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Best Spiced Fig Jam with Balsamic & Black Pepper

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This spiced fig jam with balsamic and black pepper is a perfect balance of sweet, tangy, and spicy. It’s simple to make, great for gifting, and delicious on toast, cheese boards, or roasted meats.

Ingredients

Scale
  • 2 pounds fresh figs (such as Black Mission or Brown Turkey)
  • 1 ½ cups granulated sugar
  • ¼ cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Rinse figs gently under cool water and pat dry. Trim off hard stems and cut each fig into quarters (or sixths if very large).
  2. Place cut figs in a large heavy-bottomed pot or Dutch oven. Add sugar, lemon juice, and a pinch of salt. Stir gently and let sit for 15-20 minutes to macerate.
  3. Place pot over medium heat and bring to a simmer, stirring occasionally (about 5-7 minutes).
  4. Once simmering, stir in balsamic vinegar and freshly ground black pepper. Reduce heat to medium-low to maintain a gentle simmer.
  5. Cook for 25-35 minutes, stirring every 5 minutes (more frequently toward the end) and scraping the bottom of the pot to prevent sticking.
  6. Test for doneness using the freezer plate test: drop a small spoonful of jam onto a cold plate from the freezer. Let sit 30 seconds, then tilt. If it moves slowly and wrinkles when pushed with a finger, it’s done. If it runs, cook 5 more minutes and test again.
  7. Remove pot from heat and stir in vanilla extract. Let cool in the pot for 5 minutes.
  8. Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Wipe rims clean, screw on lids, and let cool completely on the counter (about 2 hours).
  9. Check seals by pressing the center of each lid. If it doesn’t spring back, the jar is sealed. Store sealed jars in a cool, dark place for up to a year. Refrigerate any unsealed jars and use within 3 weeks.

Notes

For dried figs: use 1 pound, chop finely, soak in warm water or apple juice for 30 minutes, drain well, and proceed. For a lower-sugar version: use ¾ cup sugar and 2 tablespoons no-sugar-needed pectin. The jam gets better after a few days as flavors meld. If crystallized in the fridge, microwave a small portion for 10-15 seconds and stir.

Nutrition

Keywords: fig jam, spiced fig jam, balsamic fig jam, black pepper fig jam, homemade jam, easy jam recipe, small batch jam, fig preserves

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