Mission Fig Balsamic Jam

Mission Fig Balsamic Jam



  1. Remove stems from the figs, and chop each fig into 4-6 pieces.
  2. Combine figs, sugar, water, Mission Fig Balsamic Vinegar, and lemon juice,in a medium-large saucepan over medium heat.
  3. Bring to a boil, then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally. 
  4. With an immersion (or regular blender), pulse/blend until large pieces are gone, but jam still has a lumpy texture. Taste the jam. Add o1-2 more tablespoons Balsamic if you like your jam more tangy! 
  5. Cook for another 5-10 minutes until the jam is thickened to the desired state. Be aware that the jam will thicken some as it cools.
  6. Transfer jam to clean jars with tight fitting lids. Makes about 20 ounces of jam.
  7. If you cook the jam too long and it is too thick, add water, a few tablespoons at a time and stir until it's the desired consistency.
  8. Refrigerate for up to 2 weeks, or freeze for 2-3 months

Adapted from an online recipe by Chris Schuer.

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