Easy Balsamic Fig Jam
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
48 1 tablespoon servings
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Calories
4363 kcal
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Course
Condiments
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Cuisine
American
Easy Balsamic Fig Jam
Description
Easy Balsamic Fig Jam uses dried figs as the primary ingredient, cooked with granulated sugar, water, balsamic vinegar, and fresh lemon juice to create a thickened preserve. The figs are chopped into small pieces before cooking, which helps break down during simmering. After initial cooking, the mixture is pulsed with a blender to remove large chunks but retain some texture, allowing a jam with soft body rather than a completely smooth consistency. Cooking continues until the jam reaches the desired thickness, which will further set upon cooling.
The balsamic vinegar adds a mild tart complexity that complements the natural fig sweetness, while the lemon juice brightens the overall flavor. Once prepared, the jam is transferred to sterilized jars and refrigerated to keep fresh for about two weeks, or it can be frozen for longer storage, up to a few months.
This fig jam can accompany cheese boards, spread on toast, or be used as a condiment in various dishes, showcasing a balance of sweet and tangy notes designed for home cooks interested in making fruit preserves with a twist.
Ingredients
- 12 ounces figs stems removed, dried
- 1 ½ cups granulated sugar
- 6 tablespoons balsamic vinegar
- 2 cups water
- 1 ½ teaspoons lemon juice fresh
Instructions
- Chop each fig into 4-6 pieces. Wash enough jars (to hold 24-ounces of jam) in hot soapy water and rinse well. Set aside.
- Combine figs, sugar, water, balsamic vinegar and lemon juice in a medium-large saucepan over medium heat.
- Bring to a boil then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
- Pulse/blend the jam with an immersion (or regular) blender until large pieces are gone but the jam still has a bit of texture. (Use the pulse setting if using a regular blender.)
- Cook for another 5-10 minutes until the jam is thickened to the desired state. (It will get a bit thicker as it cools).
- Taste the jam. If you would like it a bit tangier, add an extra tablespoon or two of balsamic vinegar.
- Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
- If you end up cooking the jam too long and it's too thick, it's super easy to remedy. Just add water, a few tablespoons at a time, stirring well after each addition, until it's the desired consistency.
Notes
- Use dry, stem-removed figs chopped into smaller pieces for even cooking.
- Partial blending maintains a soft jam texture, not completely smooth.
- Adjust tanginess by adding extra balsamic vinegar after tasting.
- Jam thickens more as it cools; monitor thickness after cooking.
- Store refrigerated jam in airtight jars for up to two weeks or freeze up to 2-3 months.
- If jam thickens too much, gently stir in small amounts of water to loosen consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 481 tablespoon servings
Amount Per Serving
Calories 4363 kcal
% Daily Value*
| Calories | 43.63kcal | 2% |
| Carbohydrates | 11.13g | 4% |
| Protein | 0.24g | 0% |
| Fat | 0.07g | 0% |
| Saturated Fat | 0.01g | 0% |
| Sodium | 1.75mg | 0% |
| Potassium | 50.43mg | 1% |
| Fiber | 0.69g | 3% |
| Sugar | 9.94g | 20% |
| Vitamin C | 0.15mg | 0% |
| Calcium | 12.33mg | 1% |
| Iron | 0.16mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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