Clean Eating Recipe : Balsamic Fig Jam

This Clean Eating Recipe for Balsamic Fig Jam is a fantastic blend of sweet and savory!  The jam gets it’s amazing flavor from fresh figs, balsamic vinegar, thyme and a drizzle of honey.  No sugar, no artificial flavors or colors, no pectin and  no preservatives!

Clean Eating Recipe -  Balsamic Fig Jam ::: wonkywonderful.com

Fig season is coming to an end in my area. {BooHoo, Tears, Wahhhh}  So this jam will be my last fresh fig recipe until next season.

This clean eating jam is the perfect recipe for the end of fig season because it is a great way to use those extra soft and ripe figs.  And it is super-duper simple . . . just toss everything into a pot, cook it down, then puree . . . Done!  And bonus, it is good for you too!

Clean Eating Recipe -  Balsamic Fig Jam ::: wonkywonderful.com

When it comes to jam, I prefer it to be lightly sweetened with a hint of savory spices.  I just can’t eat much if the jam is made with four cups of sugar, it makes my teeth hurt just thinking about it.

Not only is this jam quick and easy to make, but it is healthy too!  There is no refined sugar in it . . . NONE!  It doesn’t need any sugar because figs are sweet enough and the mixture becomes the perfect spreadable consistency once pureed.

As you know, if you read my Healthy Happy Wednesday post, I am trying to eat healthier and use less processed ingredients.  So this jam is a great alternative to the regular high calorie varieties.

Clean Eating Recipe -  Balsamic Fig Jam ::: wonkywonderful.com

 

Clean Eating Balsamic Fig Jam
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Ingredients
  1. 1 lb Extra Ripe Black Figs (stems and bottoms removed)
  2. 1/2 Cup Filtered Water
  3. 2 Tb Local Honey
  4. Small Pinch of Dried Thyme*
  5. Generous Pinch of Salt
  6. 3-4 Tb Balsamic Vinegar (to taste)
Instructions
  1. Bring the figs and water to a boil over medium heat.
  2. Boil for 10-15 minutes or until figs are soft and begin to fall apart.
  3. Add honey, thyme, salt and vinegar. Reduce heat to medium/low.
  4. Carefully puree mixture using a blender, processor or immersion blender.
  5. Continue to cook on medium/low heat until desired thickness. I cooked for another 10 minutes.
  6. Transfer to a container or jar and store in the refrigerator.
  7. Eat within 7-10 days.
Notes
  1. I love thyme but if you're not a fan, feel free to omit.
WonkyWonderful http://wonkywonderful.com/
Clean Eating Recipe -  Balsamic Fig Jam ::: wonkywonderful.com

Spread your Balsamic Fig Jam onto a piece of toast, sip a hot cup of tea and cozy up on the couch with a book . . . the perfect afternoon.  

More Fig Deliciousness:

Fig Upside down Cake
Honey Roasted Figs
Fresh Fig Ice Cream
Fig & Walnut Energy Bites

Clean Eating Recipe -  Balsamic Fig Jam ::: wonkywonderful.com

 “Change in all things is sweet.”     – Aristotle

 

I love a good party!  I’ve been known to share my delicious creations at THESE awesome parties!

 


Comments

  1. Ah that would be a perfect afternoon! This is looks so wonderful, I love the balsamic in the jam.

  2. I have never used figs in a recipe but I will need to try… Pinned!

  3. I could get down with this savory jam!! It looks absolutely delicious!

  4. This looks amazing… but do you know if it would work with the large green fig variety? My tree has just started fruiting, and as you know they all seem to ripen at once! So I need to come up with some good recipes without a lot of sugar. Just hope that the birds leave some for me!

    • Nicole Harris says:

      Hi Joy! I have only used black figs, but I imagine green figs will work just fine. Good Luck and I hope those pesky birds don’t eat them all :D

  5. Darci Barman says:

    Does this recipe just make one jar?

  6. Great recipe! Made three batches and used 4 oz jars to give to friends. Question: what would be necessary to do to process pint jars? I have a fig tree and get quite a few figs. I would like to make more for my pantry. My jars I made did ‘pop’ to seal but is that enough to preserve?

    • Nicole Harris says:

      Honestly Syliva, I do not do canning. It is a sort of a phobia of mine. I’m too afraid of contamination. Processing the jars involves boiling and properly sealing. You may want to search for a website that is specifically about the canning process. Good Luck!

  7. Mollie says:

    This looks amazing, and I am making it right now! We have a huge tree full of figs. Do you know if this jam freezes well? I’m also not up for canning but would love to save some for the winter.

    • Nicole Harris says:

      I’m so jealous of your fig tree! I think this jam should freeze okay. I’ve never tried because I eat it too fast :)

      • Mollie says:

        The jam turned out great. I made two batches. The second time I didn’t add any water at all as the figs were so ripe and juicy. We have the big green kind. It’s still pretty liquid but I very tasty, more like a sauce than jam. I put lots in the freezer so we’ll see in winter how that turns out!

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