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Homemade Honey Balsamic Fig Jam with Fresh Thyme – Easy 5-Ingredient Recipe

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This simple 5-ingredient fig jam combines sweet figs, rich honey, tangy balsamic vinegar, and fresh thyme for a savory-sweet spread that’s perfect on cheese boards, toast, or as a glaze. Ready in under an hour with no canning experience needed.

Ingredients

Scale
  • 2 pounds fresh figs, stemmed and quartered (about 6 cups)
  • 1/2 cup honey
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh thyme leaves, plus sprigs for cooking
  • Pinch of sea salt

Instructions

  1. Prep the figs (5 minutes): Wash figs gently under cool water and pat dry. Cut off hard stems and quarter each fig. For large figs, cut into sixths.
  2. Combine everything in the pot (2 minutes): Add quartered figs, honey, balsamic vinegar, and a pinch of salt to a heavy-bottomed saucepan or Dutch oven. Toss in 4-5 whole sprigs of fresh thyme. Reserve thyme leaves for later.
  3. Bring to a simmer (5-7 minutes): Set pot over medium heat and stir. Once bubbling gently, reduce heat to medium-low for a steady simmer.
  4. Simmer and stir (20-25 minutes): Let mixture simmer gently, stirring occasionally. Use a spoon to gently mash some larger fig pieces against the pot. Leave some chunks for texture. Cook until mixture coats the back of a spoon and doesn’t immediately run off.
  5. Check consistency: Place a small plate in the freezer before starting. Drop a tiny spoonful of jam onto the cold plate. Let sit for 30 seconds, then run your finger through it. If it wrinkles and holds its shape, it’s ready. If still runny, simmer 5 more minutes and test again.
  6. Remove thyme sprigs (1 minute): Use tongs or a fork to fish out the thyme sprigs. A few fallen leaves are fine.
  7. Stir in fresh thyme leaves (1 minute): Turn off heat and stir in reserved fresh thyme leaves. Let jam cool in pot for about 10 minutes.
  8. Transfer to jars (5 minutes): Using a funnel, carefully spoon warm jam into clean glass jars, leaving 1/2 inch headspace. Let jars cool completely to room temperature before putting lids on.

Notes

Use fresh thyme, not dried, for best flavor. The jam will thicken as it cools, so remove from heat when still slightly runny. For a smoother jam, use an immersion blender for a few seconds before adding fresh thyme. Store in refrigerator for up to 3 weeks or freeze for up to 6 months.

Nutrition

Keywords: fig jam, honey balsamic fig jam, fresh thyme jam, easy fig jam, 5-ingredient jam, small-batch jam, refrigerator jam, homemade jam, fig recipe, savory jam

Find it online: https://cookdella.com/homemade-honey-balsamic-fig-jam-with-fresh-thyme-easy-5-ingredient-recipe/