Clean Eating Recipe : Balsamic Fig Jam

September 4, 2013 By Nicole Harris 20 Comments

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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

Yield: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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 8Serving Size 1
Amount Per ServingCalories 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.

Reader Interactions

Comments

tanya says
September 5, 2013 at

Ah that would be a perfect afternoon! This is looks so wonderful, I love the balsamic in the jam.
Reply
- Nicole Harris says
  September 8, 2013 at
  
  Yes, I am all about the sweet and savory jams!
  Reply
Deb@CookingOnTheFrontBurner says
September 8, 2013 at

I have never used figs in a recipe but I will need to try… Pinned!
Reply
- Nicole Harris says
  September 8, 2013 at
  
  I hope you enjoy as much as I do … I’m fig obsessed!
  Reply
Jocelyn @ BruCrew Life says
See Also
25+ Bread Recipe Ideas to Make with Kids
September 11, 2013 at

I could get down with this savory jam!! It looks absolutely delicious!
Reply
- Nicole Harris says
  September 11, 2013 at
  
  Thanks Jocelyn! Jam without sugar = Crazy Good!
  Reply
Joy says
November 16, 2013 at

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!
Reply
- Nicole Harris says
  November 16, 2013 at
  
  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 😀
  Reply
Darci Barman says
March 10, 2014 at

Does this recipe just make one jar?
Reply
- Nicole Harris says
  March 10, 2014 at
  
  Yes, Darci. I got about a jar from this recipe.
  Reply
Sylvia Hyde says
July 19, 2014 at

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?
Reply
- Nicole Harris says
  July 22, 2014 at
  
  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!
  Reply
Mollie says
August 6, 2014 at

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.
Reply
- Nicole Harris says
  August 7, 2014 at
  
  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 🙂
  Reply
  - Mollie says
    August 7, 2014 at
    
    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!
    Reply
    - Nicole Harris says
      August 8, 2014 at
      
      So glad you like it! I hope freezing the jam works.
      Reply
Pam says
September 16, 2019 at

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?
Reply
- Nicole Harris says
  September 18, 2019 at
  
  I’m not sure. I have never tried it with dates. Let me know if you do 🙂
  Reply
Johanna Bergstrand says
September 16, 2019 at

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!!!
Reply
- Nicole Harris says
  September 18, 2019 at
  
  Awesome! Yes, if you have super ripe juicy figs (lucky you!) liquid may not be needed 🙂
  Reply