How to Make Fig-Balsamic Jam

Taken from Cooks' Illustrated DIY Cookbook.

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How to Make Fig-Balsamic Jam Recipe
5 Steps
Ingredients
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1
Stem and roughly chop figs. Bring cut figs, sugar, balsamic vinegar, and water to boil in 12-in skillet over medium-high heat.

Stem and roughly chop figs. Bring cut figs, sugar, balsamic vinegar, and water to boil in 12-in skillet over medium-high heat.

2
Once boiling, add remaining ingredients. Simmer over medium-low for 35 to 40 minutes. Remove from heat when rubber spatula leaves a distinct trail across bottom of skillet and mixture is jam-like.

Once boiling, add remaining ingredients. Simmer over medium-low for 35 to 40 minutes. Remove from heat when rubber spatula leaves a distinct trail across bottom of skillet and mixture is jam-like.

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3
Remove from skillet and transfer to food processor. Pulse ~6 times, till uniform but still chunky.

Remove from skillet and transfer to food processor. Pulse ~6 times, till uniform but still chunky.

4
Transfer to three 8-oz -or- six 4-oz jars and let come to room temperature.  Clean rims, seal with lids, and store in refrigerator for up to 1 month.

Transfer to three 8-oz -or- six 4-oz jars and let come to room temperature. Clean rims, seal with lids, and store in refrigerator for up to 1 month.

5
Served here on baguette slices with goat cheese and blue cheese (and apothic red wine). Cheers!

Served here on baguette slices with goat cheese and blue cheese (and apothic red wine). Cheers!

Ingredients

Pounds Fresh figs
Cups Sugar
½ Cups Balsamic vinegar
½ Cups Water
2 Tablespoons Lemon juice
1 Tablespoon Yellow mustard seeds
1 Teaspoon Minced fresh rosemary
1 Pinch Salt
¼ Teaspoons Black pepper
8-oz or 4-oz jelly jars
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