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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 Time10 minutes
Cook Time25 minutes
Resting Time4 hours
Course: Jam, Savory Spread
Cuisine: Mediterranean
Keyword: canned fig jam recipe, Fig jam, fig jam recipe, fig jam recipe balsamic, fig jam recipe for canning, fig jam recipe small batch, fig jam recipe with fresh figs, fig jam recipe with pectin, fig jam recipe with red wine, fig jam recipe without lemon, Fig jam to can, homemade fig jam recipe, how to make fig jam, Naturally Sweet, Perfect cheese and jam pairing, Sweet and Savory Spread

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.

Notes

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