Mission Fig Balsamic Jam

Name: Mission Fig Balsamic Jam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 40
Cuisine: American
Ingredients: 8 ounces organic dried mission figs; 1 cup sugar; 4 tablespoons Mission Fig Balsamic Vinegar, plus 1 to 2 tablespoons more if desired; 1 1/3 cups water; 1 teaspoon fresh lemon juice

January 16, 2022

Mission Fig Balsamic Jam made with Mission Fig Balsamic Vinegar from The Little Shop of Olive Oils

This Mission Fig Balsamic Jam is sweet, tangy, and full of rich fig flavor. Dried mission figs simmer with sugar, water, lemon juice, and Mission Fig Balsamic Vinegar until thick, glossy, and spreadable.

Mission Fig Balsamic Vinegar adds depth and a little tang that balances the sweetness of the figs and sugar. It is a beautiful jam to serve with cheese, crackers, toast, sandwiches, roasted meats, or appetizer boards.

Why You’ll Love This Recipe

It turns dried mission figs into a rich, flavorful homemade jam.
Mission Fig Balsamic Vinegar adds sweet-tangy depth.
The texture stays slightly chunky, which makes it perfect for cheese boards.
It can be refrigerated or frozen for later.

Serving Ideas

Serve this Mission Fig Balsamic Jam with goat cheese, brie, cheddar, crackers, crostini, toast, roasted pork, grilled chicken, turkey sandwiches, or a holiday appetizer board. It is also delicious spooned over baked brie or spread onto a panini.

Shop the Flavor

This recipe features Mission Fig Balsamic Vinegar from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring this rich, fruity balsamic flavor into your next homemade jam or cheese board.

Mission Fig Balsamic Jam

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Calories

Cuisine

American

Ingredients

8 ounces organic dried mission figs
1 cup sugar
4 tablespoons Mission Fig Balsamic Vinegar, plus 1 to 2 tablespoons more if desired
1 1/3 cups water
1 teaspoon fresh lemon juice

Directions

Remove the stems from the figs.
Chop each fig into 4 to 6 pieces.
Add the chopped figs, sugar, water, Mission Fig Balsamic Vinegar, and fresh lemon juice to a medium-large saucepan.
Place the saucepan over medium heat.
Bring the mixture to a boil.
Reduce the heat to a steady rolling simmer.
Cook for 10 minutes, stirring occasionally.
Using an immersion blender or regular blender, pulse until the large pieces are gone but the jam still has a slightly lumpy texture.
Taste the jam.
Add 1 to 2 more tablespoons of Mission Fig Balsamic Vinegar if you prefer a tangier flavor.
Cook for another 5 to 10 minutes, until the jam thickens to your desired consistency.
Keep in mind that the jam will thicken more as it cools.
Transfer the jam to clean jars with tight-fitting lids.
If the jam becomes too thick, stir in water a few tablespoons at a time until it reaches your preferred consistency.
Refrigerate for up to 2 weeks or freeze for 2 to 3 months.