.
Best wishes from Melanie and Richard
Chris Scheuer says
Yay! So happy this worked out well for you, Melanie! Thanks so much for sharing your results. Hope you enjoy the crackers too! Bom Ano Novo to you too! 💕
Pat Padawer says
I just put all the ingredients in my grocery card for instacart delivery. I'm looking forward to making this.... Looks delicious!
Please send me The PDF labels I think they'd be such a cute addition to the jam. Nice New year's gift! Great article
Chris Scheuer says
Awesome! We'll send the labels now!
BETH J LASTER says
What do Ii do if the jam is too watery? It's delicious- just not congealed enough to be a jam.
Chris Scheuer says
Hi Beth, you could simmer it down a little to make it thicker.
Nicola Calabrese says
Aside from boiling down more, try adding lemon juice as it’s a natural pectin. I also pop strips of lemon peel in, fishing them out at the end.
jocelyn says
Hello, thanks so much for this amazing and simple recipe, I just finished making a batch and the jam is perfect. Can you please send the labels.
Chris Scheuer says
You're welcome, Jocelyn! We'll be happy to send you the labels!
Susan says
Thanks.I just made fig jam. yummy!.please email me labels.I made 3 jars.Thanks.
Chris Scheuer says
We'll be happy to send the label, Susan! Enjoy!
Suzette BUCZEK says
Excellent jam! Bought the big bag from Costco and everyone I've shared it with, loved it too!!!
Chris Scheuer says
Yay! I'm so happy you enjoyed this recipe, Suzette! Thanks so much for taking the time to leave your review!
Sadie White says
Thanks so much, they turned out great! Love the. Flavor! Will share with friends! Merry Christmas!
Chris Scheuer says
Thanks, Sadie! So happy you had good results. Enjoy!
Kathy Guia says
I, too, had some dried figs that I did not know what to do with. This is a must. It is certain I will never have figs I don't know what to do with .
Thank You!!
Chris Scheuer says
Awesome, thanks for sharing your results, Kathy!
Taylor Aceto says
Just made this as I've had a bag of dried figs in my pantry for months. I didn't like them on their own but figured I'd take a crack at the jam. It is phenomenal and I still have more I can use to make! Possibly as gifts for family this year! Now I just need some jars! I didn't have lemons so I juiced one lime and it works! Thank you 😊
Chris Scheuer says
That's so aawesome, Taylor! This is a great way to use up dried figs. Thanks for sharing your review. Sending the labels now!
Shirl says
Just delicious! I would love the PDF . Thank you in advance. Ooops, ask for the PDF for another jelly that didn’t have one, so sorry. Got carried away with your perfect jam/jelly recipes.
Chris Scheuer says
No problem, Shirl! Just send you these labels!
Sherry Tedesco says
May I please have the fig jam pdf
Laura says
I have fallen in love with your site!
So many truly delicious and special recipes.
I'm making your fig Jam and mango paper jelly as gifts this year.
Your hard work is much appreciated.
May you have a blessed Christmas.
Please send me the label files.
Laura
Chris Scheuer says
Ah, thanks so much, Laura. I appreciate your kindness and encouragement! We'll be happy to send the labels.
Martha says
Hi may i have a copy of the labels too?
Thank u. Anxious to try the jam!
Chris Scheuer says
Sure, we'll be happy to send them, Martha!