Fig Balsamic Jam

An easy no-pectin fresh fig and balsamic homemade jam that comes together quickly and tastes sweet, tangy, and so delicious.

We love to do a smorgasbord for dinner on busy weeknight evenings when I don’t have time to make a big meal. One thing we ALWAYS have with our smorgasbord meals is crisp crostini with creamy brie cheese. In the summertime, I normally serve it with some sort of fruit pepper jam, but this time of year, I always serve the brie/crostini topped with fig jam. This fig balsamic jam recipe is easy to make and always puts a big smile on all of our faces. Last year, I made a batch of fig honey jam, and this year I decided to try making a fig balsamic jam. We are a family that loves tangy vinegar, so this jam made us all very happy.

Fig Balsamic Jam

Ingredients:

• 10 oz fresh figs, stems discarded & quartered
• ¼ cup white sugar
• 1½-2 tbsp balsamic vinegar, to taste depending on the desired level of tanginess
• Juice from ½ lemon
• Pinch (or two) crushed red pepper flakes, to taste, depending on the desired level of spiciness

How to Make Fig Balsamic Jam:

Place the figs, sugar, balsamic vinegar, and lemon juice in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and cook, stirring often, until thickened, about 40-45 minutes.

Remove from the heat. Use an immersion blender until smooth, if desired. Cool completely.

Store jam in an airtight jar in the refrigerator for up to 3 weeks. Enjoy!

Fig Balsamic Jam

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Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Course: Condiment

Cuisine: American

Servings: 1 cup

Author: Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Immersion Blender
• Small glass jar

Ingredients

• 10 oz fresh figs, stems discarded & quartered
• ¼ cup white sugar
• 1½-2 tbsp balsamic vinegar, to taste depending on the desired level of tanginess
• Juice from 1/2 lemon
• Pinch (or two) crushed red pepper flakes, to taste depending on the desired level of spiciness

Instructions

• Place the figs, sugar, balsamic vinegar, lemon juice, and crushed red pepper flakes in a small saucepan over medium-high heat.
• Bring to a boil, then reduce heat to low and cook, stirring often, until thickened, about 40-45 minutes.
• Remove from the heat. Use an immersion blender until smooth, if desired. Cool completely. 
• Store jam in an airtight jar in the refrigerator for up to 3 weeks. Enjoy!

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