Fig Balsamic Jam
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
100 servings
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Calories
46 kcal
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Course
Dessert, Condiments
Fig Balsamic Jam
Description
Fig Balsamic Jam is prepared by simmering cut figs with sugar, salt, lemon peel, water, and balsamic vinegar. The mixture is boiled and then cooked slowly until it thickens and darkens, reaching a jam-like consistency. The addition of chili flakes provides a subtle warming note, balancing the sweetness and acidity. The jam is packaged into sterilized jars to preserve freshness.
The balsamic vinegar adds a nuanced acidity, complementing the figs' natural sweetness while helping to set the jam. The lemon peel brightens the flavor without introducing bitterness, and the salt enhances overall taste. Cooking over moderate heat and stirring prevents scorching, facilitating even thickening.
This jam is suitable for spreading on toast or pairing with cheese platters, adding a gourmet touch. The thickness and balanced flavors provide versatility in serving.
Being attentive during cooking is important to avoid burning. Using a heavy-bottomed pot distributes heat evenly. Sterilizing jars properly ensures safe preservation. Testing consistency with a cold plate or candy thermometer gives a reliable finish.
Ingredients
- 8 c fig Cut based on how chunky you want your jam to be, fresh, cut in quarters or eighths
- 4 c sugar
- ½ c + 1 tbsp balsamic vinegar ½ c plus 1 tablespoon vinegar, divided
- ½ lemon peel Peel from half a lemon, preferably without the white pith.
- ¾ teaspoon salt
- ½ teaspoon Dry chili flakes *Optional-You can omit or add as much as you like up to 1 whole teaspoon. ½ teaspoon creates a very mild warming and 1 teaspoon becomes noticeable but not at all overpowering.
- ½ c water
Instructions
- Add all ingredients except for 1 tablespoon of balsamic vinegar to a large, heavy bottomed pot.
- Turn heat up to high and bring mixture to a boil. Cook for 20 minutes stirring occasionally to prevent sticking. Reduce heat to medium and continue to cook, stirring more frequently until mixture thickens and darkens in colour. (Approximately 45 minutes in total.) Add remaining tablespoon of vinegar for last 10 minutes of cooking time. Test for good thick consistency with a cold plate and spoon or use a candy thermometer and cook until mixture reaches 220°F (105°C). (Read about the cold spoon method in the body of the post)
- Meanwhile, sterilize your jars by boiling in hot water or on extra hot cycle of dishwasher and simmer canning lids in hot water for 10 minutes.
- Once jam is done, ladle into hot jars, leaving 1 cm headspace at top, make sure rim of jars are clean, wiping any jam drips with a damp cloth before immediately placing hot lids on and securing gently but firmly with jar rings. You can let these seal and store or for added peace of mind, process in a hot water bath for 10 minutes before cooling and storing.
- *Note: Once jars are cool, the lids should seal and be slightly concave. If any do not seal (which sometimes happens if the jar rim wasn't perfectly clean) then store them in your fridge and use first.
Notes
- Monitor the jam closely while cooking to prevent scorching.
- Use a heavy-bottomed pot for even heat distribution.
- Sterilize jars and lids before filling to ensure safe storage.
- Test jam consistency using a cold plate or candy thermometer (220°F/105°C).
Nutrition Information
Show DetailsNutrition Facts
Serving: 100servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 46kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 18mg | 1% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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