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Fig and Balsamic Jam


Seriously good.

Fig and Balsamic Jam

4 lbs fresh ripe figs (2 trays from Costco)
2 cups sugar
1/2 cup lemon juice (to ensure proper acidity)
1/4 cup balsamic vinegar
pinch salt
2 Tbs. no-sugar-needed pectin

1. Wash and dry figs. Cut off stem and a thin slice from the bottom of the fig, which can be dry. Cut into chunks.
2. Put into a bowl with 1 1/2 cups of the sugar, the lemon juice and vinegar. Cover and refrigerate overnight.
3. Sterilize equipment, get the canner boiling. Put the fig mixture into a large heavy pot, and simmer for 20-30 minutes until figs are falling apart.


4. Mix the pectin with the remaining 1/2 cup sugar. Stir into the bubbling jam, stir around for a minute. Taste, add more lemon juice, vinegar or sugar as needed.
5. Ladle into prepared jars, cover, and process in a boiling water bath for five minutes. Turn off heat. Let sit in the water an additional five minutes, then remove and let sit for 24 hours.
Yield (YMMV) 7 half-pints


Comments (1)


Thank you, Amy. I'm printing this recipe and attempting the first chance I get.

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