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Easy Small-Batch Fig Jam with Balsamic and Thyme

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This small-batch fig jam with balsamic and thyme is a happy accident turned keeper—sweet, tangy, and earthy, perfect for cheese boards, toast, or glazing meats. Ready in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 pound (450g) fresh figs, stems removed and quartered
  • ½ cup (100g) granulated sugar
  • 2 tablespoons aged balsamic vinegar
  • 3 to 4 sprigs fresh thyme
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • ½ teaspoon vanilla extract (optional)
  • Zest of ½ orange (optional)
  • Few cracks black pepper (optional)

Instructions

  1. Rinse figs gently under cool water and pat dry. Remove stems and quarter figs (or cut into sixths if very large).
  2. In a medium heavy-bottomed saucepan or Dutch oven, combine quartered figs, sugar, balsamic vinegar, thyme sprigs, lemon juice, and a pinch of salt. Stir until sugar begins to dissolve. Let sit for 5 minutes.
  3. Place saucepan over medium heat and bring to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until figs release liquid and sugar dissolves completely.
  4. Reduce heat to medium-low and simmer gently for 20 to 25 minutes, stirring every few minutes. Skim off any foam that forms on the surface.
  5. Test the set: Place a small plate in the freezer before starting. After 20 minutes, drop a small spoonful of jam onto the cold plate. Let sit for 30 seconds, then tilt. If the jam wrinkles and moves slowly, it’s ready. If it runs quickly, continue cooking and test every 3 to 4 minutes.
  6. Remove thyme sprigs with tongs or a fork, gently squeezing to release trapped jam. Discard sprigs. Stir in any optional add-ins (vanilla, orange zest, black pepper) if using.
  7. Ladle hot jam into a clean glass jar, leaving ¼ inch headspace. Wipe rim, screw on lid tightly, and let cool completely on counter before refrigerating.

Notes

For chunkier jam, cook for shorter time (20 minutes). For smoother jam, cook longer (25 minutes) and mash gently. Jam thickens as it cools. Store in refrigerator for up to 3 weeks or freeze for up to 6 months. If canning, process jars in water bath canner for 10 minutes.

Nutrition

Keywords: fig jam, balsamic fig jam, thyme fig jam, small batch jam, easy fig jam, homemade jam, fig preserves

Find it online: https://grubella.com/easy-small-batch-fig-jam-with-balsamic-and-thyme/