Dried Fig Jam {recipe}

Dried Fig Jam
We’re a few months off from having fat, ripe, fresh figs available in our local markets here in southern California, so we had to turn to dried figs when we started thinking about a grilled Manchego cheese sandwich…

But as good and sweet as dried figs are, they’re still just a little too hard and tough for something as tender as a grilled cheese sandwich, no matter how finely chopped or sliced. We made the dried figs into a jam to spread onto the slices of bread.
dried figs, chopped
The fig jam is delicious, and because we didn’t add any sugar, we’re probably going to use it for a lot of other things. We’re not sure what other things yet, but we know there will be a lot. (We are thinking that this might be the way to make fig ice cream during the winter months!)

If you want this fig jam to be a very sweet spread (it’s pretty sweet by itself), add 2-3 tablespoons of sugar to the pot and add more as you taste along.
dried fig jam, close up

Dried Fig Jam

makes about 1 cup


1 cup of chopped dried figs
1 cup water
1 teaspoon lemon juice
pinch of salt
splash of wine (because I was drinking it at the time, but you can leave this out)
2-3 tablespoons sugar (optional)


Put the chopped figs and water (and sugar if you’re adding) in a pot and bring to a boil. Turn the heat down to low and simmer until the figs are plump and very soft, about 20 minutes. If the water evaporates too much, add just enough to keep the figs simmering.

Turn off the stove and pour the contents of the pot into a food processor. Add lemon juice and pinch of salt (and wine!) and puree (carefully, as the contents are very hot). If the fig jam is too thick or chunky, just add more water about a teaspoonful at a time until the consistency is that of a spreadable paste.

Allow to cool to room temperature. Cover and store. It will probably keep about three days in the refrigerator.

by Sarah J. Gim on April 1, 2012 · 18 comments

{ 18 comments… read them below or add one }

Fred Burgos April 16, 2012 at 5:44 am

Two years ago I visited Dean & Deluca’s in SoHo, and purchased a small jar of fig Jam and was blown away. However the portion and price has a lot to be desired. This recipe, not only simple to make, tasted so much better. On my my second time, I substituted white balsamic vinegar for the lemon juice and reduced the amount of sugar by half. It made such a nice spread when served as accompaniment to a cheese platter. Outstanding recipe, plus it makes a wonderful gift.


Carol Guarino August 26, 2012 at 1:30 pm

I am going to make this. Sounds yummy. I am surprised though that it only lasts three days in the refridgerator. I can’t wait to have some on a buttered biscuit or buttered toast. Thanks.


Paula August 26, 2012 at 3:13 pm

Ok. So, how do you dry the figs?


Jenny September 3, 2012 at 6:54 pm

I dry them in my oven for 24 hours at 140 degree. I then let them sit out for a couple of days and they sweeten beautifully. I have also dried them on the dash of a truck with the windows closed on a very sunny and warm day.

kellywf September 11, 2012 at 10:15 am

Yum. DO you think you could freeze the jam or can it?


inexpensive Hermes Bags in her.mesbags.com September 17, 2012 at 5:14 am

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Chef Steve August 28, 2019 at 4:13 pm

Oh, come on! It’s a recipe, not a thriller novel!

Ellie K November 4, 2012 at 1:10 am

I really enjoyed this recipe! Thank you. Beautiful photography as well.


Lexan November 23, 2012 at 7:15 pm

I will be making this for holiday gifts, with the addition of the balsamic as Mr. Burgos suggested. Thank you for sharing!


Randy K December 21, 2012 at 8:33 am

Yum!!! I bought a bag of dried Italian figs as an impulse purchase and was looking for a recipe to make good use of them… this looks divine!


Eileen January 10, 2013 at 9:23 am

Thank you for this dried fig recipe. I have a fabuloue recipe for blue cheese crackers filled with fig jam. Couldn’t find the jam anywhere.
Saw your recipe and I know it’s going to be just mouth watering.

Thanks again.


Patricia May 18, 2013 at 5:29 pm

Using this recipe in grilled cheese sandwiches with brie and apples on raisin bread.


Jayne May 29, 2016 at 6:04 am

That sounds absolutely wonderful, why didn’t I think of that combination!

Dianeygirl August 5, 2013 at 5:56 pm

Genius, pure genius. Thanks!


nancy August 16, 2013 at 2:15 pm

can you make this with regular figs instead of dried? Love the photos, they’re gorgeous!


nancy August 16, 2013 at 2:50 pm

Oops I forgot to ask what kind of wine and about how much do you put in? Thanks!


Auriel April 4, 2017 at 10:46 am

I had the same question as Nancy (8/16/2013): can you make the jam using ripe figs without drying them? It seems you are re-hydrating the figs in your recipe anyway.


Trish August 16, 2019 at 7:18 pm

You mentioned adding a bit of wine but was it Red or White or something else?


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