Balsamic, fig and onion "jam"

4 servings
15 min
45 min
Very Easy


Number of serving: 4
1 Tablespoon Light Olive Oil, Vegetable or Canola Oil

1 Small Sweet Onion - Vidalla or White (about 1 cup) - finely minced

2 Garlic Cloves (about a tablespoon)- minced

1/2 Cup Light Brown Sugar

12 Fresh Figs - washed and stems removed - cut into quarters

1 Cup Balsamic Vinegar (use a good quality, real balsamic)

1 Teaspoon Kosher or Sea Salt


  • Use a 3 or 4 quart sauce pot. Heat the tablespoon of oil over medium-high heat until the oil begins to shimmer.
  • Saute the minced onions until they begin caramelize and turn light golden brown - about 10 minutes.
  • Add in the minced garlic and saute for two minutes. Add in the brown sugar, stirring to incorporate and melt the sugar, about 2 minutes.
  • Next, add in the figs, the cup of balsamic vinegar and the salt. Bring the mixture to a boil and then reduce the heat to a simmer.
  • Cook, over lowest heat until the vinegar is reduced by at least half of it's volume, the figs break down and the mixture thickens; simmer for about 45 minutes to an hour.
  • Stir occasionally to keep the mixture from burning on the bottom. When the jam is thick enough for a spoon to stand up in it and is no longer watery, ladle it into a hot, clean glass jar and allow to cool before refrigerating.
  • If canning, use sterilized jars and lids and seal with a new lid; process in a water bath for 15 to 20 minutes, cool and make sure the lid sealed and "popped" shut.
  • Jam lasts in the refrigerator for up to two weeks; canned jars will hold for one year, unopened.


Balsamic, Fig and Onion Jam, photo 1Balsamic, Fig and Onion Jam, photo 2

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