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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 post for further instructions and more detailed tips.
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Amy says
Hi Chris, I brought some dry fig’s from Europe and I will definitely will make some jam this weekend
Can you pls send me both labels and ….
Thank you 😊
Chris Scheuer says
Sure, Amy! Enjoy!
Gloria says
Hi Chris. Would you please send me both labels? I am looking forward to trying this recipe very soon. Thank you so much, it sounds delicious.
Chris Scheuer says
Sure, Gloria! Enjoy!
Yvonne Surette says
Making this now. My kitchen smells wonderful. It's for Fig Jam, and Brie baked in puff pastry for Thanksgiving. I added fresh grated ginger, a couple of dried apricots.
Chris Scheuer says
Yum! That sounds wonderful, Yvonne!
Karen says
Thank you for a delicious recipe! It turned out perfect!
I used a high quality natural Blueberry Balsamic as that’s what I had on hand. So yummy!
I would love some labels too please!
Thank you!
Karen
Chris Scheuer says
Yay! Sending the labels now, Karen!
Maria Esposito says
Can you send me some labels too:)
Chris Scheuer says
Yes! Sending them your way, Maria.
Kathy Dodds says
I Will be preparing this tomorrow! Thank you ahead of time for what I know is going to be a terrific treat! How do I access those amazing labels?!
Chris Scheuer says
We will email them to you, Kathy. Enjoy!
Maryann V says
Last week, I bought a bag of Smyrna figs from Costco. Today, I found your recipe and I'm planning to make it and give out the jars to my friends and neighbors for Christmas. Can you please send me both label?. Thank you so much.
Chris Scheuer says
Sure, Maryann! Enjoy!
M. says
Chris, may I kindly ask for this label? The label. color goes great with the color of the jam. I really appreciate that dried figs can be used, since our fig tree was not productive this year. Thank you for sharing the recipe and the labels. God bless.
Chris Scheuer says
Sure, M! Enjoy!
Peggy says
Chris, I would love to have the labels. I will be making this for sure!
Chris Scheuer says
Sure, Peggy! Enjoy!
Klaire says
Hi! I will be making this jam on Thursday to give as gifts!!! I purchased really pretty 6 ounce canning jars off Amazon, and I will be using the dried figs from Costco. Thanks for the great recipe and simple instructions!
Please send me both labels, thanks so much!
Kind regards,
Klaire
Chris Scheuer says
I hope you enjoy it, Klaire! We will send the labels now.
Diane P. says
Hi Chris, I would love to have the 2" labels please. Like you mention in your post it's never to early to start on Chrsitmas gifts. Thank you so much and very excited to make this jam.
Debra C York says
This sounds so delish! I bought jelly jars just for this recipe. Please send both types of labels.
Chris Scheuer says
Thanks, Debra! Hope you enjoy! Sending the labels your way now.
Margaret H says
I'm sure I commented before but dont see it, here it is again.
Can I half this recipe and if so are there any pointers I need to know in advance.
Many thanks for your lovely recipies they never fail to impress,
you make them simplified and make us feel more than capable of success.
Chris Scheuer says
Hi Margaret, sorry that we missed your earlier comment.
Regarding your question, yes you could half this recipe since there is no pectin involved. The cooking time might be just a bit shorter.
Thanks for your kind words, I love making people feel successful at cooking!
Della-Marie Caccamo says
This fig jam sounds delish and I am eager to try it! Would you be able to send me both styles of the labels please?
Chris Scheuer says
Sure, Della-Marie!
Navy says
Can't wait to try this fig jam recipe! May I please get the PDF for both styles of labels? Thank you so much!
Chris Scheuer says
Sure, Navy! Enjoy!
Ellen says
I want to make this special recipe balsamic fig jam and would love those labels
Chris Scheuer says
Sure, Ellen!
Aileen Alexander says
Delicious jam Chris now I want to try the spicy one. Could you please send labels?
Chris Scheuer says
Thanks, Aileen! We will send the labels!
Marcy says
Hi Chris, I have followed you and used many of your delicious recipes for many years. You are so inspiring. Please send the labels in both sizes please. I cant wait to make this recipe and give as gifts. Thank you so much for all of your creativity.
Chris Scheuer says
Thanks, Marcy! We will send the labels now!
Kim says
Hi! Can this be made without the added sugar? What would be a good substitute if the added sugar cannot be eliminated?
Chris Scheuer says
Hi Kim, your best bet would be to look for a no sugar fig jam recipe. The sugar in this recipe acts as a thickener and a preservative so it’s an important ingredient.
Stephanie Bowes says
Love your recipes.
Please send the labels.
Chris Scheuer says
Thanks, Stephanie! Sending the labels now.
Lisa says
Hi, I'm in the process of collecting enough figs to make this jam once they ripen (we're freezing them as they do). Could you please send your template for this fig jam - they look terrific! Thanks so much! I will post an update once I make the jam.
Chris Scheuer says
Sure, Lisa!
Carol M. says
I don’t use a ball jar & lid. I use a 4oz jar with a lid that has rubber inside the lid and they screw on. Do these have to have to be put into a water bath. Also, do they need to be refrigerated? I’m making 200 jars as a wedding favor and the wedding is in March so 2022. Thanks
Chris Scheuer says
Hi Carol, if you don't use a water bath, no matter what type of jar it is, this spread needs to be refrigerated or frozen. If you do use a hot water bath, it needs to be a jar that is approved for canning. This is important so that you don't cause anyone to get sick.
If you're planning to make this now for a wedding 6 months from now, make sure you have the proper jars and use the hot water bath to ensure safety.
This jam is good for 2-3 weeks in the refrigerator and several months in the freezer but it should not be kept at room temperature for more than a few hours.
Martha Austin says
Please send both sizes of labels for Easy Balsamic Fig Jam. thank you.
Chris Scheuer says
Sure, Martha!
Gerard Lim says
Will be making it soon starting with fig jam from Costco; any pointers?
Also would appreciate receiving both pdf labels. Thanks.
Gerard.
Chris Scheuer says
Hi Gerard, sent the labels. I haven't tried making this from store-bought jam so I can't really say.
LC says
Hi! I would appreciate it if yuo can share the file for the cardstock for me
Chris Scheuer says
Sure, LC!
Tawni T says
Hi, I'm preparing to make this jam with fresh figs. Would you mind sending your template for this fig jam? Thanks so much! I will post an update once I'm finished 🙂
Chris Scheuer says
Hi Tawni, I haven't tried this with fresh figs so I can't personally advise you without further testing but a few readers have reported good success with fresh figs.
V Daniels says
Hi Tawni, did you make the jam with your fresh figs? I have some fresh/frozen figs and wanting to make as well. I'm thinking eliminate some or most of the water. Please let us know how it turned out! This recipe sounds delicious!
Paula says
I'm excited to try this, instead of regular fig jam for toast. All your suggested uses sound wonderful. I have a ton of fresh figs from my tree so I'll cut those up and put them in the food dehydrator, then whip up a double batch with a hot water bath. I would appreciate the .pdf of the labels for lids! Thanks Chris!
Chris Scheuer says
Hope you enjoy it, Paula! We will send the labels now.
Linda Martin says
This is great recipe. Easy to follow and very tasty.Love it. Would love to have the label templates.
Chris Scheuer says
Thanks so much, Linda! We will send the labels now.