Caramelized Shallot Fig Pomegranate Molasses Jam

This delectable, savory-sweet jam is a delightful way to make the most of fresh figs, combined with the fruity tang of pomegranate molasses and the sweet, caramelized shallots. It’s the perfect spread to have in your fridge all throughout fall and winter, and it pairs wonderfully with a variety of dishes.

The truth is, we don’t often find these delicious, vibrant figs in America, in my opinion. Every year, fig season arrives for only a brief period, and I eagerly purchase them, hoping for a burst of flavor. Unfortunately, when I cut them open, I often discover pale insides with muted flavor. So, I decided to make the most of my disappointing figs by simmering them in water, sugar, and lemon juice, along with delightful pomegranate molasses, to create a sweet and tangy jam. To enhance the flavor, I also added sweet, caramelized shallots and a dash of pomegranate molasses, resulting in a heavenly combination sealed in a small glass jar, ready to elevate a variety of dishes.

Here are some ideas for how to enjoy Caramelized Shallot Fig Jam:

  • Spread it atop roasted meats like chicken kebabs or pork.
  • Smear it on toast, crostini, sandwiches, wraps, or crepes; for instance, a croissant or baguette with goat cheese, prosciutto, and arugula.
  • Serve it in small bowls as part of an epic charcuterie board or bake it on top of brie in puff pastry.
  • Pair it with cheeses like gruyere, goat, brie, gorgonzola, cheddar, ricotta, cream cheese, and many others.
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Caramelized Shallot Fig Pomegranate Molasses Jam


Units Scale

Carmalized Shallots

  • 2 medium shallots, thinly sliced
  • 1 tablespoon pomegranate molasses
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Fig Jam

  • 8 oz figs, diced
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon pomegranate molasses


  1. For the caramelized shallots, pour the olive oil into a saute pan and heat over medium-low heat for 1-2 minutes.
  2. Add the shallots to the pan and stir frequently until they soften, about 6-8 or so minutes
  3. Once they’ve softened lower the heat to low and stir in the pomegranate molasses and salt
  4. Continue to stir frequently until the shallots become caramelized, another 10 minutes or so. Pull the caramelized shallots off the burner and cool while you prepare the jam.
  5. For the jam combine the diced figs and sugar in a saucepan then leave to sit for about 30 minutes until some liquid is released. Add the water, pomegranate molasses salt, and lemon and place on the stove over low heat. Simmer the jam, stirring every so often, until it’s thickened, about 20 or so minutes.
  6. Combine the caramelized shallots with the jam and wait until fully cooled to add into a jar and store in the fridge for up to 2-3 weeks.

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