Easy Balsamic Fig Jam
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 (above) for a zillion ways to use it!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Jams & Jellies
Cuisine: American
Keyword: Balsamic Fig Jam, Easy Fig Jam
Servings: 48 1 tablespoon servings
Calories: 43.63kcal
Author: Chris Scheuer
- 12 ounces dried figs stems removed
- 1 ½ cups granulated sugar
- 6 tablespoons balsamic vinegar
- 2 cups water
- 1 ½ teaspoons fresh lemon juice
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.
Combine figs, sugar, water, balsamic vinegar and lemon juice 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 (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.)
Cook for another 5-10 minutes until the jam is thickened 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 an extra tablespoon or two of balsamic vinegar.
Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
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.
Calories: 43.63kcal | Carbohydrates: 11.13g | Protein: 0.24g | Fat: 0.07g | Saturated Fat: 0.01g | Sodium: 1.75mg | Potassium: 50.43mg | Fiber: 0.69g | Sugar: 9.94g | Vitamin C: 0.15mg | Calcium: 12.33mg | Iron: 0.16mg