Sweet and Spicy Fig Spread
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
50 tablespoons
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Calories
61 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Sweet and Spicy Fig Spread
Description
The recipe starts by chopping dried figs into smaller pieces to aid cooking and even heat distribution. Combined with granulated sugar, water, white balsamic vinegar, and chili garlic sauce in a saucepan, the mixture is brought to a boil then simmered. After initial cooking, the blend is partially pureed with an immersion blender to retain some fruit texture while thickening the jam over additional simmering time. Lemon juice is added near the end to enhance acidity and flavor brightness.
This fig spread balances sugary sweetness, mild acidity from the vinegar and lemon, and a mild spiciness from the chili garlic sauce, making it an interesting jam option beyond standard fruit preserves. Its texture, thick yet slightly chunky, makes it ideal for use on crackers with cheese, sandwiches, or as a glaze for savory dishes.
Once cooled, the spread can be refrigerated for up to two weeks or frozen for longer storage. For room temperature preservation, hot water bath canning is necessary. The recipe encourages adjusting the chili garlic level after tasting to achieve the desired spice intensity.
Ingredients
- 20 ounces figs any hard stems removed, dried
- 2 cups granulated sugar
- 3 cups water
- ⅓ cup white balsamic vinegar
- 2-4 teaspoons Chili garlic sauce
- 2 tablespoons lemon juice fresh
Instructions
- Chop each fig into 4-6 pieces. Wash enough jars to hold 24-ounces in hot soapy water and rinse well. Set aside.
- Combine figs, sugar, water, balsamic vinegar and chili garlic sauce 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 blender until large pieces are gone but jam is still has some texture.
- Cook for another 5-10 minutes until jam is thickened to desired state. Add the lemon juice and stir well. (It will get a bit thicker as it cools). Take a taste of the jam and add more chili garlic sauce, if you’d like it to be a little spicier.
- Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
Notes
- Ensure jars are well sterilized in hot soapy water before filling to prevent spoilage.
- Adjust chili garlic sauce quantity after tasting to suit preferred spice level.
- Refrigerate the spread for up to two weeks or freeze for 2-3 months to extend storage.
- For shelf stability at room temperature, follow hot water bath canning procedures carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50tablespoons
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Serving | 501 tablespoon servings | |
| Calories | 61kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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