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Fig and balsamic jam is a tasty spread that combines sweet figs with tangy balsamic vinegar. You can make this jam easily at home using fresh or dried figs, sugar, and a few other simple ingredients. It’s great on toast, crackers, or paired with cheese.
This jam is versatile and adds a gourmet touch to many dishes. You can use it as a glaze for meats, a topping for desserts, or mix it into salad dressings. Making your own fig and balsamic jam lets you control the sweetness and texture to suit your taste.
Exact Ingredients (+ Possible Substitutes)
Ready to make some delicious fig and balsamic jam? Here’s what you’ll need:
- 1 pound fresh figs (or 2 cups dried figs)
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
Can’t find fresh figs? No worries! Dried figs work great too. Just soak them in warm water for 30 minutes before using.
Out of regular sugar? Try brown sugar or even maple syrup for a different twist. You can also play with the amount to suit your taste.
For the balsamic vinegar, a fig-flavored one can add extra depth. But your regular balsamic will do just fine.
No lemons on hand? Apple cider vinegar can step in for that touch of acidity.
Want to spice things up? Add a cinnamon stick or a sprig of fresh thyme while cooking. Just remember to remove them before jarring.
Instructions
You’ll need a few simple ingredients to make this tasty fig and balsamic jam:
- 1 pound fresh or dried figs
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
Start by washing the figs and cutting off the stems. Chop them into small pieces.
Mix the chopped figs, sugar, water, balsamic vinegar, and lemon juice in a saucepan. Heat the mixture over medium heat until it starts to bubble.
Lower the heat and let it simmer gently. Stir often to prevent sticking. Cook for about 45 minutes or until the jam thickens.
You’ll know it’s ready when it coats the back of a spoon. The color will also darken as it cooks.
Let the jam cool before transferring it to clean jars. It will keep in the fridge for up to 2 weeks.
Enjoy your homemade fig and balsamic jam on toast, with cheese, or as a glaze for meats!
Tips, Tricks & Storing
Making fig and balsamic jam is easy with a few helpful tips. Use ripe figs for the best flavor. If your figs aren’t quite ripe, let them sit at room temperature for a day or two.
Cut the figs into small, even pieces. This helps them cook evenly and creates a smoother jam. Don’t forget to remove the stems!
When cooking your jam, use a heavy-bottomed pot to prevent burning. Stir often to keep the mixture from sticking.
Here’s a quick trick: Put a small plate in the freezer before you start. When you think the jam is ready, drop a spoonful on the cold plate. If it wrinkles when you push it with your finger, it’s done!
To store your jam, use clean, sterilized jars. Fill them while the jam is still hot and seal tightly. Let them cool completely before storing.
Keep unopened jars in a cool, dark place for up to a year. Once opened, store in the fridge and use within a month.
Try these tasty ways to enjoy your fig and balsamic jam:
- Spread on toast or scones
- Pair with cheese on a charcuterie board
- Use as a glaze for roasted meats
- Stir into yogurt for a quick snack