Small Batch Fig Jam Recipe With Red Wine, Balsamic And Walnuts

Name: Fig Jam with Balsamic Vinegar and Walnuts
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 lb. Black figs ((450 grams)); 1/2 lb. sugar ((225 grams)); 1 tbsp. Balsamic vinegar; 1/3 lb. walnuts ((150 grams)); 6 oz red wine ((200 ml.)); 1 tbsp. pectin

October 3, 2024 chef

Living in an area where figs are quite expensive, we initially hesitated to make this fig jam recipe. However, a temptation of combining the figs with red wine, walnuts and balsamic in a flavorful fig jam was too strong to resist. So we went ahead and made the jam anyway! Unfortunately, we couldn’t afford to buy a lot of the fruit. As a result we ended up with only a small batch fig jam! If you’re lucky enough to grow figs or can find them at a great price, you absolutely must scale up this batch. Trust us—this jam is too delicious to make only a little!

Types of figs and their use for canning and making fig jam

If you think there are only two types of figs – green and purple, think again. Figs come in several varieties, each with its own unique flavor, texture, and culinary uses. Here’s a breakdown of some popular types:

Black Mission Figs

Description: Dark purple to black skin with a sweet, rich flavor.
Texture: Soft and chewy with a small seed crunch.
Uses: Great for eating fresh, in desserts, or in jams.

Brown Turkey Figs

Description: Brownish-purple skin with a mild, sweet flavor.
Texture: Firm with a slightly nutty taste.
Uses: Versatile for fresh eating, baking, and preserving.

Kadota Figs

Description: Greenish-yellow skin with a honey-sweet flavor.
Texture: Slightly firmer than other varieties.
Uses: Excellent for drying, making preserves, or using in salads.

Calimyrna (Smyrna) Figs

Description: Large, greenish-yellow figs with a rich, nutty flavor.
Texture: Soft and juicy with a chewy skin.
Uses: Best suited for drying or using in gourmet dishes.

Adriatic Figs

Description: Pale green to light pink skin with a sweet, strawberry-like flavor.
Texture: Soft and juicy.
Uses: Ideal for fresh eating and making jams.

Tiger Fig Figs

Description: Green skin with dark stripes and a sweet flavor.
Texture: Tender with a unique crunch from the seeds.
Uses: Great for fresh eating or adding to salads.

Honey Figs

Description: Light green skin with a sweet, honey-like flavour.
Texture: Juicy and soft.
Uses: Excellent for fresh consumption and in desserts.

While several fig varieties on this list can work for our fig jam recipe, we recommend using black mission figs. They are easy to find and have a taste that works particularly well with the other ingredients in this fig jam recipe.

chop figs to make this jam recipe — fig jam canning recipe ingredients

Fig Jam with Balsamic Vinegar and Walnuts

Introducing a delicious small batch fig jam recipe with rich flavors of red wine, balsamic vinegar, and crunchy walnuts. Perfect for pairing with cheese or spreading on toast.

Prep Time 10

Cook Time 25

Resting Time 4

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Ingredients

1 lb. Black figs (450 grams)
1/2 lb. sugar (225 grams)
1 tbsp. Balsamic vinegar
1/3 lb. walnuts (150 grams)
6 oz red wine (200 ml.)
1 tbsp. pectin

Instructions

Preparing the Ingredients:

Rinse the figs under cold water to remove any dirt and sticky residue
Remove any blemishes and tough stem ends.
Cut the figs in half, then into quarters.
Preheat the oven to 375°F (190°C). Toast the walnuts in the oven until light golden-brown, about 3-5 minutes.
If desired, remove the skins from the walnut kernels, then roughly chop the walnuts and set aside.
Mix 1/4 cup of sugar with the measured pectin and set aside. .

Macerating the Figs:

Place the figs into a suitable pot and add all the remaining sugar. Use a potato masher (or food mill) to mash the figs and combine with the sugar.
Add the balsamic vinegar and mix well.
Cover the pot and let it sit for 4 to 8 hours. This allows the sugar to draw out the fig juices.

Cooking the Fig Jam:

After the resting period, add the red wine to the macerated figs and mix well together. Bring fig mixture to a boil over medium heat, stirring frequently to dissolve the sugar.
Once boiling, reduce the heat to medium and cook for 10 minutes, stirring often.
At the 10-minute mark, add the chopped walnuts and cook for an additional 10 minutes, stirring well.
After 20 minutes, when the jam has changed color and consistency, add the pectin mixed with the remaining sugar. Stir to ensure there are no clumps.
Cook for an additional 5 minutes.

Canning:

Jar the Jam: Pack the hot fig jam into clean, sterilized canning jars.
Process the Jars: Seal the jars and process them using your preferred canning method to preserve the jam.

Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.

The listed amount of ingredients yields two 8oz. (250 ml) Mason jars.

Preserve Type Jam | Savory Spread

Cuisine Mediterranean

Recommended Canning Tools & Equipment for this and other recipes:

**wide heavy-bottomed pot (rondeau or braiser)**

**fine mesh colander or strainer or cheesecloth, optional**

**potholders, oven mitts, trivets for hot dishes**

Choose your preferred canning method to preserve your jam

For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:

0 – 1,000 ft: 5 mins

1,001 – 6,000 ft: 10 mins

Altitudes Above 6,000 ft: 15 mins

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Frequently Asked Questions

Can I substitute sugar with honey to make this fig jam recipe?

Yes, you can use honey instead of sugar in this recipe, and it will taste great! However, there are a few things to consider: First, if you’re using Pomona pectin, you can usually swap honey for sugar because Pomona works well with any sweetener. That said, you might need to add a bit more pectin to help your jam set properly. On the other hand, if you’re using other types of commercial pectin, they typically need sugar to work effectively.

How do I remove skins from the walnuts?

There are several ways to remove the skins from walnuts. One method we recommend is to put toasted walnut kernels in a kitchen towel and rub them for a few minutes. When you’re done, the bitter skins will stick to the towel, leaving you with smooth walnut kernels that are ready to go into your jam.

How to use this fig jam?

Once your fig jam is ready, the possibilities are endless!

First and foremost, you can spread it on toast or bagels for a delicious breakfast.
Alternatively, it makes a fantastic topping for cheese boards.
In fact, it pairs exceptionally well with brie, goat cheese, or sharp cheddar.
Moreover, consider using it as a filling for pastries or tarts.
If you’re feeling adventurous, you can also swirl it into yogurt or oatmeal for a sweet twist.
Finally, don’t forget that this jam can be a delightful gift; just jar it up and share the love with friends and family!

Small Batch Fig Jam Recipe With Red Wine, Balsamic And Walnuts