Wine and Cheese Party? Serve This Savory Fig Jam

by Pamela

fig jam, fresh fig recipes, bacon jam, wine and cheese party

The summer fruits are quickly disappearing from the markets and the fall fruits are just starting to come in full force. But there’s one fruit that sort of straddles the line between summer and fall, and that’s the fig. The brown, the green and the purplish blue black fruits seem to show up one week and disappear about two weeks later. Talk about blink and you’ll miss it. This fresh fig recipe is the love child of bacon jam and fig jam. Mind blown yet? Just wait until you taste it.

I’ve made plenty of fresh fig recipes here. There’s the fig conserves made with green Kadota figs, a fig sauce to top boring chicken breast, honey orange roasted figs, fig and port mustard, and grilled bacon wrapped figs. So you can see that there’s quite a few fresh fig recipes on the site. Considering I only had my first fresh fig 3 years ago, I think that’s pretty good. My grilled bacon wrapped figs were my inspiration for this fig jam recipe. You could call this bacon jam, but it’s really not. There’s just enough bacon in this fig jam to give it a savory/smoky kick. It’s similar to the filling recipe I used in my homemade pop tarts.

Fresh fig recipes

I was really looking to make something that used some of my favorite flavors, but would also allow me to be able to eat them after their season ended. And I was desperate to find something to take to a wine and cheese party that I was attending and I didn’t want to bring the usual couple slabs of cheese or standard brie recipe. I wanted something different. I wasn’t sure if the party was white or red wine focused, so I needed to have something that could pair well with either, and this fig jam does the trick.

Even though I’m calling this a savory fig jam, it’s still pretty sweet. It would be a terrific spread for you morning toast, a dollop on your waffles would pretty much make your plate complete or spreading a thick layer of it onto a grilled cheese sandwich, before you grill it, could quite possibly put you into an irretrievable food coma.

I made this batch up while Craig happened to be standing nearby. (Once he smells cooking bacon, he’s pretty much like our dog…glued to my leg until he gets some…bacon or me. 😉 ) When he saw me grab the bottle of bourbon he was sure he’d caught me getting ready to take a slug of it straight from the bottle (guys can be so dumb). Of course I was throwing some into the fig jam (if bacon makes things better, bourbon makes them AWESOME).

Bacon and fig jam to take to your next wine and cheese party

Fresh fig recipes are typically fairly easy to do, especially when it involves cooking them. So if you’re only familiar with dried figs, or those fig cookies, take this recipe for a spin. I’m sure it will be as popular at your house as it has been at mine. If you’re a canner, you could easily can up a bunch of these jars and give them as your Christmas gifts this year. You’ll definitely be very popular.

Relationship Advice

Maybe this is proof that men really are dogs.

Maybe this is proof that men really are dogs.


Recipe: Savory Fig Jam

Summary: Makes 1 1/2 Pints


  • 1 Pound Fresh Figs (stemmed and diced)
  • 1/2 Cup Sugar
  • 1/4 Cup Honey
  • 2 Tablespoons Bourbon
  • 1 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Frozen Orange Juice Concentrate
  • 1/2 Teaspoon Lemon Zest
  • Pinch Kosher Salt
  • 1/3 Pound Thick Cut Bacon (cooked)


  1. In a large saucepan add the first 8 ingredients (everything except for the bacon).
  2. Give everything a stir to combine and let it rest for 30 minutes. During this time you should give it at least 2 more stirs. (This will help get all the flavors incorporated.)
  3. While the mixture is resting, you can chop the bacon. I left mine in bigger pieces (about 1/2″ square) but you can run it through a processor to get it into really small pieces if you want it to be more hidden in the jam.
  4. After 30 minutes, bring the mixture to a boil over medium high heat. Once it boils, turn the heat down and bring it to a simmer.
  5. Add the bacon to the fig mixture. Continue stirring so that nothing sticks and burns.
  6. Continue cooking until the mixture has been reduced significantly and it has thickened up. This step took me about 25 minutes.
  7. While this is simmering, stir it from time to time to keep it from sticking and mash the pieces of fig.
  8. Once it’s been cooked down, remove the fig jam from the heat and let it cool.
  9. Once cooled, you can pour it into jars and refrigerate it.
  10. This should last up to 4 weeks in the refrigerator.

Quick notes

The type of bacon that you use will greatly affect the flavor of the jam. A peppered bacon will make it more savory, while an apple wood smoked bacon will make it taste sweeter. Use the bacon flavor that you like best.

Also, you can use any type of fresh figs you like for this recipe. I used Mission figs.

Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Diet tags: Gluten free

Number of servings (yield): 1

Culinary tradition: USA (General)

Recipe by Pamela Braun.


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Carly September 3, 2016 at 12:28 pm

This looks amazing!! I am getting a batch of figs from a friend today and was looking for something fun to do with them! This definitely fits the bill. I’m curious about the frozen oj, would fresh work or does the concentrate add something specific to the recipe?

Pamela September 8, 2016 at 9:25 am

Hi Carly, the frozen concentrate adds more flavor than fresh oj will. Hope you enjoy!

Chiffonade September 2, 2013 at 10:10 am

I just came into a motherlode of figs and want to do a fig and bacon jam. Have you tried canning this for an airtight seal?

Pamela September 3, 2013 at 3:52 am

I have not tried canning this (I don’t do any canning because I don’t have the room to store it.) But it should work well. Congrats on the great score of figs!

sara October 2, 2012 at 3:03 pm

This looks totally fantastic! Love love love – the perfect addition to a cheese plate!

Kevin (Closet Cooking) September 26, 2012 at 11:35 am

A bacon fig jam sounds so good!

Pamela September 28, 2012 at 4:59 pm

Hi Kevin,
Combined, they are better than they are individually! Enjoy!!!

Pamela September 27, 2014 at 5:00 pm

Thanks Dorothy! Yeah, I think the leftovers taste better than the first day. I think I ate this for 3 meals. LOL

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