Fig and Balsamic Jam
"Serve with goat cheese crostini, grilled cheese sandwiches, brie, pork, etc. From Ad Hoc at Home, Thomas Keller."
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
8
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
directions
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
