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.

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What They're Saying

savvybrown, on Mar 1, 10:11 AM, wrote:

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

sezdo, on Mar 4, 08:02 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.