These sweet-tangy Balsamic Figs are preserved for freshness all year round and can be used with both sweet and savory recipes. They’re easy to prepare, store well, and make a lovely gift.
In this article you'll learn:
- How to jar and preserve figs in a sweet and tangy balsamic syrup to keep fresh figs delicious all year long.
- Learn how the water bath method makes preserving figs simple and reliable.
- What ingredients you’ll need, from fresh figs to pantry spices and herbs, and how they combine to make a flavorful preserved condiment.
- Step-by-step instructions for preparing and sealing jars, plus tips to ensure success and storage.
- Creative ways to use balsamic figs on cheese boards, salads, roasted meats, and even desserts like cakes or ice cream.
Generated with AI and experts from the Tara Teaspoon team.
The best way to preserve marinated figs
Growing up, I loved helping mom and grandma with their canning projects. We preserved everything from peaches to green beans and had so much fun working together. Eating the fruits of our labors was always something I looked forward to!
My first introduction to fresh figs was in culinary school in college. I fell in love with their sweet fruity flavor and tender jammy texture dotted with crunchy little seeds.
I just knew I had to find a way to preserve them for enjoyment all year long.
Jump to:
- In this article you'll learn:
- The best way to preserve marinated figs
- Why make balsamic figs
- Ingredients
- How to make balsamic figs using the water bath method
- Canning the figs
- Tara's tips
- Water bath canning vs hot fill method
- Equipment
- Storage
- Using balsamic figs
- FAQ
- More easy fruit recipes
- 📖 Full Recipe
- 💬 Comments & Reviews
Why make balsamic figs
The many varieties of figs are commonly grown and enjoyed in warm Mediterranean climates (get California grown figs from August through November), making them delightful with the flavors of sunny Italy.
Pairing figs with tangy balsamic vinegar is the perfect way to preserve their texture and enhance their flavor. (For a sweeter option, you'll also want to try my sweet Figs in Syrup Preserves!)
Plus, when served on a charcuterie board, in a chopped salad, or with rustic bread and olive oil, these sweet-tart figs make an unforgettable flavor enhancing condiment.
This gourmet balsamic fig recipe is a favorite for me and here's why:
- Year-round enjoyment: I like to stock my pantry with these sweet-acidic beauties so they can be enjoyed all year long.
- Minimal prep time: The figs come together in about an hour of work time using the water bath canning method and will finish cooling on their own. Easy!
- Versatile: You can pair marinated figs with toasts, savory chicken and pork dishes, desserts, and so much more. They taste divine drizzled over ice cream!
- Beautiful gift: People love receiving homemade gifts! Tie the fig jars with a ribbon and note card to make a simple and delicious gift for family and friends.
If you're on the hunt for more fig recipes, try this easy Chicken with Figs recipe and then enjoy a slice of delicate Fig Almond Cake for an after dinner treat.
Ingredients
You'll only need a few ingredients to make preserved balsamic figs. Here's my top tips to get you started on the path to success. See recipe card for quantities.
- Fresh figs: I prefer darker figs for this recipe such as Brown Turkey or Black Mission. Lighter figs like Sierra will also work.
- Balsamic vinegar: Adds acidity to the figs and brings out their fruity caramel flavors. Use a high quality balsamic vinegar: one that is delicious on it's own and not dusty or bland tasting.
- Water
- Honey
- Granulated sugar
- Spices and herbs: To make the balsamic syrup flavorful and balance the sweeter flavors, use an assortment of spices and herbs: black peppercorns, coriander seeds, bay leaves, and fresh rosemary and thyme.
How to make balsamic figs using the water bath method
Preserving figs using the water bath method couldn't be easier! Follow these step-by-step photos to get familiar with the recipe. For more detailed instructions, check the recipe card.
Preparing jars and figs
- Step 1: Steam and simmer clean jars and lids in a little hot water to sanitize. Alternatively run them through the dishwasher.
- Step 2: Make the syrup for the figs by mixing sugar, water, and balsamic vinegar.
- Step 3: Add honey to the syrup and bring to a simmer.
- Step 4: Add the washed fresh figs to the syrup and simmer about 5 minutes to soften.
Canning the figs
Use the water bath method for canning these figs. Simmer sealed jars in water then let them cool slowly. This ensures excellent preserving and a higher percentage of sealed jars.
- Step 1: Remove the simmered figs from the syrup and set aside.
- Step 2: Set clean jars on a work surface to fill.
- Step 3: Fill jars with cooked figs to settle just below the rim of the jars.
- Step 4: Add spices and bay leaves to jars. A quarter teaspoon or so of each is great.
- Step 5: Add fresh herbs to each jar, nestling the stems down in, and around the figs.
- Step 6: Fill the jars with hot balsamic syrup to about ¼-inch below the rim of the jar.
- Step 7: Wipe the rim of the jars clean with a damp cloth, then add the flat lids.
- Step 8: Gently twist ring lids on jars, tightening to hold, but not over-tightening.
- Step 9: Gently lower jars into a deep pot of 2 inches of simmering water (water will rise as you add jars) and let simmer 10 to 15 minutes depending on size of jars.
- Step 10: Carefully remove hot jars from water bath and place in a draft free area on a towel to cool and seal. You will hear gentle pops as they seal. Let cool completely.
Canning figs bonus tips!
Use extreme caution to remove the very hot jars from the water and place them on a level surface to cool. You'll hear the lids pop once they seal. You can test the seal by pressing down on the lid. It shouldn't flex up or down.
Once completely cool, store the jars in a cool, dry place for up to 12 months.
Hint: On occasion, a jar will not seal properly. If this happens, don't despair; store them in the fridge and enjoy within 2 to 3 weeks.
Tara's tips
- When using the water bath method, occasionally a jar may not seal. Although unsealed jars are not shelf-stable, they can be refrigerated and used immediately (enjoy within 2 to 3 weeks).
- For continued flavor, leave the whole spices and herbs in the jars as the figs sit — but keep in mind they should not be eaten whole. Remove or simply set the spices and herbs aside on your plate before eating.
- This recipe makes 6 half pint jars. If you want some of each spice and herb in every jar make sure to add an equal number of peppercorns and coriander seeds to each bottle. You'll also need at least 6 bay leaves, 6 sprigs of rosemary, and 6 sprigs of thyme.
Water bath canning vs hot fill method
Instead of using the hot-fill method like I do on my Figs In Syrup recipe, I prefer traditional water bath canning for these figs in balsamic. Darker figs are much more tender than lighter fig varieties and this allows me to physically handle the fragile fruit less, while still ensuring a tight seal on the jars.
Once the figs and liquid are packed into hot jars and sealed with lids, the jars are processed in a boiling water bath for a few minutes. This heat treatment not only kills bacteria, but also helps create a strong vacuum seal as the jars cool.
I look at it as just extra insurance beyond the hot fill method!
Yes, it takes a little more equipment and time, but the payoff is that your preserves are safe to store on the pantry shelf for months, and you’ve followed a method that’s been trusted for generations.
Plus, there’s something deeply satisfying about hearing those lids pop as they seal!
Equipment
Success using the water bath method is more likely when you have the right tools on hand. Here's what I recommend:
- You'll need 6 half pint jars or 3 pint jars with new flat lids (for a fresh rubber seal), and some ring lids. New jars often come in a set, but if you're re-using old jars it's best to get new flat lids.
- To make the balsamic syrup and process the figs, you'll need a 4- to 6-quart medium saucepan.
- Use large 6- or 8-quart stock pot to keep your clean jars piping hot during the process AND for the water bath processing.
- To lift jars and lids out of hot water, use traditional canning tongs or a pair of tongs with silicone ends.
- Jars can be cooled on a rimmed baking tray lined with a clean kitchen towel for catching drips. Make sure to wipe the jar rims with a clean, damp kitchen cloth before attaching the lids.
Storage
Marinated balsamic fig preserves should be stored in a cool, dark place and should be used within 1 to 3 years. Once opened, refrigerate any leftover figs and vinegar for up to 6 weeks.
Using balsamic figs
Balsamic figs and their sweet tangy syrup can be used in a variety of ways to enhance other dishes. Here are a few ideas to spark your imagination:
- Snacks and appetizers: When it's party time, I like to include these fig preserves as part of a charcutier board or cheese board. They also make a great topping for toasted bread. They'd be a fantastic replacement for the chutney on this Toast With Ricotta And Honey recipe, too.
- Salads and sides: Add chopped balsamic figs to your favorite salads like this Chicken and Zucchini Salad with Polenta Croutons. Or, use the balsamic syrup to make a flavorful vinaigrette dressing. When the holidays arrive, try serving the figs for your Thanksgiving meal in place of traditional cranberry sauce.
- Dessert: Balsamic figs are really a treat when served with vanilla ice cream or drizzled over gelato. They can also be served with a snack cake or chopped and baked into an almond cake or pound cake.
- Beverages: Use the balsamic syrup as a base for a shrub (a vinegar based cocktail) or add a sliver of fig to your favorite drink as a sweet-pickled garnish.
- Main dish: Chicken and pork pair especially well with fig preserves. You might try adding the marinated figs and balsamic syrup to Honey-Rosemary Chicken With Yukon Gold Potatoes or use them as a replacement for the apricot sauce on this Oven-Baked Pork Tenderloin .
FAQ
Preserved figs aren't bad for you! Figs are high in fiber, but also high in natural sugar, so if you are on a restricted diet, eat them in moderation. There is nothing unhealthy about preserved figs. Simply consult your physician or nutritionist for limits or nutrient content information.
Preserving figs in a balsamic vinegar mixture creates a flavored fig balsamic vinegar. Because the figs in vinegar are preserved and the jars are sealed, they can remain shelf stable for several years (I recommend using them within 3 years). Once opened, refrigerate any leftover figs and vinegar. The vinegar and figs will be good in the fridge for up to 6 weeks.
A balsamic fig tastes like a sweet and tangy pickled fruit. Figs are so very sweet, so the vinegar adds acidity to the figs, bringing out the caramel, sweet flavors. It's a nice balanced taste that can be eaten with sweet or savory foods.
More easy fruit recipes
When you've got produce on hand, use your culinary skills to make homemade condiments and sauces:
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📖 Full Recipe
Preserved Balsamic Figs
Ingredients
- 1 ½ pounds fresh figs (I prefer darker figs for this recipe such as Brown Turkey or Black Mission. Lighter figs such as Sierra will also work.)
- 1 cup plus 2 tablespoons balsamic vinegar
- 3 cups water
- ¾ cup honey
- 1 cup granulated sugar
- 1 ½ teaspoons black peppercorns
- 1 ½ teaspoons coriander seeds
- Bay leaves
- Fresh rosemary
- Fresh thyme
Instructions
- Prepare canning jars, lids, and rings by washing and sanitizing. Before filling, jars and lids should be simmering in a large pot filled with a few inches of water so everything is very hot; prepare the pot.
- Rinse figs and trim stems. If any figs are very large you can cut them in half. Most figs you will leave whole.
- In a medium pot over medium-high heat, combine the vinegar, water, honey, and sugar. Bring mixture to a boil.
- Gently add figs to the liquid and reduce heat to a simmer. Simmer figs for 2 minutes, then remove from heat. Remove figs from syrup to a separate bowl for easy jar-filling.
- Gently add figs into the jars to the top (once the liquid is added they should settle to just below the inside rim). Add some peppercorns and coriander seeds to each jar. Add a bay leaf and sprigs of each herb to the jars. Ladle the balsamic liquid over figs. There should be at least ¼ inch space at the top of the jar. If there is not, remove a fig and proceed. (If there is any leftover balsamic liquid, you can keep it in a jar in the fridge and use it for vinaigrettes within 2 to 3 weeks).
- Wipe the top edge of the jars clean with a damp cloth, then place a hot flat lid and ring on each jar. Tighten rings.
- Add water to the pot that was heating the jars and bring to a simmer. Gently submerge the jars into the water, (the water can cover the tops of the sealed jars but doesn't have to. it can be just below the lid). Simmer 10 minutes for half-pint jars, and 15 minutes for pint jars.
- Gently remove the jars from the water and place in a draft-free place to cool. As they cool you should hear pops when the lids have sealed. Once completely cool, check for sealing (there should be no flex up or down when you push down on the lid).
- Store in a cool, dark place for up to 12 months. If any jars have not sealed, store them in the fridge and enjoy within 2 to 3 weeks.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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