Fig and Balsamic Jam
User Reviews
5.0
3 reviews
Excellent
-
Servings
2 cups
Fig and Balsamic Jam
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Adapted from Thomas Keller’s ad hoc at home.
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Ingredients
- 2 pounds fresh figs, stemmed and roughly chopped
- 1½ cups granulated sugar
- ½ cup balsamic vinegar
- 1 teaspoon black peppercorns, bundled in cheesecloth*
- 1 teaspoon lemon juice (or to taste)
- Special equipment: candy/oil thermometer
Instructions
- In a large saucepan, combine chopped figs, sugar, balsamic vinegar and bundled peppercorns. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer until the mixture reaches a temperature of 220°F. Continue to stir occasionally while the mixture is simmering. Try to break up any large chunks of fig while stirring; however, you want to keep the consistency of the jam chunky.
- Once the mixture reaches 220°F, remove the saucepan from the heat. Test the consistency of the jam by placing 1 tablespoon of the mixture in small bowl. Place the bowl in the refrigerator for 10 minutes. If you find the jam is a bit too runny after 10 minutes, return the saucepan to the heat and simmer away for another 5 – 10 minutes.
- Once you have reached a desired consistency, remove the saucepan from the heat and let cool. Remove the bundled peppercorns and discard. Stir in 1 teaspoon of lemon juice and taste the jam. Add more lemon juice if needed. Transfer mixture to a canning jar or other container. Once the mixture is completely cooled, store in the refrigerator.
Notes
- *Bundling the peppercorns in cheesecloth will make it much easier to remove them from the jam later. Start by cutting a small square of cheesecloth. Place 1 teaspoon of peppercorns in the middle of the square. Fold up the corners of the square to make a pouch. Tie the top of the pouch with a piece of kitchen twine.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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