BrokeAss Gourmet

BrokeAss Gourmet

Balsamic Fig Jam

  • Prep Time 0:05
  • Cook Time 0:25
  • Estimated Cost $4.00

As you might know, figs are a big favorite of mine. Since they’re not in season for another few months, I’ve been feeling seriously deprived lately. Recently, my friend and fellow fig enthusiast Sue suggested I get my hands on some fig jam. I thought that sounded like a good idea, so I decided to make my own. The result was something that tempts me to dip a spoon into its jar every time I open the refrigerator. Try it with bread, cheese and prosciutto, swirled in oatmeal, or as the jelly part of a peanut butter and jelly sandwich.


  • 1 lb dried figs (preferably Black Mission), ends removed $4
  • 1/2 cup balsamic vinegar Pantry
  • 2 tbsp honey Pantry
  • pinch of salt Pantry


  1. Combine all ingredients in a saucepan. Add 1/2 cup water.
  2. Cook covered, over low heat for 20-25 minutes, until all liquid is absorbed and figs are very soft.
  3. Puree using a blender, food processor or immersion blender.
  4. Allow to cool before serving.

Makes about 1 1/2 cups jam.

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

savvybrown, on Mar 1, 11:11 AM, wrote:

This looks delish! I can’t wait to try this one!

sezdo, on Mar 4, 09:02 PM, wrote:

This looks amazing and I have all the ingredients at hand! I love dried figs as a snack(and they pair fantastic with a cheap wedge of Gouda for breakfast)but I’ve been looking for something new to do with them. Can’t wait to try it.

Newbie Cook, on May 9, 04:22 PM, wrote:

I made this jam and I liked it, but it was WAY too stiff. Hard to spread and didn’t budge when I turned the bowl over when I was done with it. In your picture it looks firm but not as dark as mine either. I followed the directions to a T, and if anything, used a little less fig after the ends were trimmed. Any suggestions? Thanks! It was yummy but I have a feeling something I did could be tweaked and improved.

Lydia, on May 30, 05:34 PM, wrote:

I’ve made this a number of times now! I find it best if I leave a bit of liquid in it instead of simmering it all off. It’s much more spreadable that way, otherwise it turns out the way Newbie Cook described.

judi togel, on Oct 4, 02:32 AM, wrote:


Questions to ask your girlfriend, on Oct 15, 09:42 AM, wrote:

you and hopping for some more informative posts. Thank you for sharing great information to us.

situs judi poker, on Nov 9, 06:14 PM, wrote:

i like jam

situs judi poker, on Nov 11, 07:49 PM, wrote:

Can’t wait to try it.

aparelhos auditivos, on Mar 19, 02:06 AM, wrote:

I believe this web site contains very superb composed articles posts ., on Apr 5, 03:43 AM, wrote:

whoah this blog is magnificent i love reading your posts. Keep up the great work! You know, lots of people are looking around for this info, you could help them greatly.

get backlinks, on Apr 7, 12:35 AM, wrote:

My favorite town out of all I’ve been to, has to be Zurich Switzerland. Switzerland is one of the best skiing areas. Something I absolutely love, it is peacefull and comforting.

Prediksi Bola Jitu, on Jul 14, 02:05 AM, wrote:

it’s look delicious

Anonymous, on Aug 13, 02:01 AM, wrote:

You will come across alligators, as well as crocodiles in the Everglades tours. Crocodile is generally found in small number in the coastal parts of the glade. As a matter of fact, this is the only place in the world where the reptiles co-exist. best time to visit key west