A dark bowl filled with fresh figs.

Balsamic Fig Jam Recipe

This balsamic fig jam recipe combines all of my great loves – fresh figs, spending time with dear friends, and having the perfect fresh topping for any breakfast bread… or a sneaky spoonful throughout the day.

A dark bowl filled with fresh figs.
Balsamic Fig Jam Recipe

Who doesn’t need a homemade jam to spread on toast, english muffins, or pancakes? Figs are one of my favorite fresh fruits, and after you try this balsamic fig jam recipe, I bet they’ll be one of yours too.

A bowl full of figs sits on a white tea towel with a red stripe. One fig sits directly on the towel. These will be used to make the fig jam recipe.

This post first appeared July 8, 2012 as part of the Simple Sundays series. I hope you enjoy this favorite from the kitchen of a dear friend!

I was a little star struck the first time I tasted a fresh fig. That might sound a little funny to you, but it’s the closest analogy I can find. Imagine a little girl who equated figs with Fig Newtons – a chewy cookie with a filling that was sweet and mysterious. Growing up in New York, fresh figs were not a common sight in the markets – ever. To me, “fig” sounded like a cute name for a packaged good. It wasn’t until many years later when I bit into my first fresh fig, and it was like meeting my favorite actor in person for the first time. I was struck with its beauty. I quickly learned to pick the perfect ones for best flavor – read all of my tips here, or listen here!

Unsurpisingly, figs really are much better in real life. Fresh figs have found a very special place in my heart. As a matter of fact, they’re one of my favorite fruits of summer. Living now in California, I feel very blessed to have access to an abundance of figs this time of year. It’s the one fruit I find myself wistfully craving in the winter months; consequently, fig season can never get here fast enough. I nibbled on them the other day, some plain, some smothered with goat cheese and drizzled with honey. I would have been happy eating nothing else.

Yesterday, I was excited to join Azmina from Lawyer Loves Lunch as she hosted a jamming party for mutual friends in the food blog world. It has been a year since I have seen Lisa, Gina, Jean, and Stephanie, and we gathered in Azmina’s bright kitchen to catch up while chopping summer fruits and learning the finer points of jamming.

A collage of pictures of the canning process. Figs sit in a yellow bowl, peaches sit in a cardboard box, plums lay in rows. Canning jars sit ready to use, and a woman holds a large pot full of cooked fruit.

But of course, you can’t have a roomful of foodies together without delicious food. Everyone brought delicious and fresh dishes to nosh on as the fruit bubbled on the stove. All except me. I had been working on what was to a be a beautiful tomato tart that morning, only to have an accident as I pulled the hot crust from the oven. That incident left me with a broken crust and burns on my arm. Nothing like driving to Azmina’s house with an ice pack on my arm and aloe in my purse! Regardless, I took solace in the fact that if anyone would understand, it was my friends who were quick to share their baking battle scar stories. Thanks, you guys – the food you brought was undeniably delicious.

A collage of pictures of food. A red dish holds sweet treats dipped in chocolate. A round dish is full of pasta. A bowl is full of sliced zucchini, a tray has cookies topped with chopped pistashios, and another tray has small charcuterie bites.

My dearest Lisa, who lives fairly close to me and writes Authentic Suburban Gourmet, has the most divine Balsamic Fig Jam Recipe. The first time I met her, she gifted me with a jar of this sublime creation. Today, my eyes grew large as I saw her unpack pounds and pounds of gorgeous figs to make her jam. Gina brought amazing plums and nectarines from orchards in Brentwood and Santa Rosa. Obviously, it was hard to not sneak in a few bites as we chopped up the beautiful fruits.

A bowl fillled with figs sits behind a fig sliced in half.

Sadly, I could not stay the entire afternoon, but it was so nice to see everyone and chat and learn from one another. Don’t worry though – I did bring home a jar of the fig jam recipe.

A freshly canned jar is labeled "Fig Balsamic Jam".

Smothering a piece of toast, it is a sweet and simple treat any time of day. I already placed a dollop on an English muffin for breakfast this morning; I can’t wait to play with it some more later today. I need to try Lisa’s gorgeous Fig Jam Straws. They would be fabulous with a glass of wine and some slivers of cheese. Or I may just eat the jam by the spoonful once in a while.

The balsamic fig jam recipe is completed, and a small wooden spoon sits on the table after applying a large smear of jam onto an english muffin.

Balsamic Fig Jam Recipe:

If you would like to make this on your own (and you must!), please visit Lisa for the Balsamic Fig Jam Recipe. Her recipe as written includes a little lemon juice. That was omitted in yesterday’s jamming party, with equally delectable results.

Other ways to satisfy your fig craving:

Fig and Almond Butter Smoothie | Simple Sundays
Chocolate Banana Fig Bread
Roast Chicken with Fig Chutney Sauce
Savory Fig and Grape Tart

Balsamic Fig Jam

Lisa’s fantastic recipe will knock your socks off. Go ahead and make sure you have these ingredients handy, then head over to her blog for all of the instructions along with tips and tricks to great jamming!
Course Appetizer, Condiments
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
15 minutes
Total Time 1 hour 50 minutes
Servings 5 8 ounce jars
Calories 470kcal

Ingredients

  • 6 Pounds Fresh Figs – remove stem and cut into quarters
  • 4 ½ Cups Sugar
  • 1 ½ Cups Balsamic Vinegar

Instructions

  • Head to Authentic Suburban Gourmet for the instructions to this recipe!

Notes

The nutrition facts for this recipe are for one 8-ounce jar.
Thank you to Authentic Suburban Gourmet for sharing this recipe with us! Head to her blog to learn how to make it for yourself!

Nutrition

Calories: 470kcal | Carbohydrates: 118g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 23mg | Potassium: 1348mg | Fiber: 16g | Sugar: 100g | Vitamin A: 773IU | Vitamin C: 11mg | Calcium: 211mg | Iron: 3mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jean

    Liren, we had the same start with figs: Fig Newtons. :) I didn’t appreciate them until I became an adult and one of my favorite ways to enjoy them now is through Lisa’s excellent jam.

    So wonderful to see you again–it was definitely time for another blogger get-together. Hopefully, another year won’t pass before we all see each other again.

    Hope your burn is much better by now. :)

    Reply
  2. Rikki

    Your photographs of the figs are so beautiful Liren! I’m in NY still and it’s a bit unfortunate that we don’t have any fresh figs because they are quite delicious (that’s an understatement!). I love the balsamic/fig combination in a jam. I bet it’s spectacular [:

    Reply
  3. kankana

    In India the only kind of fig I ever had was dried and I loved those. It was only last year that i had my first fresh fig and now I cannot get enough of it :) The jam sounds lovely specially with balsamic!

    Reply
  4. Jen Laceda | Tartine and Apron Strings

    Hi, Liren! I saw this post from Lisa’s blog as well! I’m gonna say to you what I said there…First off, I’m so jealous you guys live in a wonderful state! Secondly, I’m so jealous that you guys made jam! Plus, what a wonderful lunch spread you had there! It’s interesting to see the same scene photographed by different people…it’s amazing how talented and unique each person is!

    Reply
  5. Monet

    Lovely post, my friend. I also remember the moment that I first tasted a fig. It was heavenly…and it still is. The jam looks just perfect on that English muffin. Thank you for sharing!

    Reply
  6. Holly

    I had the same early childhood memories of figs – I didn’t even know they were a fruit – and it wasn’t until I tasted on YEARS later I learned how wonderful and beautiful they really are.

    Hope your burns heal well! I’ve had plenty myself!

    Reply
  7. Mary

    Liren, what a fun day! Your post has inspired me to arrange a jam making day at my house. Actually, I have been thinking lately of doing something like that. I have been in a jam making frenzy – making five different jams over the past month or so. I haven’t been able to resist all the beautiful and tasty stone fruits at the Farmer’s Market and figured that jam was the perfect way to extent the season. Take care of that burn and heal quickly!

    Reply
  8. Rowena @ Apron and Sneakers

    Sounds like a wonderful day! If ever I get to be a part of a food bloggers jamming party, I would come with an empty stomach. Love the photos of the food. Accidents happen in the kitchen. Hope your burns heal fast.

    Reply
    • liren

      It really was fun, Erin :) Burns and all. I saved the broken tart crust, was tempted to photograph it, but the good news is some parts are still edible. I may just have to get creative :)

      Reply
    • liren

      Azmina, thank you again for generously hosting such a fun time! I regret not being able to stay the entire afternoon – too many activities in one Saturday! It was wonderful to see you, to jam along, and to fawn over your little guy, he is a major cutie! Hope you have a relaxing Sunday!

      Reply
  9. Lisa { AuthenticSuburbanGourmet }

    Liren – I am still amazed that it had been one year – it seemed like yesterday that we saw each other. Need to change that. :-) Great to see you yesterday and I have your box of goodies to bring to you. I will actually posting the fig jam and party hightlights today too. Loved your post and hope your burn is healing. Just give you a quick preview of what is coming your way – Blueberry & Nectarin Jam, Santa Rosa Plum Jam and Strawberry Lemon Jam. Ping me and we can coordinate a date to get together. Hope your party last night was a blast!!! Great to see you!!!

    Reply
    • liren

      I know!!! I can’t believe it’s been that long, either. Since we interact so much online and on all forms of social media, I feel like I see you a lot, but there’s no replacement for real face to face hanging out! Let’s definitely plan a little date soon. You are an angel to bring me a box of goodies, so sweet, really, I would have been simply satisfied with this amazing jam, but now I can’t wait! Also looking forward to your post later today, and I will be sure to update my links to point to your new one.

      Wish I could have stayed longer yesterday, these weekends get so crammed with fun stuff – looking forward to resting today for sure!!!

      p.s. And thank you, my burn is definitely healing. Little C thinks it looks like a bear scratched me, LOL.

      Reply
  10. Betty Ann @Mango_Queen

    Oh my gosh, I just love, love fig jam! The thought of a recipe just got me so excited. I believe you, it must be fig-fabulous! Heading over now to your friend’s site to see the recipe. Thanks for sharing, Liren. Hope your burn heals fast. Wish I lived closer — I love your food, stories & recipes !!!! Have a superb “Simple Sunday” !

    Reply
    • liren

      Betty Ann, I wish you lived closer too! You would enjoy these gatherings very much – so yummy and inspiring. Do visit Lisa! She will be posting more on the gathering, too, so check back on her site for more later :)

      Reply
Kitchen Confidante®