This balsamic fig jam recipe is a no-pectin homemade jam that comes together quickly and tastes divine. A delicious concoction of fresh juicy figs and balsamic vinegar in my opinion is the best jam for grownups' "back to office" lunchbox ideas.
Fig jam is a perfect way to preserve the fresh figs of the season as they don't have a great shelf-life. Make this small-batch fig and balsamic jam that no one can resist and enjoy with some good old bread and jam treat. This is similar to my strawberry coulis recipe but thick and spreadable.
Fresh Figs are available from early spring to early winter in the Middle East. I didn't really know much about fresh figs until I scored this huge box of them. Surprise, surprise, turns out they don't hang around for long before they start to go downhill. And that's basically why I ended up making some jam out of them. 😄 If you're in the same boat as me, I'd recommend giving this article a read – it's All about Figs.
Why you should make this?
I labelled this as "easy" homemade jam because it doesn't require any pectin! A purist would never consider this as a jam but if you learn the role of pectin in a jam you can always manoeuvre and use lemon juice and vinegar to preserve and bring flavour to the jam. Here the balsamic vinegar and lemon juice are all you need to do the trick!
- fresh figs
- granulated white sugar
- lemon juice
- balsamic vinegar
- vanilla extract
How to make fig jam from fresh figs? Scroll down for the detailed recipe card.
Make sure you have a clean dry jar ready to house the jam. I use a Bonne Marie jam jar that is washed and dried completely.
Wash and pat dry your fresh figs and make sure they are clean before you use them. Chop them into equal-sized pieces so they can cook down evenly.
Add all the ingredients into a clean saucepot and slowly stir and cook until sugar dissolves. Continue to cook stirring often until the mixture reduces and thickens to a spreadable consistency.
5 ways to use this jam
Once you have a jar of this fig and balsamic vinegar jam, there are a few ways you can enjoy it.
- spread on your favourite toast or croissant. Bonus tip - add feta cheese or labneh and honey.
- Stir a spoonful into your bowl of oatmeal.
- Blend into your yoghurt smoothie
- Top your arugula and nuts salad
- Serve with store-bought vanilla ice cream
Now, some of you may have doubts about this vinegar... is it halal? Yes, it is! Balsamic vinegar is a reduction made from sweet white Trebbiano grape pressings, but it is not considered wine vinegar because the grape juice used is unfermented. And I don't have to check if it is halal because they don't sell anything not halal in Saudi Arabia!
When it comes to fig jam versus fig preserves, it's all about the texture and sweetness game. So, fig jam tends to be smoother and spreadable, all thanks to those chopped or pureed figs. And also are usually a bit on the sweeter side, thanks to some added sugar action. But fig preserves have bigger fruit chunks in there, giving you a more rustic feel and keeping those natural fruit vibes alive.
Fresh Fig and Balsamic Jam
- sterilized jar
- 500 grams fresh ripe figs
- 250 grams white sugar
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla essence
- Wash, pat dry, trim stems and roughly chop the figs into small chunks.
- Add the chopped fig into a thick-bottomed deep saucepan along with sugar, lemon juice, balsamic vinegar and vanilla extract.500 grams fresh ripe figs, 250 grams white sugar, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon vanilla essence
- Keep stirring on a low to medium flame until all the sugar dissolves.
- Bring the mixture to a full boil, then reduce to low heat and cook for about 25 minutes stirring often.
- Test the readiness of the jam with a spoon. If the mixture drops off the spoon easily, then let it cook for a few more minutes. The jam is ready when the mixture doesn't fall off the spoon easily and is lumpy.
- At this point, you can use a stick blender to smooth the jam or leave it as is if you prefer chunks.
- Once done, transfer the jam into sterilized jars and let it cool completely. Cover and refrigerate.