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Easy Fig Jam from Dried Figs

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This easy fig jam recipe from dried figs is the perfect summer delight. Make this jam any time of the year thanks to the dried figs.

Have you ever had fig jam? If this is your first time, you are in for a treat. There are so many amazing things you can do with fig jam. Instead of using fresh figs, check out how we made this jam using dried figs instead.

So — what is so great about making this homemade jam with dried figs? The best thing is that you can make this jam any time of year. Figs grown from a fig tree are usually only in season for a short time (generally August through October). By using dried figs, you can make this any time of year.

Another reason to use dried figs is that the cost is cheaper. A jar of good fig jam will run you around $4-$6. Dried Misson figs were only $1.24 for the bag at Walmart.

This homemade fig jam recipe comes together in 30 minutes and tastes great on toast, biscuits, or like we like it — over brie with pistachios and crackers.

How to Make Easy Fig Preserves

Figs, sugar, balsamic vinegar, and a squeeze of fresh lemon juice are all that you need to make this delicious jam! If you prefer, you can use maple syrup in place of the sugar.

You’ll also need a large saucepan large enough to hold everything, a wooden spoon, and a blender. I use my Ninja blender, but any regular blender, food processor, or immersion blender will work.

Cook the macerated figs with everything else on the stove over medium heat until it has come together and thickened.

The hardest part here is reconstituting the dried figs. Once you do that, the rest is a breeze. The large pot does most of the work for you. I love making a quick jam recipe like this one.

Once it has cooled to room temperature and been stored in mason jars, place it in the fridge. For longer storage, you can water bath can it and store it on the shelf.

How to use Balsamic Fig Jam

There are so many amazing ways to use this jam. We keep this on hand pretty much all the time. Skip making Fresh Fig Jam and make this one instead.

Here's how we serve it up:

  • Serve it on a charcuterie board or cheese board. You can add different cheeses like Havarti, cheddar, gouda, soft creamy goat cheese, Manchego, Roquefort, Blue, or Gorgonzola. Then you can add fresh fruit like grapes, apples, pears, and a handful of nuts. I love adding my Praline Pecans to cheese plates or my Spiced Nuts.
  • Use it as a topping for baked brie. The little bits of fig scattered across the top in the jam add a lot of flavor to the brie. If you are not a fan of brie cheese, then place the warm fig jam on some cream cheese and serve with a nice box of crackers. Either cheese works well with this recipe.
  • Make a fancy grilled cheese sandwich for adults with jam, cheese, and meats. This jam is great for savory dishes. You could even make a peanut butter sandwich topped with this jam!
  • Top your yogurt snack with the jam and some sesame seeds.
  • Use it as a delicious glaze for pork and chicken with some orange zest. It is a great way to bump up the flavor of any protein.
  • Make a vinaigrette with it. Add in some lemon zest for a little zing.
  • Use it as a filling between cake layers. Fruit jams always make a great addition between cake layers
  • Make a simple appetizer by spreading fig jam on little bread toasts and topping each with a slice of brie, apple, and honey and a dollop of this Balsamic Fig Jam.

Check out these other delicious jam recipes

Yield: 2 cups

Easy Fig Jam from Dried Figs

Easy Fig Jam from Dried Figs

Make easy fig jam from dried figs with these simple tips.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 12 ounces dried figs stem removed
  • 1 ½ cups granulated sugar
  • 6 tablespoons balsamic vinegar
  • 2 cups water
  • 1 ½ teaspoon fresh lemon juice


    1. Chop each fig into rustic pieces.
    2. Combine figs, sugar, water, balsamic vinegar, and lemon juice in a medium-large saucepan over medium heat.
    3. Bring to a boil then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
    4. Once the figs have cooked, add them to the blender and then pulse/blend the jam until the large pieces have been chopped up, but the jam still has a bit of texture.
    5. Cook for another 5-10 minutes until the jam is thickened to the desired state. (It will get a bit thicker as it cools).
    6. While the jam is cooking, wash enough jars (to hold 24-ounces of jam) in hot soapy water and rinse well. Set aside.
    7. If the jam is not as tangy as you would like it, simply add a little more balsamic (about a tablespoon), until you get the desired consistency.
    8. Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 0g

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Amy dearie

Monday 28th of March 2022

Can you water bath can this product?

Jennifer Sikora

Wednesday 30th of March 2022

Yes you can.

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