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This Ridiculously Easy Strawberry Balsamic Fig Jam comes together quickly with minimal effort thanks to dried figs. No canning skills required!
If you search "fig jam" in The Café archives , you might be surprised (or not!) to find that we already have six different varieties. Why? I guess it would be fair to say that we simply LOVE fig jam!
It's incredibly versatile... perfect on cheese and charcuterie boards, swirled into grilled sandwiches, spooned over goat cheese, used as a pizza base, and so much more (keep reading for lots of ideas). This sweet, tangy, and deeply flavorful Strawberry Balsamic Fig Jam is the latest addition to our delicious lineup!
What you'll find in this post...
A gourmet treat without gourmet prices
Ever experience sticker shock in the jam aisle? Fig jam, especially the kind sold in fancy grocery stores and gourmet markets, can cost up to $10 for a tiny jar. But what if I told you that you could make your own for a fraction of the price... and it's even better than store-bought? Your family and friends will be wowed!
Why we love this jam!
- It's ridiculously easy! No fancy equipment or canning skills needed, just a pot, a spoon, and a few simple ingredients.
- Year-round friendly. Thanks to dried figs, you can make this jam any time of year, no waiting for fig season!
- Gourmet flavor on a budget. With a sweet-tangy mix of strawberries, dried figs, and a splash of balsamic, it tastes like something from a high-end shop, but costs a fraction to make.
- It's versatile and impressive. Check out all the ways to use it under "Serving suggestions below.
- Small effort with big reward. You'll end up with a lots of jam, plenty for yourself as well as for lovely gifts!
Ingredients you'll need
You'll only need a handful of simple ingredients to create this rich, flavorful jam:
- Dried Figs - The star of the show! Dried figs bring natural sweetness and a thick, jammy texture. Mission or Turkish figs both work well. Just be sure they're soft and pliable.
- Fresh or Frozen Strawberries - Fresh is best when in season, but frozen strawberries work beautifully too. Just thaw and drain any excess liquid before using.
- Sugar - Granulated sugar balances the tangy notes and enhances the fruit flavors.
- Honey - Adds depth and a more complex sweetness that complements the figs and strawberries perfectly.
- Balsamic Vinegar - This is where the magic happens! It adds a rich, tangy undertone that elevates the jam to gourmet status.
- Apple Cider Vinegar - Brightens everything up and helps preserve the jam. (I have also used red wine vinegar which is delicious!)
- Fresh Thyme Sprig - Tied togetherwith kitchen twine (for easy removal) and simmered in the pot for a subtle herbal note that makes the flavor extra special.
- Lemon - Just a touch of lemon adds a kiss of fresh, citrus.
How to make this Ricidulously Easy Strawberry Balsamic Fig Jam
This jam is wonderfully simple to make-just a quick simmer, a blend, and a bit more cooking. Here's are the simple steps:
- Combine the ingredients. In a large saucepan or Dutch oven, combine the dried figs, strawberries, sugar, honey, balsamic vinegar, apple cider vinegar, fresh thyme sprigs (tied with kitchen twine), and half of a lemon.
- Simmer. Bring the mixture to a boil over medium-high heat, then reduce to a steady simmer. Cook for 10 minutes, stirring occasionally.
- Remove the aromatics. Carefully (it's hot!) remove the lemon pieces and thyme bundle from the pot and discard.
- Blend. Use an immersion blender to puree the mixture right in the pot, or transfer to a regular blender (in batches, if needed) and blend until smooth or slightly chunky-whatever you prefer.
- Simmer again. Return the pureed mixture to the pot (if using a regular blender), and continue to simmer for another 10 minutes, or until the jam is close to your desired thickness. (It will thicken more as it cools).
- Jar and store. Spoon the hot jam into clean jars. Allow to cool to room temperature before refrigerating or freezing. If you prefer to preserve it for longer shelf life, you can process the jars in a hot water bath according to proper canning guidelines.
Serving suggestions
This Strawberry Balsamic Fig Jam is as versatile as it is delicious! Here are some of our favorite ways to enjoy it:
- Cheese Boards - Spoon it into a little dish or jar on your next cheese or charcuterie board (as pictured in this post). It pairs beautifully with creamy goat cheese, brie, Manchego, or sharp cheddar or blue cheese - we love it with Stilton! We also love to serve it with our Easy Candied Pecans (pictured below).
- Grilled Sandwiches - Spread a thin layer on sourdough or multigrain bread, add turkey, ham, or prosciutto, a slice of melty cheese (we love Havarti), and grill to golden perfection.
- Breakfast Upgrade - Swirl it into oatmeal, dollop it on Greek yogurt (topped with granola), spread it on toast, English muffins, or warm biscuits. It's also heavenly on pancakes or waffles!
- Savory Glaze - Use it as a glaze for roasted chicken or pork tenderloin. It adds a sweet, tangy, and slightly earthy twist that elevates simple proteins.
- Pizza Base - Try it as the base sauce for a gourmet flatbread or pizza, then top with arugula, prosciutto, goat cheese, and a drizzle of balsamic glaze - delish!
- Appetizer Shortcut - Spoon this Strawberry Balsamic Fig Jam over a block of cream cheese or a log of goat cheese and serve with these delicious seeded crackers, Rosemary Pecan Raincoast Crackers or our easy crostini for an easy, elegant appetizer.
- Give it as a gift! - This jam makes such a fun hostess gift or a thoughtful (delicious) gift for friends, neighbors, teachers, co-workers, etc.
Free printable labels for gifting
Because this Strawberry Balsamic Fig Jam is perfect for gifing, we're offering free printable labels to attach to your jars. All you have to do is let us know in the comment section below.
We'll email you the PDF labels along with easy printing instructions so you can create the perfect jar for gifting or storing your homemade jam. Plus, we'll include a link to the exact jars used in the pictures, so you can get your hands on the perfect storage vessels!
Time to get jammin'!
I hope this Ridiculously Easy Strawberry Balsamic Fig Jam finds a happy place in your kitchen! Whether you serve it on a fancy cheese board, gift it to friends, or simply enjoy it spooned onto your morning toast, it's one of those little luxuries that feels extra special.
If you give it a try, we'd love to hear how you used it! Leave a comment below, snap a pic and tag us on Instagram (@thecafesucrefarine), or share your thoughts in a review and leave a star rating. Star ratings are super appreciated as they help others find our recipes on Google.
Happy jamming!
Café Tips, Tricks and FAQ
Really any variety of dried figs will work beautifully in this jam. Black Mission, Calimyrna, Golden California, or Turkish figs are all great options. The flavor will be delicious across the board, though the color of the finished jam may vary slightly depending on the fig variety you use.
No problem! Just add water, a tablespoon at a time, until the jam loosens up a bit and you like the consistency.
That's not a big problem either. Just return the jam to the pot and cook it a little longer.
Lucky you, to have fresh figs! We haven't tested this recipe with fresh figs but that shouldn't be a problem. I would either start with less water or simply cook the jam until it's close to your desired consistency (it will thicken a bit as it cools).
Both work! Fresh strawberries work best when they're in season, but frozen strawberries are a great option other times of year. You don't even have to thaw them as they will thaw as the mixture comes to a boil.
No pectin required! The natural pectin and consistency of the figs does the work, resulting in a luscious, spoonable jam! You can make it as thick or thin as you like by adjusting the cooking time.
An immersion blender is definitely the easiest way to puree the jam right in the pot. But if you don't have one, a regular blender will work just fine. Just let the jam cool slightly first, and be sure to vent the lid to avoid any pressure buildup (and messy explosions!).
Once cooled, store the jam in clean jars in the refrigerator, where it will keep well for several weeks. You can also freeze it for longer storage. AND, if you prefer a shelf-stable version, the jam can be processed in a hot water bath using proper canning practices.
Thought for the day:
But God demonstrates His own love for us in this:
that while we were still sinners, Christ died for us.
Romans 5:8
What we're listening to for inspiration:
Recipe
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Strawberry Balsamic Fig Jam
Ingredients
- 4 cups dried figs, about 1 ½ pounds
- 4 cups sliced fresh strawberries, about 1 ¼ pounds
- 1 ¼ cup granulated sugar
- 1 cup honey
- 6 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar or apple cider vinegar
- 2 cups water
- ½ medium lemon, cut into two quarters, seeds removed
- 6-8 thyme sprigs, tied together with kitchen string
Instructions
- Remove the hard stem from the top of the figs and discard. Chop each fig in half.
- Wash enough jars to hold 64 ounces of jam in hot soapy water (or in the dishwasher) and rinse well. Set aside. The number of jars will depend on the size of your jars.
- Combine figs, strawberries, sugar, honey, balsamic vinegar, red wine (or apple cider) vinegar, water, lemons and thyme in a large saucepan over medium heat. (The larger, the better as the jam will sputter a bit as it thickens.)
- Bring to a boil then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
- Discard the thyme sprigs and remove the lemon wedges..
- 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 but allow the jam to cool down a bit and make sure the top of your blender container is vented to prevent a pressure build up.)
- Cook on medium heat, partially covered (the jam will sputter at this point, as it cooks) for another 10 minutes or until the jam is thickened almost to the desired state. (It will get a bit thicker as it cools).
- Taste the jam. If you would like it a bit tangier, add more balsamic vinegar, to taste.
- Transfer to jars with tight-fitting lids. (Another option is to let the jam cool down in the pot so you can determine if it's thick enough. Once it's cool, if you'd prefer it a little thicker, just cook it a little longer. On the other hand, if it's too thick, you can add more water (a tablespoon at a time) until your desired consistency is reached.)
- Refrigerate for 2-3 weeks or freeze for up to a year.
Notes
Nutrition
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Looking forward to making this to add to a gift basket along with crostini recipe
Please send the labels
Thank you
Susan
Hi Susan, That sounds like such a lovely gift! The labels are on the way to your inbox - Enjoy!
Strawberry Balsamic Fig Jam is perfect for me! I have an abundance of figs every year. I have not yet dried any so I am glad that some one else asked about using fresh. Please, send me the labels.
Hi Laura, An abundance of fresh figs sounds like such a treat - we'd love to hear how this turns out for you using fresh rather than dried! The labels are on the way to your inbox - Enjoy!
Can I use fresh frozen figs in this recipe? Also, please send labels.
Hi Naomi, we've only made this with dried figs. Fresh figs should work, you may need less liquid/ more simmer time to reach your desired thickness.
Would love the labels!!
Kathy
Sure, Kathy!
Is this recipe safe for canning?
Yes that should be fine, Bobbie.
Please send the labels. Thank you!
Sure, Hetti!
May I please have the labels for the fig jam? Thank you!
Sure, Carlos!
I would love info I would need to make these labels as I plan to make these for Christmas gifts. I would also love to know where to buy the jars you used. They are perfect!
Hi Charlene, we will email you the info!
I am so looking forward to trying this recipe 🙂 I would love the labels if they are still available.
Thank you very, very much!
Hugs, Rhonda 🙂
Happy to send them, Rhonda!
Just made the strawberry balsamic fig jam and it’s yum! Had to use part dried dates as couldn’t find figs in my small town. But it’s great!
Thought I asked for the labels earlier but guess not. I would love to have them, please.
Thanks!
Glad it worked out, Prencella! Sending the labels your way.
Chris - I would love to get the labels! Quick question- your instructions do not include when to add the 2 cups of water. Do we assume just add with rest of the ingredients? Thank you, Robin
Ah! Thanks so much, Robin, for letting me know! I have corrected that - my daughter in law, Lindsay will be sending out the labels tomorrow. Hope you enjoy the jam!
Please send labels.I made the asparagus with prosciutto wrapped in puff pastry and it WAS OUT OF THIS WORLD! TRYING TO THINK WHAT ELSE WE COULD USE WHEN ASPARAGUS IN NOT IN SEASON! Awesome recipe thank you so much,
Sheryl
That's great, Sheryl! Sending the labels your way.
Hello,
This looks wonderful. Can’t wait to make it. Would love the labels. Thanks for all the great recipes.
Sure, Tina!
I have made your balsamic fig jam before and my family loved it. Now I'm excited to making this strawberry balsamic fig jam!
Please send me your labels - they look fantastic.
Many blessings to you and Chris
Thanks, Jane! Sending them your way.
This looks delicious! Strawberries have just become available at the local farmers’ market so I’ll make some this weekend. I’d love to have the labels, please. Thanks so much!
Sending them your way, Camilla!
Can hardly wait to try this recipe! Can I please have the printer labels sent to me?
Sure, Susan!
Thank you so much. May I please have the labels?
Sure, Sheila!
Hello Chris
Thank you for another delicious recipe! I'd like to be able to gift this with those labels please.
Anne
Sure, Anne!
I just made the jam. It is easy to make and very good. It took 4 (16 ounce) jars. Please send the printable labels.
Chris, thank you so much for your wonderful EASY recipes. Can't wait to try this. Please
send labels.
Made the recipe. I got a yield of about eight six-ounce jars. That is less than the recipe called for so maybe thicker than average. The consistency was still okay. I have requested labels for this recipe and will share. Eager to get other's opinions.
Hi Chris,
I love so many of your recipes, and some of them are my favorites which are made quite frequently. I would love your labels for this strawberry/fig jam recipe. I'm looking forward to making some for gifts! Thank you so much for all the wonderful recipes!
Hi Chris, This sounds like a great recipe to make during strawberry season. Please send the labels and the link for the jars. I love your website and use your recipes quite often. I often listen to the music you add, and I really like the one for today's recipe. I hope you had a great Mother's Day.
This looks lovely but I don’t see A recipe with measurements.
Hi Cheryl, you might need to refresh your page. It's there!
Hi Chris, thank you for all you do. Please may I have a copy of the labels. Thank you, Meryl
I would love the labels please.
Your other strawberry jam recipe is my favorite.
I would love to have the labels for this wonderful recipe that I can't wait to make!
Thank you.
Sending them your way, Reta!
I cannot wait to make this! I would like the labels please and a link to the jars, even if that comes in another post. Thank you for working so hard to give us all joy!
Live this!
May I have labels , please!
Love your fig jam recipes. Please send the labels and if possible a link to the jars. Excited to make this!
Looks delicious! Please send me the labels.
Please send labels and link to the jars. I love your jam recipes, so does my family.
Thanks, June! Sending them your way.
Happy Mother’s Day!
I would love the labels for the fig/strawberry jam. Thank you so much,
Katie
Thanks, Katie! Sending them your way.
I have enjoyed past jam recipes from your website. I would appreciate the labels for the balsamic, fig, strawberry recipe. Thanks very much. Linda
Thanks, Linda! Sending them your way.
Eager to try this! May I have the pdf for the labels please?
We love fig jam, too! Please send labels. Thank you!
May I have the labels please? Thank you!
This sounds So Wonderful. Excited to try.
Thank you and please send me labels
So sorry, not sure what happened. The recipe was there when I published - but no worries! I have added it again!
I am so excited to try this recipe! I think it would make PERFECT Christmas gifts for so many of the people I give gifts to! Thank you - and yes, I would love to receive the labels and where you purchased the beautiful jars!
Please provide the recipe to make this glorious fig strawberry jam! I've searched and searched and no where to be found...thanks very much. Sandra
Where is the actual recipe?
Hi Nadia, not sure what happened. It was there when I finished the post. But, no worries! It's back in the post now, just refresh your page! Enjoy!
For some reason, the actual recipe is not showing uo for me on this page.
cant wait to try this recipe for ?Strawberry fig jam. thanks for sharing and would love to have the labels.
Sure, Jane!
Yes I would like the free labels.
Sounds delicious! I would love the labels.
Labels please. Thank you