Description
A simple, rustic homemade fig jam made with fresh figs, aged balsamic vinegar, and fresh thyme. This forgiving recipe requires no pectin and delivers a complex sweet-savory flavor perfect for toast, cheese boards, or gifting.
Ingredients
Scale
- 2 pounds fresh figs (quartered)
- 1 ½ cups granulated white sugar
- 3 tablespoons aged balsamic vinegar
- 2 tablespoons fresh thyme leaves
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
- Wash and dry the figs, remove stems, and quarter them if large.
- Place quartered figs in a large heavy-bottomed pot. Add sugar, lemon juice, and salt. Stir gently to coat and let sit for 15 minutes to macerate.
- Place the pot over medium heat and bring to a gentle simmer, stirring occasionally to dissolve the sugar.
- Reduce heat to medium-low and simmer for 20-30 minutes, stirring every 5 minutes, until the mixture thickens and figs break down.
- Stir in the aged balsamic vinegar and fresh thyme leaves. Simmer for another 2-3 minutes to meld flavors.
- Test for doneness using the plate test: place a spoonful on a cold plate; if it wrinkles when pushed, it is ready.
- Remove from heat and let cool for 5 minutes. Ladle into clean, sterilized jars, leaving ½ inch headspace.
- Seal jars. For long-term storage, process in a boiling water bath for 10 minutes. Otherwise, store in the refrigerator.
Notes
Use ripe but firm figs. Aged balsamic vinegar is crucial for depth; avoid cheap salad dressings. Fresh thyme is preferred over dried. If using dried figs, rehydrate in warm water for 30 minutes before use. Adjust sweetness with honey or acidity with lemon juice to taste. Save thyme stems to flavor stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 8
- Carbohydrates: 9
- Fiber: 1
Keywords: fig jam, homemade jam, balsamic fig jam, thyme jam, easy jam recipe, gluten-free, vegan, preserve, gift idea