balsamic fig jam

If you can cut up some dried figs and add sugar, balsamic vinegar, water and lemon juice then bring it all to a boil, you can make this delicious balsamic fig jam! That's all there is to it! And check out the post (above) for a zillion ways to use it!

Easy Balsamic Fig Jam

figs (stems removed)

sugar

balsamic vinegar

water

lemon juice

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&#x27;s too thick, it&#x27;s super easy to remedy. Just add water, a few tablespoons at a time, stirring well after each addition, until it&#x27;s the desired consistency.

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Top 1 balsamic fig jam recipes from across the web

The most viewed balsamic fig jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Balsamic Fig Jam

The most viewed balsamic fig jam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine