This post may contain affiliate links. For more information, see our privacy policy.
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.
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.
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!
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.
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!
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!
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!
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.
Thought for the day:
Satisfy us in the morning with Your unfailing love,
that we may sing for joy and be glad all our days.
Psalm 90:14
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
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!
- 20 ounces dried figs any hard stems removed
- 2 cups granulated sugar
- 3 cups water
- ⅓ cup white balsamic vinegar
- 2-4 teaspoons chili garlic sauce
- 2 tablespoons fresh lemon juice
-
Chop each fig into 4-6 pieces. Wash enough jars to hold 24-ounces in hot soapy water and rinse well. Set aside.
-
Combine figs, sugar, water, balsamic vinegar and chili garlic sauce in a medium-large saucepan over medium heat.
-
Bring to a boil then reduce to a steady. rolling simmer. Cook for 10 minutes, stirring occasionally.
-
Pulse/blend the jam with an immersion blender until large pieces are gone but jam is still has some texture.
-
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.
-
Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
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
Sue L. says
Dear Chris,
I so appreciate your lovely labels! Thank you for sharing them with me. Please send the Sweet & Spicy Fig Spread pdf.
Lori says
I would love the labels for the sweet and spicy fig spread. Can’t wait to try it.
Thanks much,
Lori
Chris Scheuer says
Sure, Lori!
Chris Scheuer says
We are happy to, Sue!
Michelle K says
I would love the labels for the fig spread. Thank you!
Chris Scheuer says
Sure, Michelle!
Carolyn Fitzgerald says
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
Chris Scheuer says
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.
Donna L Dwulet says
Love your labels. Please send PDF label for fig spread. Thank you.
Chris Scheuer says
Sure, Donna!
Jean says
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
Chris Scheuer says
Thanks, Jean! Sending the labels your way!
Stephanie Malin says
Hello,
Please send me the labels for the sweet and spicy fig spread. Can’t wait to try the recipe.
Regards,
Stephanie Malin
Chris Scheuer says
Sure, Stephanie!
Sheila in MD says
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!
Chris Scheuer says
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.
Sandy Malotky says
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?
Chris Scheuer says
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.
Shelley says
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!
Chris Scheuer says
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.
Susan D says
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.
Chris Scheuer says
You've been busy, Susan! We will send the labels!
Jeri says
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
Chris Scheuer says
Sure, Jeri!
Maria says
Thanks for sharing these delicious recipes! I would love to have the label template. Thank you, Chris!
Chris Scheuer says
Sure, Maria! Enjoy!
Stephanie Bowes says
Looking forward to making this. Super Christmas gift idea.
Please send the labels. Thank you.
Chris Scheuer says
Sure, Stephanie!
Kathleen Rousseau says
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!
Chris Scheuer says
Thanks, Kathleen! We will send the labels now!
Bernice says
Sounds wonderful! Would love your cute labels- Thank you!
Chris Scheuer says
Sure, Bernice!
Vv says
Sounds like a wonderful recipe, thank you. Have enjoyed your recipes in the past.
Could I use fresh figs instead of dried?
Chris Scheuer says
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.
Sandy says
Haven’t made jams or jellies in years. This is delicious!! May I please get the labels? My friends will enjoy the gift. Thanks.
Chris Scheuer says
Thanks, Sandy! Sending the labels your way!
Rayann Herndon says
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
Chris Scheuer says
Thanks, Rayann! Sending the labels now.
Lynn B says
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
Chris Scheuer says
Sure, Lynn!
Glynis says
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
Chris Scheuer says
I hope you enjoy it, Glynis! Sending the labels now.
Debbie Fahnestock says
Another fabulous recipe for a yummy-sounding spread! I would love to have the labels for this Sweet and Spicy Fig spread, also! Thanks
Chris Scheuer says
Thanks, Debbie! Sending the labels now!
Martha Austin says
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.
Chris Scheuer says
That sounds delicious, Martha! Sending the labels now!
Jane Andrew says
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.
Elisa says
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!!
Chris Scheuer says
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!
Nancy Klunder says
Would love to have labels for fig spread. Thank you 🌻
Chris Scheuer says
Sure, Nancy!