Balsamic Fig Jam Recipes

FIG AND BALSAMIC JAM

Fig and Balsamic Jam image

Serve with goat cheese crostini, grilled cheese sandwiches, brie, pork, etc. From Ad Hoc at Home, Thomas Keller.

Provided by gailanng

Categories Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs fresh black mission figs, stems removed and coarsely chopped
1 1/2 cups granulated sugar
1/2 cup balsamic vinegar (use a good-quality sweet balsamic)
1 teaspoon black peppercorns, tied into a sachet
2 tablespoons fresh lemon juice

Steps:

Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat.
Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.

Nutrition Facts : Calories 244.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 62.4, Fiber 3.4, Sugar 58.3, Protein 1

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