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    Home » Recipe » Condiments, Preserves and Sauces » Fig Balsamic Jam From Fresh Figs

    Fig Balsamic Jam From Fresh Figs

    Published: Aug 20, 2021 · Modified: Nov 9, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This jam is sweet, tangy and a little savory too. Juicy, luscious figs and gently acidic balsamic vinegar are a match made in heaven. A small bit of salt further tempers the sweetness making this jam a favourite choice for your next charcuterie board or morning bagel.

    Jars of fig jam alongside a loaf of bread and pecans on a blue and brown charcuterie board
    Savory fig jam is perfect on a charcuterie board
    Jump to:
    • Easy no pectin jam recipe
    • 10 Ways to use balsamic fig jam
    • More ways to use fresh figs
    • Tips to make this jam
    • Recipe FAQs
    • 📖 Recipe
    • Get My Free Book
    • 10 Herbs 10Ways
    • 💬 Community

    Easy no pectin jam recipe

    Figs don’t have a lot of pectin compared to some other fruits but by using enough acid and cooking them down for 45 minutes to an hour, this preserve sets up nicely without additional store bought pectin. See more helpful tips below in the "How to make jam" section.

    Fig jam in jar beside prosciutto and pecans
    No pectin fresh fig jam with balsamic vinegar

    10 Ways to use balsamic fig jam

    There are so many options! Lets start with savory and move to sweet.

    • Do as my dear friend Andrea does and wrap up a small bundle of arugula and a teaspoon of this jam in a thin slice of prosciutto for a sweet and salty appetizer.
    • Alternatively, make a charcuterie platter of assorted cured meats and let guests assemble to their taste. Make sure to add plain crackers to the tray for those who want a purely figgy bite!
    • Add 1-2 tablespoons to a vinaigrette of red wine vinegar and olive oil and top a salad of greens, nuts and maybe some goat cheese too.
    • On top of baked brie-This brilliant way of serving brie is classic for a reason!
    • In a grilled cheese using a good quality melting cheese. (Brie, aged cheddar, taleggio or compte are excellent choices)
    • With crackers and cream cheese.

    Now for the sweet. Rich balsamic vinegar melds and mellows during the cooking accentuating the luscious, honey-like fig flavour.

    • This spread is right at home on toast or bagels.
    • Top creamy artisanal vanilla ice cream with this fig jam for a fun and unique ending to dinner.
    • Top some puff pastry with cream cheese and a scoop of this jam, pinch the corners together to keep the ingredients in and bake into your own fresh Danish.
    • Create a dessert platter of cheeses and nuts. Add in balsamic fig jam for a rich, syrupy condiment and serve with tawny port.

    I love versatile recipes and this vibrant fig preserve fits the bill. Be sure to make enough jars to enjoy through winter with a few left over for gifting along with a wheel of local brie or a chunk of cheddar cheese.

    Hand spooning jam onto thick slices of bread
    Fresh Fig Jam on Artisanal Bread

    More ways to use fresh figs

    Fig season is wonderful but if you have a fig tree, you know that once they start ripening, they go fast. Being able to preserve them is essential. Besides regular fig jam and this savory version, I have a few other favourite ways to enjoy these Mediterranean fruits.

    A tray of figs harvested from the tree it is under
    Fig Harvest

    Besides jam, you can dry figs in your oven or dehydrator. Figs are full of water so they take longer to dry than many other fruits. Because of this, it is important to wash and clean them thoroughly so they don't mold before they dry.

    Admittedly, we eat a lot of our figs fresh. It is a fleeting time of year and I will eat as many as I can. Here is my yummy Fig and Prosciutto salad:

    Platter of Fig Salad with Fennel and Arugula
    Platter of Fig Salad with Fennel and Arugula

    Baking with figs is another fantastic way to use them. Try them in cakes or muffins for a boost of moisture, fiber and natural sweetness.

    Wrapping figs in salami or prociutto and eating raw or frying to crisp the edges is another decadent way to enjoy them. Below is a recent pic of them that I took with my cell phone. You can leave them as is or drizzle with a little balsamic vinegar before serving. (Do you sense a theme here?)

    Figs wrapped in prosciutto and pan fried until crispy
    Figs wrapped in prosciutto and pan fried until crispy

    Tips to make this jam

    Jam is really quite an easy thing to make and there are just a few tips to ensure success.

    Make sure your equipment and fruit is clean to prevent spoilage.

    Using a few under ripe fruits along with your ripe fruits helps with tempering sweetness and more importantly setting into a good consistency..

    Adequate cooking time will ensure you get a thick jam.

    You can use a thermometer to determine doneness if you have one (aim for 220’F) or just use the cold plate and spoon method to check the gel.

    To test for setting with the cold plate method, place a small plate and a few spoons in your fridge when you begin making the jam. Once you think your jam is close to ready, use a cold spoon and scoop a ½ teaspoon onto the cold plate. Place back in fridge for a few minutes and then check the consistency of the jam. Once it achieves the right setting point, it is finished.

    • Green large funnel on canning jars to help put jam in neatly
    • Canning jar lids in hot water bath being sterilized
    • Quartered Figs in measuring cup ready for making jam
    • Figs, sugar and water in a big pot
    • The figs and balsamic have cooked down into a thick jam that is a dark burgundy color in the pot
    • Ripe figs still on the tree branch ready to be picked

    Recipe FAQs

    Can you freeze fresh figs?

    Yes, you can freeze figs. I prefer to wash and quarter mine, then freeze on baking sheets in a single layer. Once frozen, they can be packed into resealable containers in the freezer until you're ready to use them.

    Can you freeze fresh figs?

    Frozen figs will be mushy when thawed so not great for firm uses however they are perfect for jams, spreads, baking and smoothies.

    So that is all there is to it! Let me know if you make this recipe or if you have another favourite fig recipe that I should try.

    Cheers Friends!

    Sabrina

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    📖 Recipe

    Hand spooning jam onto thick slices of bread

    Fig Balsamic Jam

    Sweet and savory fig jam accentuated with the rich acidity of balsamic vinegar is versatile, easy and oh so good! Sweet enough for toast or ice cream yet savory enough for cheese and charcuterie platters.
    5 from 17 votes
    Print Pin Rate
    Course: Condiment, Fruit, Jam
    Cuisine: canadian, Italian
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 6 ½ Pint jars
    Calories: 769kcal
    Author: Sabrina Currie

    Ingredients

    • 8 c Fresh figs, cut in quarters or eighths Cut based on how chunky you want your jam to be.
    • 4 c Sugar
    • ½ c + 1 tbsp Balsamic vinegar ½ c plus 1 tablespoon vinegar, divided
    • ½ Lemon peel Peel from half a lemon, preferably without the white pith.
    • ¾ teaspoon Salt
    • ½ teaspoon Dry chili flakes *Optional-You can omit or add as much as you like up to 1 whole teaspoon. ½ teaspoon creates a very mild warming and 1 teaspoon becomes noticeable but not at all overpowering.
    • ½ c Water

    Instructions

    • Add all ingredients except for 1 tablespoon of balsamic vinegar to a large, heavy bottomed pot.
    • Turn heat up to high and bring mixture to a boil. Cook for 45-55 minutes, until mixture thickens and darkens in colour. Add remaining tablespoon of vinegar for last 10 minutes of cooking time.
      Test for good thick consistency with a cold plate and spoon or use a candy thermometer and cook until mixture reaches 220°F (105°C). (Read about the cold spoon method in the body of the post)
    • Meanwhile, sterilize your jars by boiling in hot water or on extra hot cycle of dishwasher and simmer canning lids in hot water for 10 minutes.
    • Once jam is done, ladle into hot jars, leaving 1 cm headspace at top, make sure rim of jars are clean, wiping any jam drips with a damp cloth before immediately placing hot lids on and securing gently but firmly with jar rings. You can let these seal and store or for added peace of mind, process in a hot water bath for 10 minutes before cooling and storing.
    • *Note: Once jars are cool, the lids should seal and be slightly concave. If any do not seal (which sometimes happens if the jar rim wasn't perfectly clean) then store them in your fridge and use first.

    Notes

    Calorie estimate is the amount of calories per 1 cup (½ pint) jar and is not per serving.

    Nutrition

    Calories: 769kcal | Carbohydrates: 198g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 301mg | Potassium: 760mg | Fiber: 9g | Sugar: 188g | Vitamin A: 448IU | Vitamin C: 7mg | Calcium: 119mg | Iron: 1mg
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Bernadette

      August 25, 2021 at 5:49 am

      5 stars
      Wonderful post. I make fig jam all summer and will definitely utilize your suggestions for serving.

      Reply
    2. Emily Flint

      August 27, 2021 at 10:14 am

      5 stars
      Love this fig recipe, I have so many figs to use!!

      Reply
      • Sabrina Currie

        August 27, 2021 at 11:10 am

        Thanks Emily!

        Reply
      • Claire

        August 19, 2022 at 10:02 am

        Absolutely so good. Going to be great Christmas hostess gifts

        Reply
        • Sabrina Currie

          August 19, 2022 at 10:19 am

          Awesome! That’s a great idea, I might do the same 🙂

          Reply
    3. Luca

      August 28, 2021 at 12:00 pm

      5 stars
      It turned out perfect!

      Reply
      • Sabrina Currie

        September 03, 2021 at 1:54 pm

        Thanks for sharing Luca!

        Reply
    4. Debra

      August 29, 2021 at 2:13 pm

      5 stars
      Oh, you had me at fig...this was just delish.

      Reply
      • Sabrina Currie

        August 30, 2021 at 1:34 pm

        Thank you so much Deb! I’m so happy you liked it 🙂

        Reply
    5. Chris Helm

      September 12, 2021 at 11:31 am

      Confused over amount of balsamic vinegar to use

      Reply
      • Sabrina Currie

        September 12, 2021 at 11:32 am

        Oooh, I see my typo, sorry. It is 1/2 cup of balsamic vinegar to start, then 1 tbsp more at the end.
        I’ll fix that in my recipe card.

        Reply
    6. Michele Reitz

      April 11, 2022 at 12:18 pm

      From the recipe I can’t tell if you are supposed to use balsamic vinegar and regular vinegar or just one of the two??

      Reply
      • Sabrina Currie

        April 11, 2022 at 3:28 pm

        Hi Michele,
        It is all balsamic vinegar. I just shortened it to vinegar when describing how to divide it. Hope that helps!
        Sabrina

        Reply
    7. Laura Johnson

      August 18, 2022 at 5:07 pm

      Turned out great! I accidently doubled the balsamic and may have also accidently put in 3 cups of sugar instead of 4... but still was very good!

      Reply
      • Sabrina Currie

        August 18, 2022 at 5:16 pm

        Awesome! Thanks for sharing 🙂

        Reply
    8. Maureen

      September 28, 2022 at 10:45 am

      This one is a keeper! My fig tree and I say thanks. The only change I made was to add dry red wine instead of water. Excellent flavor and so different from my usual fig preserves. Thanks for posting this recipe.

      Reply
      • Sabrina Currie

        September 28, 2022 at 10:53 am

        Brilliant Maureen! I’m going to try adding red wine next time too!

        Reply

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