Print

Homemade Fig and Balsamic Jam Recipe with Fresh Thyme

homemade fig and balsamic jam - featured image
Print Recipe

A rich and tangy homemade fig jam infused with balsamic vinegar and fresh thyme, perfect for spreading on toast or pairing with cheese. This easy recipe captures the essence of late summer with simple ingredients and slow simmering for a luscious texture.

Ingredients

Scale
  • 2 pounds fresh figs, ripe but firm, chopped into quarters
  • 1 cup granulated sugar (200 grams), adjust based on fig sweetness
  • 2 tablespoons aged balsamic vinegar
  • 2 teaspoons fresh thyme leaves, stripped from stems
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup water (60 ml)

Instructions

  1. Rinse the fresh figs gently and pat dry. Remove the stems and chop the figs into quarters (about 1-inch pieces). (10 minutes)
  2. In a medium to large heavy-bottomed saucepan, mix the chopped figs, granulated sugar, balsamic vinegar, fresh thyme leaves, lemon juice, and water. Stir gently to combine. (5 minutes)
  3. Place the pan over medium heat and bring to a gentle boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and let the mixture simmer, stirring frequently especially in the last 15 minutes to prevent scorching. (30-40 minutes)
  4. Check for doneness when the jam thickens and coats the back of a spoon. Test by running your finger through the coating on the spoon; if it leaves a clear line, it’s ready. Alternatively, place a small spoonful on a chilled plate and tilt; it should hold its shape rather than run. (5 minutes)
  5. If you used whole sprigs of thyme, remove the stems now. Otherwise, the leaves should be tender and well incorporated.
  6. Optional: For a smoother texture, pass the jam through a fine mesh strainer or pulse briefly in a food processor. Leaving it chunky is traditional.
  7. Carefully ladle the hot jam into sterilized glass jars, leaving about 1/4 inch headspace. Wipe rims clean, seal with lids, and let cool to room temperature before refrigerating. (15 minutes)

Notes

Use ripe but firm figs to maintain texture. Stir frequently during simmering to prevent burning. Lemon juice helps balance sweetness and aids setting. For a vegan version, substitute granulated sugar with coconut sugar. Jam thickens as it cools, so don’t worry if it seems runny when hot. Sterilize jars to extend shelf life. Can be stored refrigerated up to 3 weeks or frozen up to 6 months.

Nutrition

Keywords: fig jam, balsamic vinegar jam, homemade jam, fresh thyme jam, easy jam recipe, fruit preserves, fig recipes, balsamic fig jam

Find it online: https://recipebelle.com/homemade-fig-and-balsamic-jam-recipe-with-fresh-thyme-easy-and-delicious/