The months of August and September bring the figs into ripening. Though a fig is beautifully satisfying on it’s own, I must say that when it is reduced down and thickened into homemade fig jam, the taste of it is deeply comforting.
In the peak of summer, this recipe will have you yearning for that first bit of autumn, crisp air and entertaining the thought of your little ones snuggled under homemade afghans next to your first autumn crackling fire.
However, until the heat subsides and the coolness of fall relieves of all, we can enjoy these Balsamic Fig Jam recipe and wait on the seasons to change and bring with it a new harvest to delight in.
Fig Jam does not have to be loaded with sugar for it to taste delicious. I like to enjoy the natural sweetness of fruit without masking the flavor with white sugar, like so many homemade jam recipes do. I have found raw honey to be a perfect compliment to jam recipes. I, also, chose to preserve the jam the traditional way by using fresh-squeezed lemon juice. Preserving the fig jam with lemon juices ensures that the figs beautiful color stays true and preserves their freshness.
Balsamic Fig Jam
Pectin & Refined Sugar Free
Makes One Delightful Pint
Ingredients:
- 2lbs of Fig, stems removed and cut into fourths
- 1/2- 3/4 cup of raw honey
- Zest and Juice of One Lemon
- Splash of Balsamic Vinegar
Directions:
- Wash figs, cut stems off, and slice into fourths.
- Toss figs, lemon zest, lemon juice, and honey (choose amount of honey according to your taste) into a pot.
- Bring to a boil over medium-high heat.
- Boil for 20-30 minutes, stirring often, until it thickens. As figs soften, use a potato masher, or a whisk, to mash the figs.
- About 15 minutes into the thickening, add a generous splash of balsamic vinegar.
- Once the mixture thickens to your liking, remove from heat and cool.
- Optional: if you prefer the jam to be less chunky, process in a food processor for a few pulses.
- Store in the fridge for up to a month!
*I love this Almond Bread with it. It’s nutty and the sweetness of the Balsamic Fig Jam compliment it perfectly. *
This blog post is part of Tasty Traditions, Our Heritage of Health, Kelly the Kitchen Kop, The Prairie Homestead, and Girl Meets Nourishment!
Some day, I’m going to live someplace that fig trees grow, or I’m at least going to visit when they’re in season. So many beautiful blog recipes like this one, leave me salivating.
I want figs too…and an vineyard…and tons of raspberry bushes!
I made this with green figs and it is truly delicious!
Oh so good to hear!! Thank you for letting me know you enjoyed it!!!
Just made your wonderful jam. I used 2 lemons just for fun and it turned out slightly tart, which I like Thanks for a great jam recipe.
Yay!so glad you loved it!
I have a huge mission black fig tree in my yard and have hundreds of figs each year. I am always looking for new recipes for my figs. Can I make a large batch of this and hot water bath it as I do other fig jams?
Yes you can!
Can this be canned??
Absolutely delicious! I better jar it quickly before I eat it all with a spoon!
Hi,
soo if I want to make this jam and do the hot water canning so I can store it in the pantry, how long do I boil the jars?
thanks so much,
Stephania
PS you wouldn’t have a recipe for pickling peperonchinis do you?
About ten minutes
Just made this today it is, as one of our friends put it, it is “off the hook”. Really awesome recipe, turned out perfect. Thanks so much for sharing.
I’m new to canning, but thought I’d give it a try using this recipe. Is there any problem doubling or tripling this recipe, then canning? I seem to recall reading that some canning recipes shouldn’t be increased. Thanks
Why Raw Honey? Heated honey is no longer raw and acts just the same as any other sugar.