Step 1. Prepare the fruit.
Wash the figs and Italian plums thoroughly. Remove the stems from figs, pit the plums, and cut them into chunks. Place all the fruit in a large pot and crush lightly with a potato masher to help release juices.
Step 2. Cook down the fruit.
Set the pot over medium heat and bring the fruit mixture to a boil, stirring occasionally. Continue cooking until the fruit begins to soften and break down, about 20–30 minutes.
Step 3. Sweeten to taste.
Taste the mixture and gradually add sugar, stirring well to dissolve. Since figs are naturally sweet and plums are tangy, adjust the sugar until the balance is right for your taste. Keep in mind that jam tastes slightly less sweet once cooled.
Step 4. Add acidity.
Stir in apple cider vinegar — 1 tablespoon per pint jar’s worth of jam you expect to make. The vinegar deepens the flavor and balances the sweetness with a chutney-like tang.
Step 5. Thicken the jam.
Reduce the heat to low and simmer, stirring often, until most of the liquid evaporates and the mixture thickens to a jam-like consistency. This may take 45 minutes to over an hour, depending on the water content of the fruit.
Step 6. Jar and seal.
Pour the hot jam into clean, sterilized jars. Wipe rims, place sterilized lids on top, and seal. For extra safety, process sealed jars in a boiling water bath for 10 minutes.
Step 7. Rest and check seal.
Cover the jars with a heavy blanket or towel and let them sit overnight. In the morning, check seals by pressing the lid centers — they should be firm and not pop up. Store sealed jars in a cool, dark place. Refrigerate any unsealed jars and use within a few weeks.
This jam has a chutney-like vibe, thanks to the apple cider vinegar that balances the natural sweetness of figs with the tartness of Italian plums. The result is rich, tangy, and versatile — delicious on toast or pancakes, but truly special when paired with savory foods. Try it alongside roast chicken, pork, or lamb, or add it to a cheese board where it pairs beautifully with sharp cheddar, creamy brie, or tangy goat cheese. This is one of those preserves that blurs the line between sweet and savory, making it a pantry favorite year-round.
Our jam recipes are rooted in tradition. Discover how the French have been preserving fruit for generations in our blog on the art of jam making: Canning Jam Without a Water Bath: The French Method.
This jam has a chutney-like depth that bridges sweet and savory. The figs provide natural sweetness, the plums a lively tang, and the apple cider vinegar balances it all with gentle acidity. It’s a preserve that feels equally at home on a breakfast table or a charcuterie board beside sharp cheddar, brie, or prosciutto.
This recipe has become my favorite way to preserve figs — and my husband agrees. He asked for more the first time I made it, and I’ve been making it every fig season since.
Calories: 35 kcal | Carbohydrates: 9 g | Sugars: 8 g | Fiber: 0.3 g | Sodium: 2 mg | Fat: 0 g | Protein: 0 g
Values are approximate and will vary depending on fruit sweetness and sugar used.
Try our Canning Jam Without a Water Bath: The French Method — a traditional approach to preserving fruit naturally, without pectin, for that deep, old-fashioned flavor.
