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!
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Easy Homemade Fig Spread
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!
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.
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 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!
Ingredients
- 1 lb Extra Ripe Black Figs, stems and bottoms removed
- 1/2 Cup Filtered Water
- 2 Tb Local Honey
- Small Pinch of Dried Thyme*
- Generous Pinch of Salt
- 3-4 Tb Balsamic Vinegar, to taste
Instructions
- Bring the figs and water to a boil over medium heat.
- Boil for 10-15 minutes or until figs are soft and begin to fall apart.
- Add honey, thyme, salt and vinegar. Reduce heat to medium/low.
- Carefully puree mixture using a blender, processor or immersion blender.
- Continue to cook on medium/low heat until desired thickness. I cooked for another 10 minutes.
- Transfer to a container or jar and store in the refrigerator.
- Eat within 7-10 days.
Notes
I love thyme but if you're not a fan, feel free to omit.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 79Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 23mgCarbohydrates 19gFiber 2gSugar 17gProtein 1g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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
4
Ah that would be a perfect afternoon! This is looks so wonderful, I love the balsamic in the jam.
Yes, I am all about the sweet and savory jams!
I have never used figs in a recipe but I will need to try… Pinned!
I hope you enjoy as much as I do … I’m fig obsessed!
I could get down with this savory jam!! It looks absolutely delicious!
Thanks Jocelyn! Jam without sugar = Crazy Good!
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!
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 😀
Does this recipe just make one jar?
Yes, Darci. I got about a jar from this recipe.
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?
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!
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.
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 🙂
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!
So glad you like it! I hope freezing the jam works.
Just made this jam and it is wonderful! I think next time I’ll cut back on the water. I had to cook it for another 15 minutes after pulsing it, Do you think this recipe would work with medjool dates?
I’m not sure. I have never tried it with dates. Let me know if you do 🙂
I made with green figs and came out more liquidy than last year. I agree with not adding the water next time! I used Black Mission Fig balsamic and gave it such a nice flavor! I thought it was the balsamic not reducing? It’s a nice spread but I like it better as jam. Next time! Love love love this recipe!!! Been making it for a few years now! Thank you!!!
Awesome! Yes, if you have super ripe juicy figs (lucky you!) liquid may not be needed 🙂