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Citrusy Fig & Almond Jam


I had a container of fresh Mission figs that I decided to experiment with. I want to make a quick jam to layer on a plum galette (rustic fruit tart).

My experiment was a total success! I will make this again, because it was super easy. This would also taste delicious on melted brie.

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Rate this recipe 4.3/5 (14 Votes)


  • 1 container fresh Mission figs (about 12-15 figs)
  • 1/2 cup sugar
  • Zest of 1 small orange
  • Juice of one small orange (about 1/4 cup)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup Ruby Red Port (optional, but takes it to a new level)
  • 1/4 cup almonds, toasted and finely ground


Servings 2
Preparation time 10mins
Cooking time 55mins
Adapted from


Step 1

Cut the fresh figs in half, and scoop out the meat.

In a small pot, add the fig filling, orange zest and orange juice and sugar. Bring to a boil on medium-high heat and watch closely.

Reduce to a simmer, and add balsamic vinegar to taste.

On a whim, I added some leftover Ruby Red Port which made this jam exceptionally delicious.
Allow to simmer until it thickens, about 10 minutes.

In the meantime, toast the almond in a dry skillet until just fragrant, 2 to 3 minutes. In a mini-chopper, grind to be very fine. Add to the fig jam and refrigerate for at least 1/2 hour.

This jam is ideal to use as a layer on top of a tart or pie crust, when making a plum tart. This not only helps the crust to not become soggy, but it pairs beautifully with Italian prunes or plums.

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