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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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Rosan Zorrilla says
Thanks for sharing your recipe. Will definitely try it but will do with fresh figs since i have an abundant harvest. Will let you know how it comes out. I've been making a boozy fig jam every summer so this will be a nice change. May I please ask you for your template for labels?
Thank you.
Rosan
Chris Scheuer says
We are happy to send them, Rosan!
Karen says
Your jams and jellies are wonderful!!! Can you please send me the template for the Balsamic Fig Jam? Thank you for all your great recipes!!!
Chris Scheuer says
Thanks, Karen! We will send the labels!
Michele says
I'm excited to try this recipe. I've ordered the Weck jars and am going shopping for figs! Please send a PDF of both labels.
Chris Scheuer says
Sure, Michele!
Payal says
Hello, This looks like a wonderful recipe and I have a bag of figs from Costco. Its my top priority for this weekend. One question though, I don’t have Balsamic Vinegar? Can I leave that out or is there any substitute for that?
Thank you 😊
Chris Scheuer says
Don’t leave it out! Wait until you can pick some up! It makes a delicious difference!
Payal Maskara says
Thank you. Will definitely update once I have made it 😊
Payal Maskara says
Also can I use coconut sugar or brown sugar?
Chris Scheuer says
I think either of those will work fine!!
Faye says
Love this recipe! I do can with a water bath because i send jams back east to my kids. I would love to have the labels please! I am going through a lot of your recipes! Fantastic! Thank you
Chris Scheuer says
Thanks so much, Faye! We will send the labels now.
Marilyn Sokol says
Loved this recipe for dried fig jam. Can I use the same recipe for dried cherries?
Chris Scheuer says
Hi Marilyn, I haven't tried this with cherries so I would need to do some testing before I could say for sure.
Bev says
Just subscribed to your site after finding this delicious and easy recipe. It was the perfect use of my large bag of Costco figs, and a great addition to my cheese boards! I would love to receive the pdf for both of your beautiful labels. Thank you!
Chris Scheuer says
Sure, Bev! I'm glad you found us!
Rosanne Lander says
Just made the jam. It is easy and delicious to make. I cut the recipe in 1/2 and only added 1/2 cup sugar
It is delicious!
Chris Scheuer says
Hi Rosanne, yay! So happy this turned out well for you! Thanks for sharing your results!
Sally says
Just made the jam - going to go great with ricotta on a cracker! Thanks you so much! Hope to make the strawberry freezer jam in a few weeks.
Would love PDF of the labels, too! Appreciate your site and generosity!!
Chris Scheuer says
Thanks, Sally! We will send the labels now!
Sadie White says
I love this recipe. I am making for the third time. It is so versatile, I have even added it to my eggs! I would love labels to share with friends❣️
Chris Scheuer says
I'm so glad, Sadie! We will get the labels out now.
RobynK says
Hi! Thanks for this great recipe. I recently purchased the Smyrna figs at Costco as well figuring I'd try to make jam. I really was unsure what the 12 ounces of figs referred to - weight or a cup and a half? I took a chance and used weight. In addition, I doubled the recipe as I like to can my jams and if I was going to the trouble of preparing the mixture, I wanted to make a lot! It came out perfectly! I made 6 full 8oz. jars and there was a bit left over which I refrigerated for immediate eating! Now I just to label my jars. If you are able to send me a copy of your beautiful label (the one that goes on top of the lid) I would so appreciate it. Thanks so much for sharing this excellent recipe!
Chris Scheuer says
Thanks for sharing your results, Robyn! Yes, it's 12 ounces by weight. We will send the labels!
Barbara says
I would like very much to have your labels. I make small jars of preserves to give the ladies who come to my Annual Afternoon Tea in September.
Thanks!
Barbara
Chris Scheuer says
Just sent them, Barbara!
Silvia Addante says
I would LOVEEEE the labels. I'll be making it for my friend that's on a strict diet, but has a cheat day on June 1st and 2nd. Fingers crossed
Thank you,
Silvia
Chris Scheuer says
We will send them now, Silvia!
Stacey says
Wanted to know what change would you recommend if using fresh figs?
P.s. Thank you for posting I found other recipes on your page that am excited to try!
Chris Scheuer says
Hi Stacey, this particular recipe was designed for dry figs. I haven't tested it with fresh figs so I can't say for sure.
Hope you enjoy the other recipes! Welcome to The Café!
Tawni says
Hi, I was wondering if you had success with making this fig jam, using fresh figs. I'm preparing to make this with fresh figs and would appreciate any advice you can offer since I'm diverging from the original recipe 🙂
Kimberly Stone says
I have a bit of the smyrna figs in my fridge...added them to a chicken dish earlier in the week. When looking for ideas to use up the remaining few, I came across your recipe. I'm getting right to it.
BTW I love the structure of your feed...especially the tips. The photo of the cheese board is spot on. We do a lot of boards in the evening instead of a meal. I got a good feeling girl, like I wanna invite you over for wine.
I'm off to make a little bit of jam. I'll let you know.....
Chris Scheuer says
Ha! We would have a great time, I think! Enjoy the jam, Kimberly!
Laura Meter says
I would love to make this for Mothers Day! Could you please send the pdf for the hanging label?
Thanks!!
Chris Scheuer says
Sure, Laura!
Ruth Dodson says
Would Love the instructions of both labels. Thus looks absolutely delish, and will be making this. Funny, just bought dried figs at Costco & then found your recipe.
Chris Scheuer says
Sure, Ruth! We will send them now 😊
Lisa E Carey says
I just found your site and I am going to try this recipe but I want to can the jam. Has anyone actually canned the jam? I am using a water-bath canner but I'm confused on if I have to use pectin. I am guessing not. Any suggestions? Can you please send me a pdf of the labels that hang on the jar? I will let you know how it turns out!
Chris Scheuer says
Hi Lisa, yes, that jam can be canned with a hot water bath. Just follow the recipe as written (with the pectin) then use the water bath as directed. There's a link above under "Café Tips" for canning the jam.
Lisa Carey says
Oh, Mannnnnnnn......I am getting ready to make this....tomorrow and my pdf label email got lost in Yahoo mail world. Can you please send me another copy? I am giving away as gifts to friends that love cheese boards. I will let you know how everything turns out. I'm canning rather than freezing as they are out of state.
Chris Scheuer says
Sure, Lisa! Enjoy!
Toni Douglas says
The recipe was the bomb! Yes please on the labels!!
Chris Scheuer says
Yay! Thanks, Toni! We will send the labels.
Kelly M Snoke says
Just made this Wonderful Balsamic Fig Jam. It is so good! I am serving it tomorrow with a cheeses, copying the suggested platter. I replaced the sugar with honey and added a little more lemon. Thank you for the inspiration. I had just bought dried figs and didn't know what to do with them.
Kelly M Snoke says
oh - and please send labels - I did these in hot water bath, 1/4 pint jars.
Chris Scheuer says
Sure!
Chris Scheuer says
Thanks for sharing your results, Kelly!
Kathryn Hulsmann says
Will try this recipe soon please send labels. Thanks
Chris Scheuer says
Sure, Kathryn!
Jay J. says
Thank you so much for the tasty recipe! It turned out great. Can you please send the label template?
Chris Scheuer says
Thanks, Jay! We will send the labels now!
Desiree DiSalvo says
Hello Chris,
I just made the balsamic fig jam tonight. Thanks so much for the delicious and easy recipe. I’m sure my family will enjoy their Easter treats. I would love the template for the hanging tag if you don’t mind forwarding.
Can’t wait to make the next recipe!
Happy Easter,
Desiree
Chris Scheuer says
Happy Easter, Desiree! We will send the labels now!
Terri says
Love this fig jam. Can you send template for making the label. Thanks for a great recipe. Going to make for Easter and send small jars home with guests.
Terri
Chris Scheuer says
Sure, Terri! I hope you enjoy it!
michelle says
i’d live the labels please:)
Chris Scheuer says
Just sent them, Michelle!
mary F howe says
absolutely delicious. thank you for the recipe. I cant wait to try some of your other recipes.
I would love the tags for this.
Chris Scheuer says
Thanks, Mary! We will send the labels now.
Margie Sutherland says
I made the Balsamic Fig Jam and was astonished how absolutely delicious it was! I gifted a jar to my sons girlfriends mom and she told him to tell me that she was going to hide under the bed and eat it all by herself!! I think that is a good analogy of how wonderful this jam tastes. I did freeze a couple of jars since I live alone and would devour the entire amount by myself in one or two sittings. If you are still sending the copy of the labels you made, I would love to have a copy. Thank you ever-so much for sharing this recipe with all of us.
Chris Scheuer says
I love that, Margie! We will send the labels!