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Woman holding a jar of balsamic fig jam with both hands

Balsamic Fig Jam

  • Author: Emma Lee
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: approx. 500ml
  • Category: Preserves
  • Method: Stovetop


A sweet, yet a little savoury, versatile fig jam. A delicious accompaniment to a good sharp cheddar or triple cream on a cheeseboard.


Units Scale
  • 500g figs
  • 1 1/4 cups golden castor sugar
  • juice of 1/2 lemon
  • 1/3 c balsamic vinegar


  1. Roughly chop each fig in 6 pieces. 
  2. In a heavy based saucepan, combine all the ingredients.
  3. Bring to the boil and reduce the heat a little to simmer for 30 – 40 minutes.
  4. While it’s cooking, skim any scum that comes to the surface.
  5. About half way through cooking time, use a stainless steel masher to give the figs a good mash. 
  6. The jam is ready when it coats the back of a dessert spoon. If you can swipe your finger in a line over the back of the spoon and it leaves a clear line, then it’s good to go!
  7. Ladle jam into sterilized preserving jars.


Keywords: Figs, Preserve, Balsamic