A wood appetizer tray featuring Sweet and Spicy Fig Spread.
Recipes » Gifts from the Kitchen

Sweet and Spicy Fig Spread

By Chris Scheuer | Updated on June 3, 2024
5 from 13 votes
This super easy (no canning skills needed) Sweet and Spicy Fig Spread makes a delicious appetizer with crackers and cheese, but it's also a fabulous pizza base, sandwich spread, glaze for chicken, pork or beef... Another idea is to spoon it over goat cheese or cream cheese - so delicious!
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This super easy (no canning skills needed) Sweet and Spicy Fig Spread makes a delicious appetizer with crackers and cheese, but it's also a fabulous pizza base, sandwich spread, glaze for chicken, pork or beef... Another idea is to spoon it over goat cheese or cream cheese, so delicious!

The idea for this Sweet and Spicy Fig Spread recipe was inspired by my daughter. As I mentioned in this post, she can put together a beautiful cheeseboard like no one else I know. And, like she does most everything else, in record time! Several weeks ago, she prepared a beautiful cheeseboard for an impromptu get-together at her home. She had picked up a new condiment at a local Asheville cheese shop to serve alongside the crackers, cheese, fruit, nuts, etc. Everyone loved the sweet and spicy fig spread and, after taking a few tastes, I was pretty sure I could replicate it.

Horizontal photo of a white marble cup filled with Sweet and Spicy Fig Spread on an appetizer tray with two glasses of rose wine in the background.

I didn't waste any time and the next day made a grocery order with lots of figs on the list. I wanted a spread that could be made any time of year, like our Easy Balsamic Fig Jam so I went with dried figs rather than fresh, which have a limited season. I used the Balsamic Fig Jam recipe for the base, changing things up a bit.

Vertical photo of an appetizer featuring Sweet and Spicy Fig Spread with sausage, grapes, crackers, cheese and apples.

What kind of figs should I use for this fig spread?

I tried Mission, Calimyrna and Turkish figs for my recipe testing. Mission figs are darker in color and will therefore yield a darker final result. Calimyrna and Turkish figs are lighter in color and, according to Cook's Illustrated, are actually the same variety. They explain that "Calimyrna figs originated near the city of Smyrna in Turkey. Smyrna figs, which have been grown in Turkey for centuries, were brought to California and cultivated as cuttings in the late 19th century (hence the hybrid name "Calimyrna"). "

Each variety yielded delicious results, so it's your choice!

Overhead vertical photo of a wood appetizer tray featuring Sweet and Spicy Fig Spread and surrounded by sliced apples, grapes, crackers, cheese and sausage.

No pectin is needed!

Another nice thing about this Sweet and Spicy Fig Spread is that there's no pectin involved which makes it super easy to make at the last minute or without having to run to the grocery store. All you need to have on hand is dried figs, sugar, chili garlic sauce and white balsamic vinegar.

Super easy!

Like our Easy Balsamic Fig Jam recipe, this recipe is super easy. These are the simple steps:

  • Chop each fig into 3-4 pieces and transfer to a medium-size pot.
  • Add water, sugar, balsamic vinegar and chili garlic sauce.
  • Bring the mixture to a boil and cook for 10 minutes.
  • Using an immersion blender, break up the big chunks.
  • Cook a little longer until the spread is the desired consistency and stir in a squeeze of fresh lemon juice.
  • Ladle the jam out into jars and cool. Or can with a hot water bath, your choice.

Can... or not...

This Sweet and Spicy Fig can be refrigerated, frozen for longer storage or canned (with the hot water bath method) for shelf-stable storage. They all work. I have lots of freezer spacer so I just pop the glass jars right into my extra freezer in the garage. If you are short on freezer space, feel free to can it.

Vertical photo of a wood appetizer tray featuring Sweet and Spicy Fig Spread and surrounded by sausage, crackers, sliced apples, grapes and cheese.

What to do with this delicious condiment?

  • Serve it with crackers and slice cheese for a fabulous appetizer.
  • Spoon it over goat or cream cheese and serve with crackers or crostini.
  • Spread on toast, biscuits, scones, English muffins, etc.
  • Take it on a picnic along with a loaf of French bread, a variety of cheeses and charcuterie. Let everyone just tear off a chunk of bread and layer it with the toppings of their choice.
  • Use it as a base for pizza with a homemade crust or store-bought Naan. Just spoon the spread on as a base then top with cheese and toppings of your choice. I made a delicious version last week topped with shredded Gruyere, thinly sliced red onion and baby bell peppers, diced pancetta and finished off with fresh herbs, so good!
  • Use it as a spread for a grilled ham and cheese... or any kind of sandwich! It's delicious with ham, turkey, bacon...
  • Turn a peanut butter and jelly sandwich into a gourmet lunch with a dollop of this Sweet and Spicy Fig Spread in lieu of jelly or jam.
  • Serve it as a sauce to go with baked ham.
  • Make a salad dressing by adding more vinegar (white balsamic or your choice of other vinegar), olive oil, salt and pepper. Add some finely chopped fresh rosemary for a special treat!
  • Use as a glaze for grilled pork, chicken, shrimp...
  • Give it as a gift!

A fabulous gift!

Vertical closeup photo of jars of Sweet and Spicy Fig Spread on a wood appetizer tray.

Since just about anyone would love to receive a jar of this Sweet and Spicy Fig Spread (especially once they take the first taste!) we created two pretty labels for gifting. If you'd like to receive a free printable PDF for the labels, along with instructions on how to use them, just scroll all the way to the bottom of this page and leave a comment letting us know. We'll email the instructions with the PDFs attached.

We'll send a round label, which is perfect for the top of a classic mason jelly jar and also a rectangular label, which is nice for the side of just about any jar. Use either one for your gifts... or both!

Extreme vertical closeup photo of jars of Sweet and Spicy Fig Spread with custom gift labels and tied with bows of twine.

Keep a few jars of this Sweet and Spicy Fig Spread stashed away in your fridge or freezer. When you need a quick, easy appetizer, just pull out a jar and let the party begin!

Overhead vertical photo of a wood appetizer tray featuring Sweet and Spicy Fig Spread and surrounded by crackers, slices of cheese and sausage, grapes and sliced apples.

Cafe Tips for making this Sweet and Spicy Fig Spread

  • 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 calls for chili garlic sauce. Chili garlic sauce is a delicious condiment that keeps for months in the refrigerator. It adds a little heat to this fig spread and can be adjusted to suit your taste. Chili garlic sauce can be found in almost every larger grocery store that has an Asian section. You can also find it online.
  • This recipe also calls for white balsamic vinegar. You can find this in the same area as other vinegars at the grocery store. If you prefer, it's fine to use regular balsamic vinegar. The finished spread will be darker in color, but still very delicious.
  • This jam has to simmer for 15-20 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.
  • If you find that the fig spread is too thick after simmering and cooling, just add a little water and stir well to restore a thinner consistency.
  • Tip the pot to the side to give the figs more depth and make things easier when using your immersion blender to break up the figs.
  • This recipe is easily doubled. It may take a few extra minutes of cooking to achieve the desired thickness.
  • 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.
  • These hexagon jars are also pretty and make an attractive presentation.
  • This jam makes a wonderful addition to a cheeseboard. Check out this post for tips and tricks on how to make a beautiful cheeseboard.
  • 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 - unless you go with the hot water bath method. If you decide to use the water bath method it will be shelf-stable and can be stored at room temperature.
  • If you want the fig spread to be shelf-stable, follow the directions on this site for canning with a hot water bath.

 

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Psalm 90:14

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Sweet and Spicy Fig Spread

Chris Scheuer
This super easy (no canning skills needed) Sweet and Spicy Fig Spread makes a delicious appetizer with crackers and cheese, but it's also a fabulous pizza base, sandwich spread, glaze for chicken, pork or beef... Another idea is to spoon it over goat cheese or cream cheese - so delicious!
5 from 13 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 50 tablespoons
Calories 61
PRINT PIN COMMENTS

Ingredients
 
 

  • 20 ounces dried figs, any hard stems removed
  • 2 cups granulated sugar
  • 3 cups water
  • â…“ cup white balsamic vinegar
  • 2-4 teaspoons chili garlic sauce
  • 2 tablespoons fresh lemon juice

Instructions
 

  1. Chop each fig into 4-6 pieces. Wash enough jars to hold 24-ounces in hot soapy water and rinse well. Set aside.
  2. Combine figs, sugar, water, balsamic vinegar and chili garlic sauce in a medium-large saucepan over medium heat.
  3. Bring to a boil then reduce to a steady. rolling simmer. Cook for 10 minutes, stirring occasionally.
  4. Pulse/blend the jam with an immersion blender until large pieces are gone but jam is still has some texture.
  5. Cook for another 5-10 minutes until jam is thickened to desired state. Add the lemon juice and stir well. (It will get a bit thicker as it cools). Take a taste of the jam and add more chili garlic sauce, if you’d like it to be a little spicier.
  6. Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.

Notes

See Café Tips above in post for further instructions and more detailed tips.
To store this fig spread at room temperature you’ll need to follow these directions for hot water bath canning. https://www.freshpreserving.com/water-bath-canning.html

Nutrition

Serving: 501 tablespoon servingsCalories: 61kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12mgPotassium: 80mgFiber: 1gSugar: 14gVitamin A: 1IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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Course: Appetizer, Condiments
Cuisine: American

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396 Comments

  2. I have recently fallen for figs. I would love all the labels please as some of these will be making it into the Christmas baskets! Thank you so much!

    Reply

  3. May I please have the files for the labels for the Sweet & Spicy Fig Jam. I will be making this recipe for Christmas gifts also.

    Reply

    1. Hi Lori, we haven't tested this recipe with fresh figs so we can't say for sure. That being said, some of our readers have reported success with fresh figs. If you give it a try, let us know!

      Reply

  7. Please send labels. I have a fig tree and have more figs that I can possibly eat before they spoil! This is a great way to use them up in batches. Can’t wait to try this out.

    Reply

    1. Hi Karen, we have not tested this with fresh or frozen figs. Other readers have reported success using them. You would need less water and to simmer longer.

      Reply

  12. Hello,
    This looks perfect for my Christmas gift for neighbors this year. How many 8 oz. jars will one recipe fill? I would love to get your printable labels, too. Thanks so much.

    Lila

    Reply

  13. please send the free printable labels for sweet and spicy fig jam. Your website is awesome

    Anne Sawyer

    Thank you for all of your delicious ideas

    Reply

  14. This Looks delicious! Can’t wait to make a batch. I’d love to have a copy of the label pdf, thank you!

    Reply

  15. THESE WILL MAKE WONDERFUL CHRISTMAS GIFTS...THANK YOU SO MUCH FOR SHARING. WOULD YOU BE SO KIND TO SEND ME ALL 4 OF THE LABELS...AGAIN, I CAN'T WAIT TO MAKE THESE JAMS...THANK YOU SO MUCH

    Reply

    1. Hi Mary, we're happy to send ay of the labels but we ask that you request them on each individual post. We send out a TON of labels and that's how we stay organized.

      Reply

  20. Yum!
    This sounds absolutely delicious. I will be making it to share with friends and family. I can count on it being a hit.
    I would love to receive the labels and appreciate that you offer these.
    Many thanks.

    Lynn

    Reply

  21. Hello Chris,
    I am making this jam as I am writing this. I LOVE your recipes and make them all the time. I would love the labels for this jam.
    Thank you so much
    Carrie

    Reply

  23. Please send labels, I can’t wait to try this. Sounds like a great gift for the holidays and for us to enjoy as well. Thank you.

    Reply

  25. I used 3 cups fresh figs and 1 cup sugar and followed the recipe. It tastes amazing and everyone loves it. Thanks you

    Reply

  27. Would using dark balsamic vinegar instead of the white balsamic vinegar work? How about champagne vinegar? (I am trying to avoid buying some thing if I can use something else.🫤)

    Reply

    1. Hi Maggie, dark balsamic vinegar will also work and will be delicious. The final product will be deeper in color though. Enjoy!

      Reply

  30. Hi Chris, Do you have a thought about 'preserving' this spread with sealing lids/hot water bath. I don't have room in my freezer.

    Reply

    1. Hi Katy, we have not tried this, but other readers have reported success canning in a water bath.

      Reply

  31. Hi Chris
    Please send me the pdf label for this sweet and spicy fig sauce.
    I haven’t made it yet but plan to next week. I will return to
    leave a rating and comment afterwards. May thanks for
    providing these pretty labels.
    Best!
    Anne

    Reply

      1. The Sweet & Spicy Fig spread was a hit on the cheese board I put together. Using the labels you provided, I was able to present pretty jars of this spread to my guests to take home. Thank you so much for the delicious recipe and pretty labels!

        Reply

  33. My sister would love this. Please send me the labels. I'm keeping some for myself and gifting some to her. Thank you

    Reply

  34. I have 2 batches of the easy balsamic fig jam in the freezer & another batch in the frig. So delicious & easy to make!! Please send labels for the sweet & spicy spread!!! Thank You 🙂

    Reply

  37. Please send the labels for the sweet and spicy fig spread. I just finished making a batch. I had a little sample with cream cheese on a cracker--yum!
    Thank you,
    Terri

    Reply

    1. Hi Chris, we haven't tested this recipe with fresh figs, although some readers have reported success doing so.

      Reply

  41. I have fresh figs on my tree. What would be the fresh fig equivalent of 20 oz. of dried figs, and would I need less water to make this recipe work for fresh figs?

    Reply

    1. Hi David, we haven't tested this recipe with fresh figs so we can't say for sure. That being said, some of our readers have reported success with fresh figs. If you give it a try, let us know!

      Reply

  43. Five star. Received this little gem as a gift and will be making my own for holiday giving. Would love some printed labels for the front of my mason jars.
    Thank you for this delicious treat.
    Anne Marie

    Reply

  44. I would love to have a set of these labels. Definitely will make some wonderful Christmas presents this year. I guess each set of labels will be perfect. Thanks for all your wonderful recipes.
    Mary

    Reply

  45. Just finished making your sweet and spicy fig jam! Love the figs with the heat and it will be a winner with my family and friends, to be sure.

    I would love those cute labels! Thank you so very much for sharing a recipe that is amazing.

    Reply

  47. I’m ready to follow you down the garden path again. I love fresh figs but have not ever made jam. Please send these labels, too, Chris. merci beaucoup….

    Reply

    1. Hi Suzy, we haven't personally tested this recipe with fresh figs but readers have reported success.

      Reply

  51. Hi, loving your jam recipes, could you send the Sweet and spicy fig spread labels please. Thank you 🙂

    Reply

  52. Thanks for the background info on Calimyrna figs, Chris. Love food history! Would also love the pdf for the labels. Thanks, as always!

    Reply

  58. I mistakenly asked for labels here for your other fig jam. Forgive me. Please send me your adorable labels for this jam. Cannot wait to try it - your jams have always been a huge hit with family and friends. I keep reminding some of them to return the jars to me and I'll gladly give them more - some do, some don't lol.

    Reply

  59. Our fig tree just keeps giving and giving. Loved your recipe. super easy, thank you. would love to have the labels.

    Reply

  61. It has been a rough few weeks so I indulged in some "Kitchen Therapy" and made this spread today. It reminds me of a similar condiment we had at a lovely cafe in New Zealand. It is lovely. I canned them in small jars that can be put directly on a charcuterie board. Thank you for sharing and cheering up my day!

    Reply

  62. Another great recipe to try.
    Thanks for the great recipes.
    Please send the labels.
    Thanks again,
    Diane

    Reply

    1. Hi Den, I have used both with good success! Calimyrna figs will yield a lighter colored jam but I haven't noticed a huge difference in flavor.

      Reply

  64. Hi, and thanks for posting such an easy-sounding fig jam recipe! Gratefully, I froze a LOT of figs last year that we bought - and we also bought two little fig plants from the grower at the same time! Hoping they survived the winter! Note on canning for those reading the comments: Need to be sure that you use the proper acidity in the balsamic vinegar for proper food preservation. Do be sure to read the info thru the link that was generously provided!

    Reply

  69. Can't wait to try this! Christmas is right around the corner. Can you please send the round labels? Thanks so much!
    Mary

    Reply

  70. Thx so much for this recipe! I made and canned for holiday gifts. May I please have your labels to make perfect?

    Reply

  71. I recently bought new home and found out we have a fig tree! Our crop was impressive. Now looking for new recipes to use figs. I would love your cute labels to send as holiday gifts when I make the spread. Thank you so much

    Reply

  72. I discovered your site for the first time today and I am already a fan! I am a bit late to the party, but I would love to have the labels for the Sweet and Spicy Fig Spread. Thank you for sharing your time and talents.

    Reply

  73. Chris, do, you by any chance, have a recipe for fig jam made with fresh fegs? I have a neighbor with a tree and gets way more than she can use. I would love to have your labels, too. Thank you.

    Reply

  77. As the saying goes, “ when the student is ready, the teacher will appear “. Well, you have a steadfast and eager student with me. I love all your wonderful recipes!

    Please send the label for this marvelous creation.

    Thank you,
    Lynn

    Reply

  82. You must get truly tired of sending me all these labels, but I am in love with all your recipes. My neighbors have a very abundant crop of figs every year and are very generous about sharing them, so I can hardly wait for their next crop to appear next year. I would love to have the labels. Thank you, again.

    Reply

  84. I absolutely adore this recipe-there’s a massive fig tree where I work, and this recipe was the perfect find for all the figs I harvested! We’re going to have the residents hand these out to our volunteers as a thank you. Can you please send the labels? Thank you so much!

    Ashley

    Reply

  86. Do you use the same amount of fresh figs as you do dried figs?. We grow figs so I would love to use fresh. Please send the label. Thank you so much!

    Reply

    1. Hi BJ, I haven't tried this with fresh figs so I can't say for sure. If you try it let us know. We are happy to send the labels your way!

      Reply

  88. I just made two batches of the Strawberry Freezer Jam - my family loves it. This is my next project. Please send me the labels. Thank you for your ministry.

    Reply

  89. my mother loved figs, so I plan to make the spread with my sisters.....figs are fresh in south Mississippi during our long growing season
    please send labels as I plan to water bath the jars

    Reply

  91. Can’t wait to make this as I had some tonight at a friend’s party. So good! Please send labels. Thanks!

    Reply

  92. This recipe is terrific! Please send me the pdf to print labels. These will make great Valentine’s gifts! ❤️

    Reply

  97. I love all things fig so I can’t wait to make this! Unfortunately garlic does not like me ( the feeling is mutual) so I was wondering what I might substitute?? A bit of cayenne? Many thanks for your faith encouraging Bible verses and songs! Also, could you please send me the pdf? Peace and joy!

    Reply

    1. Hi Tricia, you could sub a little cayenne or an equal amount of Sriracha for the chili garlic sauce. Merry Christmas!

      Reply

  98. I made the Balsamic Fig Jam today and it is very tasty and and easy to do. I made a double batch and it actually filled 7 half pint jars. I am going to the library today and get a book on canning as I have always wanted to try that and I know that you can keep the harvest for a longer period of time. I am going to make your sweet and spicy fig spread next. please send me the PDF for labels.
    Thank You
    Chic Carter
    San Antonio, Texas

    Reply

  99. Would love a PDF for labels. I am making this to use as Christmas surprise for my girlfriends.
    Thanks so much for all the wonderful recipes.
    Merry Christmas
    Yvette

    Reply

  107. Hi Chris, I’m going to try the fig jam recipe you have given your readers. I live cheese boards and this jam has inspired me to try and make one myself. Thank you and your daughter for all the great tips! Also may I have the pdf for the labels please. Thank you again. I also love that you share your faith! Gods blessings to you and your family. Denise

    Reply

  108. Hi Chris, I ove your recipes! This will make a dandy addition to the charcuterie boards that I make at my B & B - and for me as well - I love figs! Please send me the labels for my jars! Thank you so much! Victoria

    Reply

  110. Tried making this and it is delicious! Thank you for the recipe! Would I please be able to have the labels sent to me? Thanks very much.

    Reply

  113. Will be making the spicy fig spread today. Would love to have the labels pdf. Thanks for all the delicious recipes!

    Reply

  114. What would be the difference if I used regular balsamic vinegar, just curious.
    I received the labels sent, looking forward to using them they are lovely... many thanks.

    Reply

    1. Hi Margaret, regular balsamic vinegar will also work and will be delicious. The final product will be deeper in color though.

      Reply

  117. This just arrived in my inbox and I can't wait to try it! About how many ounces does the recipe make, so I can plan ahead for jars to can the spread and double it if possible? I wonder how this formula would work with dried apricots. Thanks!

    Reply

  118. The recipe for Balsamic Fig Jam looks so exciting and easy, just came across it…it’s a go for this weekend.
    Would half the recipe work alright..
    Would appreciate the round labels.
    In appreciation for all the lovely recipes on your site.❤️

    Reply

  119. Dear Chris,
    I so appreciate your lovely labels! Thank you for sharing them with me. Please send the Sweet & Spicy Fig Spread pdf.

    Reply

  121. Chris, where do you suggest looking for the dried figs? Also remind of where to find the chili garlic sauce. I would love to have the fig labels.
    Many thanks,
    Carolyn

    Reply

    1. Hi Carolyn, you can find the dried figs at just about any grocery store in the dried fruit section. The chili garlic sauce will be in the Asian section. It comes in a small jar.

      Reply

  123. I have never tried fig spread, but your recipe looks delicious!
    Please send me both the round and the rectangular labels.
    Thank you so much.

    Jean

    Reply

  124. Hello,
    Please send me the labels for the sweet and spicy fig spread. Can’t wait to try the recipe.

    Regards,
    Stephanie Malin

    Reply

  125. This looks amazing! Perhaps I missed it but can you tell me how many about how many of the small jelly jars this fills? (and I did read the blog as well as recipe but admit to occasionally missing things right in front of my face-LOL!). I would also love to receive the labels. Thanks!

    Reply

    1. Hi Shiela, this recipe yields about 25 ounces, so it depends on the size of your jars. Hope that helps! We will send the labels now.

      Reply

  126. Hi Chris and Scott,
    I've been a reader of your blog for a while now. I found you while looking for something to do with the huge bag of figs that i got from Costco. Thank you for sharing all these wonderful recipes with us. We are working on Christmas and hostess gifts for the upcoming holiday season. We will be canning most but not all items.

    I just found: Delicious Fall Gifts from the Kitchen for a few sweet and non canned items. I will lose my morning in an enjoyable treasure hunt through your website (forgetting about half of what I want to make which is probably a saving grace).

    I love your blog. The pictures are beautiful, recipes are different than the standard recipe blog (which I do also enjoy) and ideas for gifts from the kitchen are great! (I have shared your exciting website with friends hinting (boldly hinting) that I'd love anything that they would make from your ideas.

    Thank you for sharing and providing so many great ideas!
    Sandy
    PS - I almost forgot the original reason for starting a note: the hexagon jars mentioned above are beautiful. Do you know if we are able to use them for canning?

    Reply

    1. Hello Sandy, so nice to "meet" you. I really appreciate your kind and encouraging words and it makes me happy that you've enjoyed the recipes and site 🥰
      Regarding your question about the hexagon jars, I don't believe these are suitable for canning.

      Reply

  127. Dear Scott and Chris, I discovered your website today while browsing on Pinterest - what a great find! I read the Sweet and Spicy Fig Spread recipe and plan to try it in the next couple of months. However, I have a fig tree (don't ask me what kind - it was there when I moved in - but they are small figs, a LOT of them most years) and am always looking for different things to do with the figs. Do you think this recipe would work with fresh figs? If so, do you have any specific suggestions on how to alter the recipe? I presume it would need less water - just not sure how to determine how much. Any suggestions would be greatly appreciated!

    Reply

    1. Hi Shelley, so glad you found us! I have not tried this recipe with fresh figs, so I can't say for sure. You wouldn't need nearly as much water. If you give it a try let us know.

      Reply

  128. I made the fig spread, cranberry sriracha and the pineapple habanero jellies this weekend for gifts. All three were amazing. Next is a batch of your delicious raincoast crackers. Please send the labels for the fig spread and cranberry jelly. Thank you.

    Reply

  129. Love your recipes, I have a fig tree next door but will try the dried figs first. Can you please send me the lables for the jars. Thanks so much and keep those recipes coming.
    Jeri

    Reply

  132. Looking forward to making these as gifts, plus some for myself of course. I’d appreciate the labels you’re offering. I love your recipes and make many of them, thank you!

    Reply

  134. Sounds like a wonderful recipe, thank you. Have enjoyed your recipes in the past.
    Could I use fresh figs instead of dried?

    Reply

    1. This particular recipe would have to be adapted for fresh figs. You wouldn't need nearly as much water but I haven't tested it with fresh figs so I can't say exact amounts.

      Reply

  135. Haven’t made jams or jellies in years. This is delicious!! May I please get the labels? My friends will enjoy the gift. Thanks.

    Reply

  136. My friend had this fig spread! It was fabulous. I’m going to make it for Christmas gifts. Would love to have the labels
    Love your site

    Reply

  137. Chris I love fig jam & with a little spice to give it a different twist it sound great! Could you please send me the pdf labels. Thanks

    Reply

  138. Please send labels Chris

    Ideal time to try this as I am in enforced lockdown in -NSW AUSTRALIA!!!

    This will keep my mind at ease

    Just keep those recipes coming so that my sanity remains intact through this very testing time

    Glynis

    Reply

  139. Another fabulous recipe for a yummy-sounding spread! I would love to have the labels for this Sweet and Spicy Fig spread, also! Thanks

    Reply

  140. Please send me the labels for the Sweet and Spicy Fig Spread.

    I processed the spread in small mason jars in a water bath to keep it shelf stable. After making the spread I mixed some of it with an equal part of black olive tapenade. Then I dolloped the mixture on top of goat cheese crostini and sprinkled them with finely chopped hazelnuts. It was beyond yummy! Thank you so much for sharing your wonderful recipes.

    Reply

  141. Would love to receive the PDF for the label!

    Will make lovely gifts for our church home group friends, neighbors and family. Thank you so much.

    Reply

  142. Hi! I grow figs in Seattle, WA and am always impressed by thr amazing creations people make of figs, as they are relatively new to me. Can this recipe be made with fresh figs, and if so, what would you change about it?
    Please send labels and instructions, I would love to learn!!

    Reply

    1. Hi Elisa, I haven't tested this recipe with fresh figs. I think the proportions would be different. You wouldn't need as much water but I can't say exactly. We will send the labels now!

      Reply

  144. Looks delicious! Can’t wait to try out the recipe. I would also appreciate the label pdf and instructions. Thanks!

    Reply

  145. This recipe looks delicious and would make a welcome addition to Christmas baskets with other homemade goodies. Would love to receive your lovely labels to add to my jars. Thank you for this and all your other great recipes.

    Reply

  146. My fig tree is loaded this year and so happy you
    Showcased this recipe at this time. I am excited to try this Amos would love to give out as gifts this coming Christmas. I am interested in these labels please and thank you!

    Reply

  151. I'll be making this for sure and would much appreciate the label pdf. My Valiant (like Concord but for climes further north) grapes are just about ready for harvest. I'll check your recipes for directions for grape jam.

    Thanks, Chris, for all you do and the generous spirit that motivates you.

    Reply

  154. Planning on preparing this jam for Thanksgiving dinner, then as Christmas gifts for friends. Thank you so very much for sharing! I look forward to using the labels, as well.

    Reply

  157. Hi Chris, thanks again for a lovely recipe. Can I please have the labels pdf sent to me? Also the chilli garlic sauce…is that a Chinese sauce …any particular brand ?
    Cheers,
    Karen

    Reply

    1. Hi Karen, sure! The labels should be in your inbox. Yes, chili garlic sauce can be found in the Asian section of most grocery stores. I use Huy Fong which is the most common brand that I've seen and it's great!

      Reply

  158. Looks like a winner, can't wait to try,,, i have a dark fig balsamic vinegar, do you think it would work for this recipe, please send labels

    Reply

  159. I’m a fig lover and this is my new “jam.”
    It’s wonderful. Please send the printable labels as I would love to share this delicacy!!

    Reply

  160. Hello.

    Can't wait to make and share this delicious jam. Please send me the label/instructions. Thanks for your inspiration and generosity.

    Leah

    Reply

  161. I can hardly wait to make this fig spread. Please send me the labels. Will be gifting for sure. Thanking you.

    Reply

  163. I love fig spreads and have used Trader Joe's fig butter. I think this recipe sounds even better, I love the addition of some heat. Thanks in advance for labels.

    Reply

  166. Chris, I have never seen chili garlic sauce. Where do you find it as well as dried figs? I have Fresh Market, Lowe’s Foods, Harris Teeter and Food Lion for resources. Also, I would like the fig and blackberry labels please.
    Carolyn

    Reply

    1. Hi Carolyn, if you look in the Asian aisle of Lowes, Harris Teeter or Food Lion you'll find the chili garlic sauce. Just sent you the labels. Enjoy!

      Reply

  167. Please send both labels for this recipe. If this is half as good as the first fig balsamic jam. you posted..I can't wait to make it!

    Reply

  169. I can’t wait to try this recipe because we LOVE fig jam with Brie or Camembert, especially. Please send me the PDF for the labels so I can share this yummy concoction with my friends. The idea of giving it as Christmas gifts is brilliant!
    Thank you so much,
    Lynn S

    Reply

  170. Hello Chris, I'm going to be making this at the end of the month - there is no better way to spend my holidays! Looking forward to it!
    May I also have the labels you've designed please - thanks for sharing recipe and labels!

    Reply

  172. Just made it and it is delicious! Will definitely be making more to give as gifts. This, your artisan crackers and some nice cheese would be a great hostess gift. May I also get the PDF for the labels. Thanks Vickie

    Reply

      1. This sounds delicious and something even I could make. This may be what my friends and neighbors will receive for a special gift. I’d love the labels, etc. I’m ordering the jars today! Thank you for the links.

        Reply

  175. Yes please for the PDF files!
    You and your recipes have never failed me
    (and I'm not as smart as other's think.....)
    Thank you for this recipe, it will be made up
    PRONTO, given as gifts and smeared over
    brie for my next luncheon!
    My mouth is watering already!!
    Again, many thanks for the many smiles I get when using your recipes!
    Mic

    Reply

  176. Can't wait to try this recipe, I use fig preserves on so many things. I do not have an immersion blender - any suggestions? Please send the pdf labels. Thank you,
    Patricia

    Reply

  177. Hi,
    This sweet and spicy fig spread sounds fabulous. I would love the pdf with the labels and instructions. Thank you so much! Can't wait to make a batch or two!

    Reply

  178. We love to serve charcuterie boards to our family and guests.. Can't wait to spice things up with this Sweet and Spicy Fig Spread. Would love to have the labels so we could send our guests home with their own jar.

    Reply

  179. I continue to make your recipes and they all turn out perfectly. My latest favorite is the Honey Glazed Blueberry Bran Muffins. We just can't get enough of them. I am going to make the Fig Preserve and would love to have the labels. Such a nice touch! Thanks.

    Reply

    1. That's awesome, Josephine! Thanks so much for sharing your results 🥰 The labels should be in your email.

      Reply

  181. Would love to receive the labels for the Sweet and Spicy Fig Jam…will make wonderful gifts for my guests. I have enjoyed many of your recipes…keep them coming!

    Reply

  183. Sounds amazing!! I will try making this version with fresh figs from my tree. Please send me the labels. I always like to share 🙂

    Reply

  188. Can you give me an idea of how many 4 or 8oz jars one recipe yields? Thank you! This looks like a very tasty gift for Christmas giving! Thank you!

    Reply

  189. Sounds delish! I make an appetizer with puff pastry, goat cheese and fig jam. Would love to make this. Please send me labels as well.

    Reply

  190. I love every thing you do! I just made the easy salsa. Sooo good. Could you please send labels for the fig jam? Will make perfect give for my daughter and her friends.

    Reply

    1. Hi Bonnie, we sent you the labels but the email was returned. Perhaps you typed in a wrong letter or number??? If you re-send your email, we'll be happy to email the labels.

      Reply

  191. Chris, I would love the pdf for the fig spread labels. What a lovely gift this will make! Have you tried making this with fresh figs?
    Thank you for sharing so many of your delicious recipes and food cooking tips.

    Reply

    1. Would love to be able to use fresh figs too as have a couple of trees on our allotment plus one small one in the greenhouse x

      Reply

      1. Hi Sarah, I haven't tested this recipe with fresh figs. I think the proportions would be different. You wouldn't need as much water but I can't say exactly.

        Reply

    2. Thank you so much for your blog; I love your recipes and the detail and care in the write-ups is just amazing. I’ve not had a fail yet! I would love the label PDF.

      Reply

    3. Hi Jeanie, I haven't tried this with fresh figs as I wanted a recipe that could be made all year long. I know some readers have adapted the Fig Jam recipe that we shared last year to be made with fresh figs but I haven't tested it that way. Just sent you the labels.

      Reply

  192. I will definitely be making this as we love doing charcuterie boards.
    Please send labels as I will be gifting.
    Thanks

    Reply

    1. Thank you so much for sharing this recipe. I am going to give this a try and would absolutely love to have a pdf of your labels. It is so kind of you to share these!

      Reply

  193. I love figs and this looks doable. I follow you and have used your recipes before. Good job! Would you please send me printable labels. I am going to make this..thank you.

    Reply