Description

A quick, 20-minute homemade jam made with dried figs, aged balsamic vinegar, honey, and black pepper. Perfect for cheese boards, sandwiches, or as a gift.

Ingredients

Scale

1 cup dried figs (about 100g, Mission or Black Mission)
1/2 cup aged balsamic vinegar
2 tablespoons honey
1/2 teaspoon freshly cracked black pepper
1 teaspoon fresh lemon juice (optional)
1/2 teaspoon vanilla extract (optional)
1 teaspoon orange zest (optional)

Instructions

Chop the dried figs into small pieces (about the size of a pea). If they are very dry, soak them in hot water for 10 minutes, then drain and pat dry.
Add the chopped figs, balsamic vinegar, honey, and cracked black pepper to a small saucepan. Stir to coat the figs evenly.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Reduce heat to low and let it cook for about 10 minutes, stirring occasionally, until the figs are soft.
Mash the figs against the side of the pan with a wooden spoon. Continue to stir every minute or two to prevent sticking until the mixture is glossy and thick.
Check consistency: the jam is done when it coats the back of a spoon and leaves a trail when you run your finger through it. If too runny, cook 2-3 minutes longer. If too thick, add a teaspoon of water.
Remove from heat and let cool for 5 minutes. The jam will thicken further as it cools.
Spoon the jam into clean, sterilized glass jars. Seal tightly and store in the refrigerator.

Notes

Use aged balsamic vinegar for best flavor. If figs are hard, soak them in hot water first but ensure they are patted dry to avoid runny jam. The jam will thicken more as it cools. Store in the fridge for up to 2 weeks. Can be frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Condiments
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 45
Sugar: 9
Carbohydrates: 10
Fiber: 1

Keywords: fig jam, balsamic jam, small batch jam, homemade jam, gift ideas, cheese board, vegan option, gluten-free