Fig Jam

Figs are one of the highlights of autumn produce. This jam comes together quickly and is perfect for cheese, sandwiches, and even paired with meats.



  • 1 pound figs — rinsed, stemmed, and halved or quartered
  • 2 sprigs of thyme — picked leaves only
  • 1/3 cup sugar
  • 3 Tablespoons honey
  • 1 lemon — peel and juice
  • 1 teaspoon balsamic vinegar
  • 1 vanilla bean — split and seeds scraped in (optional)


  1. Prepare your figs and combine all of the ingredients into a heavy-bottomed pot (I use my enamel-coated cast iron pot to avoid scorching the jam).
  2. On medium-high heat, bring the figs to a boil — this usually only takes about 3 minutes. The ingredients should liquefy quickly. Once boiling, immediately reduce to medium-low or low to simmer. You don’t need to babysit the jam, but do give it a good stir every 10 minutes or so, mashing the figs a little more each time.
  3. After 40 minutes, remove the vanilla bean pod if using, and hand blend. Lemon peels and all (which should have softened and turned translucent.)
  4. The jam will be thick, but if you’d like to reduce it a little more, cook on low for about 5 more minutes stirring regularly with a rubber spatula. Taste the jam and correct as necessary (This is typically where I might add a little more vinegar or honey).
  5. Remove from the stove and can or store as you please. Yields about 1.5 to 2 cups.