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Balsamic Fig Jam Recipe

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4.2 from 12 reviews

This delightful Balsamic Fig Jam combines the natural sweetness of fresh figs with a tangy hint of balsamic vinegar and a subtle peppery spice to create a gourmet spread perfect for toast, cheese boards, or as a flavorful addition to your favorite dishes. This easy-to-make jam is cooked on the stovetop and can be preserved for long-term storage with a water bath canning process.

Ingredients

Main Ingredients

  • 2 lbs. fresh figs (stems removed and roughly chopped, about 4 heaping cups)
  • 2 cups granulated sugar
  • ⅓–½ cup balsamic vinegar
  • 4 tablespoons lemon juice
  • 2 teaspoons black peppercorns

Instructions

  1. Prepare Jars: Wash and sterilize mason jars and lids by boiling in water or using the sterilization cycle on your dishwasher. Keep them warm until ready to use to maintain sterility.
  2. Prepare Figs: Rinse the fresh figs thoroughly, remove their stems, then cut them into halves or quarters. Place the chopped figs into a large saucepan.
  3. Add Ingredients: To the saucepan with figs, add the granulated sugar, balsamic vinegar, and lemon juice evenly distributed over the fruit.
  4. Add Peppercorns: Place the black peppercorns into a small pouch made from cheesecloth and add this pouch to the saucepan. Alternatively, you may add peppercorns loose in the jam if preferred for stronger flavor.
  5. Cook to Boil: Heat the mixture over medium heat, stirring occasionally to dissolve the sugar. Once it reaches a full boil, continue to the next step.
  6. Simmer and Thicken: Reduce heat to low to maintain a gentle simmer. Stir occasionally and cook until the jam thickens and the figs break down, about 20 minutes.
  7. Adjust Texture: Remove the cheesecloth pouch and use a potato masher or immersion blender to purée or coarsely mash the jam to your desired consistency.
  8. Fill Jars: Carefully ladle the hot jam into the warm sterilized jars, leaving appropriate headspace.
  9. Seal Jars: Wipe jar rims clean with white vinegar, place the lids on, and screw on the rings to fingertip tightness.
  10. Refrigerate Option: Allow jars to cool completely and store them in the refrigerator for up to three weeks if not processing for shelf stability.
  11. For Shelf-Stability: Add 1/16 teaspoon of citric acid to each 4 oz jar before filling with jam. Submerge the sealed jars in a boiling water bath for 15 minutes to process them safely for long-term storage.
  12. Cool and Store: Remove jars from boiling water and leave them on the counter, undisturbed, for 24 hours to allow proper sealing. Afterward, tighten lids fully and store jars in a cool, dark place up to 1 year. Refrigerate after opening.

Notes

  • Using a cheesecloth pouch for peppercorns makes removal before blending easier and keeps jam texture smooth.
  • Add citric acid before filling if you want to can and store jam for a year on the shelf.
  • If you prefer chunkier jam, mash figs slightly instead of blending fully.
  • For stronger pepper flavor, you may add peppercorns loose but they may remain crunchy.
  • Store refrigerated jam within three weeks if not canned.

Find it online: http://bitezly.com/balsamic-fig-jam-recipe/