Fig Balsamic Jam

Hand spooning jam onto thick slices of bread

5 from 25 votes

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. Makes 6 ½-pint jars

Prep Time15

Cook Time1

Total Time1 15

Course: Condiment, Fruit, Jam

Cuisine: canadian, Italian

Keyword: balsamic fig, balsamic fig spread, fig jam, fresh fig recipe, jam from fresh figs

Servings: servings

Calories: 46kcal

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 20 minutes stirring occasionally to prevent sticking. Reduce heat to medium and continue to cook, stirring more frequently until mixture thickens and darkens in colour. (Approximately 45 minutes in total.) 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

Be sure to monitor your jam while cooking to prevent burning or scorching. Using a heavy-bottomed pot is important.

Nutrition