Balsamic Fig Jam Recipe

Name: Balsamic Fig Jam Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups fresh figs (quartered); 1 cup balsamic vinegar; 1 cup granulated sugar; 2 tbsp fresh lemon juice; 1/4 cup water

BySusan Miller August 18, 2025August 18, 2025

Jump to Recipe· 4.6 from 430 reviews

Bursting with sweet-tart flavor and a touch of elegance, Balsamic Fig Jam just might become your new fridge staple. This simple homemade jam is lush with fresh figs, tangy balsamic vinegar, and a bright kiss of lemon—an absolutely irresistible pairing for everything from cheese boards to breakfast toast!

Why You Should Make This Recipe

Unbeatable Flavor Fusion: The duo of ripe figs and balsamic brings deep, complex notes that elevate this jam far beyond your average fruit spread.
Ridiculously Easy: No fussing with pectin or canning equipment—just simple ingredients and about 25 minutes in the kitchen.
Incredibly Versatile: Dabble it on goat cheese crostini, swirl it into yogurt, or use it as a memorable glaze for roasted meats.
Perfect for Gifting: Bottled up in cute jars, homemade Balsamic Fig Jam makes a heartfelt, gourmet present that wows every time.

Ingredients & Substitutions

Just a handful of everyday ingredients come together to create something truly special. Each component in this Balsamic Fig Jam contributes to its signature flavor and silky texture—here’s how they shine, along with some easy swap ideas if needed.

Fresh Figs: The star! Choose ripe, plump figs for best sweetness and body. Dried figs can be used in a pinch—just soak them first and expect a thicker texture.
Balsamic Vinegar: Adds an irresistible, tangy depth. Use a good-quality vinegar for richest flavor, but apple cider vinegar makes an acceptable stand-in if needed.
Granulated Sugar: Classic white sugar melds all the flavors and helps achieve that perfect jammy set.
Fresh Lemon Juice: This brings a lively brightness and balances out the sweetness with gentle acidity.
Water: Helps everything blend smoothly and prevents sticking while the figs soften and release their natural juices.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Balsamic Fig Jam

Step 1: Prepare Your Figs

Give your fresh figs a gentle rinse under cool water, then pat them dry. Trim off the stems, slice the figs into quarters, and, if you want extra jammy texture, you can even chop them smaller. The more you break them down now, the smoother your finished jam will be!

Step 2: Combine Ingredients

Gather a medium saucepan and toss in your prepped figs, balsamic vinegar, granulated sugar, lemon juice, and water. Stir everything together so that the sugar begins to dissolve and everyone gets acquainted—this sets the stage for those incredible flavors to meld.

Step 3: Bring to a Simmer

Over medium heat, bring the mixture to a steady, gentle simmer. Stir now and then as the figs soften and the liquid thickens—about 15 minutes is perfect. You’ll know it’s ready when your kitchen smells amazing and the mixture looks lush and jammy.

Step 4: Blend to Perfection

This is your chance to make the texture your own: For a smooth, spoonable Balsamic Fig Jam, use an immersion blender right in the pan, or carefully transfer to a blender and blitz until silky. If you love a rustic, chunky vibe, just mash gently with a fork, leaving plenty of figgy bits!

Step 5: Cool and Jar

Set the pan aside to cool for a few minutes, then ladle the jam into clean jars. Let it cool completely to room temperature before sealing with lids. This helps keep your jam fresh and velvety in texture.

Step 6: Store and Enjoy

Once cooled and sealed, your Balsamic Fig Jam is ready for action! Store the jars in the fridge, where it will keep for about two weeks (if it lasts that long). Get excited for breakfast, cheese plates, and snacking that just got a major upgrade.

How to Serve Balsamic Fig Jam

Garnishes

If you’d like to dress up your Balsamic Fig Jam, sprinkle a pinch of flaky sea salt, fresh cracked black pepper, or a handful of toasted chopped walnuts over the top—these finishing touches add gorgeous contrast and a little crunch.

Side Dishes

This jam shines next to creamy brie or tangy goat cheese on a cheeseboard, but don’t stop there: try it with roast pork, spoon it beside grilled chicken, or slather it on warm focaccia as a sweet-savory treat.

Creative Ways to Present

For a show-stopping appetizer, swirl Balsamic Fig Jam into whipped ricotta and serve with crostini, or layer it in mini jars for individual servings at a brunch. For dessert, drizzle it over panna cotta or tuck a dollop inside hand pies—the options are endless and always impressive!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Balsamic Fig Jam in tightly sealed jars or containers in the refrigerator. It stays bright and flavorful for up to two weeks, making it easy to scoop out whenever the craving strikes.

Freezing

Balsamic Fig Jam frees beautifully for longer storage! Simply portion into freezer-safe containers, leaving a bit of space for expansion, and freeze for up to three months. Thaw overnight in the fridge before enjoying.

Reheating

If your jam is too thick or chilly straight from the fridge, warm it gently in a saucepan or microwave for a few seconds to bring back that luscious, spreadable consistency—just be careful not to overheat.

FAQs

Can I use dried figs instead of fresh?

Yes! Soak dried figs in hot water for 15–20 minutes before chopping and using them. The jam will be a little thicker, but still deliciously rich and sweet.
How do I know when the jam is thick enough?

The Balsamic Fig Jam should look glossy and coat the back of a spoon—a quick way to check is to run your finger through the jam on a cold plate; if it leaves a clear path, you’re good!
Can I make this recipe without sugar?

Classic jams use sugar for flavor and preservation, but you can reduce the amount to taste or try a natural sweetener like honey. Just note, the texture and shelf life may change slightly.
Why does my jam seem runny after cooling?

Homemade Balsamic Fig Jam naturally thickens as it cools. If you find it still a bit runny, simply simmer for a few extra minutes next time, as water content in figs can vary.

Final Thoughts

There’s just something magical about homemade Balsamic Fig Jam—it’s like summer in a jar! Whether you’re an enthusiastic jam-maker or a first-timer, I hope you’ll give this lush, versatile treat a go and discover the endless delicious ways to enjoy it. Happy spreading!