Balsamic Fig Jam

Jams and Jellies

Nov 7

I obsess over fig jam and this balsamic fig jam is no exception. The layered depth of sweetness from the caramelized figs and balsamic goodness is indescribable - you must try this for yourself! Add a squeeze of fresh lime juice at the end of balance everything out and then spread on toast, top ice cream, or eat out of the jar. Whether you are making this for yourself or for your friends and family, it is a crowd pleaser!

INGREDIENTS
10 oz dried figs, stems removed
1 1/2 cups granulated sugar
6 tbsp balsamic vinegar
2 cups water
1 1/2 tsp lime juice

Instructions

Slice each fig into 4-6 pieces.
Combine figs, sugar, balsamic vinegar, water, and lime juice in a saucepan over medium heat.
Bring to a boil and then reduce to a steady, rolling simmer. Cook for 10-15 minutes, stirring occasionally.
Pulse/blend the jam with an immersion blender until most larger fig pieces are gone.* (I like to leave some to have the same consistency as the Bonne Maman fig jam preserves!) Use the pulse setting if using a regular blender.
*Note: I recommend using a towel to cover the saucepan as you do this to avoid getting super hot flying pieces of jam on you!
Cook for another 15-20 minutes on a low flame until jam has thickened to your desired state. The jam will thicken as it cools.
Taste the jam as it is cooking down in the pan and adjust the taste as you see fit. More sugar, more water, more balsamic vinegar, or maybe even a pinch of salt! Once taste is to your liking, cut the heat.
Transfer jam to jars with tight fitting lids. Refrigerate for up to two weeks or freeze for 2-3 months. Enjoy!