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Servings: 3 cups


  • 1 kilo ripe figs
  • ¾ cup brown sugar
  • ½ cup balsamic vinegar
  • ¼ teaspoon salt


  • Remove the stems from the figs and chop each fig into 6-8 pieces. Place them in a large heavy-bottomed pot. Stir in the balsamic vinegar, brown sugar and salt.
  • Cook covered over a low heat stirring occasionally to make sure they don’t catch at the bottom. You want the figs to break down and reduce down to almost half their original quantity. This may take anywhere from 35-50 mins depending on the thickness and size of your pot.
  • Cook uncovered for a further 5-10 mins to thicken the vinegar and juices.
  • Use a masher to break down the figs and continue cooking until the jam thickens to a spreadable consistency. The jam will continue to thicken as it cools.
  • Cool completely before decanting into glass jars. Can be kept refrigerated for up to 3 weeks.


If your figs are not ripe enough, you may need to cook them for longer until they break down. Ripe figs also tend to be sweeter than under ripe ones, so taste and add more sugar if need be.