Fig Balsamic Jam

Fig Balsamic Jam

Sticky figs and tangy balsamic simmer down into a rich, spoonable jam.

Total 1 hr 45 min Makes 16 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Fresh figs break down slowly with sugar and balsamic vinegar until glossy and thick, developing a deep sweet-tart flavor. A splash of lemon juice brightens the finish while a hint of black pepper adds warmth. Spread it on toast, spoon it over cheese boards, or serve alongside roasted meats.

Ingredients

  • 2 pounds fresh figs, stemmed and quartered
  • 3/4 cup granulated sugar
  • 1/3 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper, freshly ground

Method

  1. In a 6-quart saucepan, combine the quartered figs, sugar, balsamic vinegar, lemon juice, lemon zest, and salt. Stir to coat the figs evenly.

  2. Let the mixture sit at room temperature for 15 minutes to allow the sugar to draw out the fig juices.

  3. Set the saucepan over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar.

  4. Reduce heat to medium-low and simmer, stirring frequently and mashing figs against the side of the pan, until thick and glossy and a spoon dragged through leaves a trail, 35 to 40 minutes.

  5. Stir in the black pepper during the final 5 minutes of cooking.

  6. Remove from heat and let cool in the pan for 10 minutes, then ladle into clean jars.

  7. Cover and refrigerate until fully chilled and set, at least 2 hours, before serving. Store refrigerated for up to 3 weeks.

Rate this recipe

★ 3.7 (1)

Fig Balsamic Jam

Fresh figs break down slowly with sugar and balsamic vinegar until glossy and thick, developing a deep sweet-tart flavor. A splash of lemon juice brightens the finish while a hint of black pepper adds warmth. Spread it on toast, spoon it over cheese boards, or serve alongside roasted meats.

1 hr 45 min 16 oz 70 cal

Ingredients

  • 2 pounds fresh figs, stemmed and quartered
  • 3/4 cup granulated sugar
  • 1/3 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper, freshly ground

Method

  1. 1

    In a 6-quart saucepan, combine the quartered figs, sugar, balsamic vinegar, lemon juice, lemon zest, and salt. Stir to coat the figs evenly.

  2. 2

    Let the mixture sit at room temperature for 15 minutes to allow the sugar to draw out the fig juices.

  3. 3

    Set the saucepan over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar.

  4. 4

    Reduce heat to medium-low and simmer, stirring frequently and mashing figs against the side of the pan, until thick and glossy and a spoon dragged through leaves a trail, 35 to 40 minutes.

  5. 5

    Stir in the black pepper during the final 5 minutes of cooking.

  6. 6

    Remove from heat and let cool in the pan for 10 minutes, then ladle into clean jars.

  7. 7

    Cover and refrigerate until fully chilled and set, at least 2 hours, before serving. Store refrigerated for up to 3 weeks.