Small-Batch Fig Jam with Balsamic: 5-Ingredient Easy Recipe
A quick, sophisticated small-batch fig jam made with dried figs, aged balsamic vinegar, and sugar. Perfect for cheese boards, gifts, or spreading on toast, this recipe comes together in under 30 minutes with simple pantry ingredients.
- Prep Time: 2 minutes
- Cook Time: 25 minutes
- Total Time: 27 minutes
- Yield: Makes approximately 1 cup (serves 16) 1x
- Category: Condiments
- Cuisine: American
Ingredients
Scale
- 8 oz dried black mission figs
- 1/2 cup aged balsamic vinegar
- 1/2 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- 1 tsp butter (optional)
Instructions
- Rinse the dried figs under cool water, pat dry, remove stems, and chop roughly.
- In a medium saucepan, combine chopped figs, balsamic vinegar, sugar, lemon juice, and salt. Stir to distribute sugar evenly.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
- Reduce heat to medium-low and simmer for about 10 minutes, mashing the figs against the side of the pan with a wooden spoon to release juices.
- Continue cooking for 5-10 minutes until the jam thickens enough to coat the back of a spoon and holds a line when dragged.
- Optional: Remove from heat and blend with an immersion blender or transfer to a blender for a smoother texture.
- Pour the hot jam into clean glass jars, seal tightly, and let cool completely before storing in the refrigerator.
Notes
Use good quality aged balsamic vinegar for the best flavor. If figs are too dry, soak them in warm water for 10 minutes first. The jam will thicken further as it cools. If too runny, cook longer; if too thick, add a splash of water or vinegar. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 8
- Sodium: 50
- Carbohydrates: 10
- Fiber: 1
Keywords: fig jam, balsamic vinegar, small batch jam, easy jam recipe, cheese board accompaniment, vegan jam, gluten-free jam, homemade preserves