« Summer Vegetable Gratin | Main | Farrotto with Squash, Sage and Hazelnuts »

Fig and Balsamic Jam

2%20046.jpg

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.

fig.jpg

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

2%20052.jpg

Comments (1)

Deborah:

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

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on September 13, 2012 9:00 PM.

The previous post in this blog was Summer Vegetable Gratin.

The next post in this blog is Farrotto with Squash, Sage and Hazelnuts.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel