0 from 75 votes
Fig Balsamic Jam
Sweet and savory fig jam accentuated with the rich acidity of balsamic vinegar is versatile, easy and oh so good! Sweet enough for toast or ice cream yet savory enough for cheese and charcuterie platters. Makes 6 ½-pint jars
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 100 servings
Calories: 46 kcal
Course:
Dessert , Condiments
Cuisine:
Italian , Canadian
Ingredients
- 8 c Fresh figs, cut in quarters or eighths Cut based on how chunky you want your jam to be.
- 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.
Cup of Yum
Notes
- Be sure to monitor your jam while cooking to prevent burning or scorching. Using a heavy-bottomed pot is important.
Nutrition Information
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
Monounsaturated Fat
0.01g
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%)
Nutrition Facts
Serving: 100servings
Amount Per Serving
Calories 46
% 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.