Turn off the heat and let cool for 15 minutes. The figs will begin to break down, and the liquid in the pan will begin to thicken, with larger bubbles coming to the surface more slowly. Add more liquid if the mixture appears dry or starts to scorch on the bottom. For a vegan version of this recipe, replace the honey with another type of sweetener, and see my note in the FAQs about vegan varieties of figs!Īdd chopped figs, sugar, water, honey, balsamic vinegar, and vanilla extract to a medium-large saucepan.īring to a boil over medium-high heat, then turn down the heat to medium and simmer for 15-20 minutes.
Honey: You can replace this with regular sugar if you like, or add some maple syrup instead. You can go without it as well, but I like the balance it brings to a sweet dish. Balsamic Vinegar: Try replacing with red wine vinegar or even lemon juice if you don’t have balsamic vinegar. If your figs aren’t quite ripe, you may need to add additional sugar or honey to this recipe to make the fig spread sweet enough. They should feel heavy for their size and have some give to them-perfectly ripe figs are delicate enough that you need to handle them carefully so they don’t tear. This recipe works best with very ripe, sweet figs. Fresh Figs: Figs can really vary in sweetness depending on how ripe they are. Fig spread is not just for toast! Once you have a jar in your refrigerator, you’ll be surprised how many uses you can find for it for breakfast, lunch, dinner, and dessert. Since you’re not canning it to store on a shelf, you don’t need to worry about having the right amount of sugar in the jam or whether it passes the wrinkle test. No canning necessary! Once you’ve made your fig spread, you just store in empty jam jars or another airtight container and keep in the refrigerator or freezer. You just simmer the ingredients together, then blend. Don’t let the idea of making jam intimidate you (ha ha, that’s why I’m calling this “fig spread”). And stay with me, because this fig spread may just be your secret weeknight weapon. Plump and sweet, with a deep red-purple color that reminds me of a blackberry pâte de fruit-fig perfection! Of course they are fantastic on their own or in salads, but did you know it is super easy to make them into fig spread? Just 30 minutes to make a batch that you can eat or freeze to enjoy well after figs have left the markets. It’s not an exaggeration to say that I’ve been slightly obsessed with fresh figs this fall. 
Just simmer ripe fresh figs with honey and balsamic vinegar, then blend.
This fig spread is sweet and jammy, perfect on toast or with a cheese plate.
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