Red Onion and Fresh Fig Jam

    45 minutes

    Figs are simmered with caramelised onions and balsamic vinegar to create this sweet and savoury jam that's perfect for serving alongside a selection of cheeses.

    19 people made this

    Serves: 24 

    • 4 tablespoons olive oil
    • 1 large red onion, chopped
    • 325g fresh ripe figs, chopped
    • 4 tablespoons aged balsamic vinegar
    • 2 tablespoons sugar, or to taste (optional)

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat olive oil in a pan over medium heat; stir onion in the hot oil. Reduce heat to medium-low; cover saucepan and cook, stirring occasionally, until onion is softened and caramel-coloured, 20 to 25 minutes.
    2. Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

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    Reviews in English (15)


    Followed the recipe exactly as given - used figs picked from my Mission Fig tree. I was disappointed - but then do not know what I was expecting it to taste like. Still looking for that spectacular fig recipe. Till then, I'll just pick them from the tree and eat them for breakfast, as is.  -  10 Nov 2013  (Review from Allrecipes USA and Canada)


    This is a lovely recipe, but I did find it needed a little salt, which I added while the onion was caramelizing and also at the end of cooking. I used 24 dried figs and made only a half recipe (1 cup spread), which I reconstituted with boiling water for about 10 minutes. I also added some water to the pan after adding the chopped figs to the onion in the pan and let them simmer away for about another 10 minutes, when the all the liquid evaporated and the figs were pretty soft. I followed the recipe to the letter after that and ended up mashing the mixture a bit with my pastry blender instead of processing (tip from mis7up). I also used light brown sugar. I froze the spread and plan to put on my fruit and cheese tray for Christmas Eve. Thanks for the recipe, Thea.  -  03 Dec 2013  (Review from Allrecipes USA and Canada)


    Nummy Nummy Nummy!!! Easy recipe to follow. From start to finish. So when my figs broke down they were still a tad chunky, I finished the cooking process and then pulsed the batch a couple of times in my Ninja and there was a great thick, tangy sweet oniony spread. My girls and I liked it, but I am on guard.....don't want to share! For some reason this recipe reminds me of my childhood. I don't know if my Nana ever made this but, for some reason, it reminds me of her. And I can tell you, this will be come a cherished treat for me. TY....TY! A great pairing of savory and sweet without it being overly sweet or tart, it was right on the money! And yes, I did add the sugar!  -  10 Sep 2013  (Review from Allrecipes USA and Canada)