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Fig Balsamic Jam

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

Fig Balsamic Jam

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 a fruit pepper jam but this time of year I always serve the brie/crostini with a jam made of figs. Fig jam couldn’t be easier to make and it 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 in pretty much anything so this jam made us all very happy. The sweetened figs were wonderful with the tangy balsamic vinegar and this jam was delicious on top of crostini with creamy brie cheese.

Fig Balsamic Jam

How to Make Fig Balsamic Jam

Place the figs, sugar, balsamic vinegar, and lemon juice in a 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 to make it smooth, if desired. Cool completely.

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

Fig Balsamic Jam

Fig Balsamic Jam

Fig Balsamic Jam

Prep Time: 5 minutes
Cook Time: 40 minutes
Course: Condiment, Miscellaneous
Cuisine: American
Servings: 1 cup
Author: Pam - For the Love of Cooking

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 the heat to low and cook, stirring often, until thickened, about 40-45 minutes.
  • Remove from the heat. Use an immersion blender to make it smooth, if desired. Cool completely. 
  • Store jam in an airtight jar in the refrigerator for up to 3 weeks. Enjoy!
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