Red Wine Fig Jam

by Kate on April 7, 2014

Red Wine Fig Jam -

When it comes to jams, preserves and jellies I always like finding interesting flavor combinations. I love using creative flavors and creating something intriguing like this fig jam. So what’s so interesting or intriguing about fig jam, you may ask? How about red wine fig jam? Oh yaaaa!! That’s what I’m talkin’ about!

This fig jam is sweet but not cloying. The flavor of the red wine adds complexity and such a unique flavor. It’s quickly been devoured since making it and I’m already planning on making more this week. My favorite combination was fig jam with cheese and crackers but spreading it on a toasted english muffin in the morning was a special way to start my day.

I discovered this fig jam thanks to The Secret Recipe Club this month. I was paired up with Easily Good Eats this month and encounter so much deliciousness that it made it hard to narrow things down. I loved this Orange Crumb Cake with Almond Cinnamon Streusel and the lemon lover in me was immediately drawn to this Semolina Lemon Coconut Cake. Definitely making both of these in the future!

Red Wine Fig Jam -

But as you may recall last summer the canning bug really bit me. I made enough Balsamic Strawberry Jam to feed the masses and I’m so happy I did because over the course of this long, cold, particularly harsh winter that jam has been a warm burst of summer sun. I also created a Rosemary Peach Butter that was smooth, sweet and fragrant. So naturally when I laid my eyes on the recipe for Dried Fig Red Wine Jam I had to give it a try.

I couldn’t have chosen a better recipe and I was so happy to get back into making jam again after a long winter reprieve. I know you’ll enjoy this fig jam as much as I did so give it a try!



One Year Ago: Tropical Crunch Cake

Two Years Ago: Coconut Macaroon Nests

Three Years Ago: Chocolate Chip Cookie Ice Cream Freeze

Red Wine Fig Jam

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

Yield: 4 pint jars

Red Wine Fig Jam

Easy to make red wine fig jam!


  • 6 cups red wine
  • 2 cup water
  • 1 1/2 cups sugar
  • 1/4 cup lemon juice
  • 4 teaspoons ground cinnamon
  • 1/4 teaspoon cloves
  • 28 ounces dried figs, stems removed and cut into 1/2-inch pieces


  1. In a large sauce pan, whisk together wine, water, sugar, lemon juice, cinnamon and cloves. Place over medium-high heat and bring to a boil.
  2. Add figs to red wine mixture. Return to a boil then reduce temperature to medium and simmer for 20 minutes until syrupy.
  3. Remove from heat and puree fig mixture to desired consistency.
  4. To Can:
  5. Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes (the water should cover the jars completely). Add the lids to a clean bowl and add a ladle of boiling water to the bowl. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids from the bowl onto the clean towel.
  6. Divide the hot fig jam between the jars, leaving about a 1/2-inch space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings. Submerge the jars in the pot of boiling water fitted with a canning rack on the bottom using a removable basket or with tongs. Make sure the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the basket or dip out individually with tongs. Let cool completely on the towel, leaving them there overnight, untouched (do not touch the lids or push on them).
  7. You’ll begin to hear a popping sound a few minutes after the jars have been removed from the hot water. This is completely normal and a good sign that you properly canned the jam. The next morning, check the lids by making sure they don’t make a popping sound when pressed with your finger. If they’re canned correctly, the lids won’t budge or flex. If they do flex, place the jar in the fridge and use right away. Label and date the jars and store at room temperature.


Adapted from Easily Good Eats

{ 20 comments… read them below or add one }

Easily Good Eats April 7, 2014 at 4:30 am

Glad you liked it. Its a reminder for me to make some more for myself!


suzanne April 7, 2014 at 8:13 am

Oh my, delicious. I am going to make this, have a lineup of jams I plan on this year!


Kayley | The Kitchen McCabe April 7, 2014 at 12:00 pm

Well, this just looks fantastic. What a delicious combination! I love that it uses dried figs, I can’t get fresh anywhere around here =)


Barbara | Creative Culinary April 7, 2014 at 12:13 pm

I’ve made wine jelly but not yet combined it with fruit for a jam. Great idea; sounds divine!


Isabelle @ Crumb April 7, 2014 at 5:10 pm

You had me at “red wine”. 🙂 I made a strawberry jam with red wine last summer, and it was honestly one of the best jams I’ve ever made… but considering how much I love figs, I’m pretty sure this jam would be even better. Totally loving the fact that it’s made from dried figs, too, since that means I can go home and make some today!


PolaM April 7, 2014 at 5:51 pm

Love that it has the red wine. I can see why you were attracted to it!


Shelby April 7, 2014 at 8:13 pm

I love this jam and the biggest kicker for me is the figs and the wine! I’m definitely going to give it a try. I’m also going to check out your Balsalmic Strawberry Jam, that sounds pretty darn amazing too!


Cheese with Noodles April 7, 2014 at 9:05 pm

Well, this sounds absolutely incredible! I adore figs and the red wine addition is very intriguing. Wish I had a jar of it!


Kate April 10, 2014 at 1:33 pm

Thank you! In the past I’ve paired figs with port wine and loved that combination. This jam reminds me so much of it but not so sweet. This jam is truly lovely.


angela@spinachtiger April 8, 2014 at 9:10 am

What a great idea, so rich and earthy sweet. These would make great gifts and I would love to be having breakfast at your house with all your jams. I’m afraid of canning, but maybe I can make a small batch of this just to have.


Kate April 10, 2014 at 1:32 pm

I can relate to the intimidation of canning. I finally bit the bullet last summer and gave it a try. Surprisingly, it was not difficult at all!! If you’re anxious about processing your jars, you can keep this jam in the fridge up to a month.


Erin @ The Spiffy Cookie April 8, 2014 at 1:12 pm

I’ve never made jam from dried fruit before. I’ve been wanting to make fig jam for a long tie but can never seem to find fresh ones in the store. I will have to try it with dried! And love the idea of using wine too.


chitchatchomp April 9, 2014 at 2:20 am

I agree with Isobelle – you had me at red wine too. What a great flavour combination, and gorgeous photos to boot!


Lesa @ Edesia's Notebook April 9, 2014 at 10:38 am

Oh my goodness. That sounds amazing.


Cynthia January 31, 2017 at 3:34 pm

Hello can you tell me if I can use another fruit with this same recipe?


Kate February 7, 2017 at 12:14 pm

Hi Cynthia! I haven’t done this particular recipe with any other fruit however, I do believe it would work with any dried fruit. If you decide to give it a try, I’d love to hear how it turned out!


Carol August 2, 2017 at 7:58 pm

Can you freeze this?


Kate August 27, 2017 at 4:17 pm

I have not tried freezing this but I don’t see any reason why it couldn’t freeze well. If you give it a try, let me know how it works out for you! That being said, it will keep for several weeks refrigerated if you don’t process your jam. If you do process your jam there’s no need to freeze. It will be shelf stable for months. Good luck!

Reply July 2, 2018 at 1:17 pm

Can this be adjusted for fresh figs? We have plenty!


Kate August 4, 2018 at 4:25 pm

It’s not the way I made it but you can certainly give it a try! Shouldn’t be any reason you couldn’t use fresh figs.


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