Balsamic Fig Jam
- Prep Time 0:05
- Cook Time 0:25
- Estimated Cost $4.00
- 36 Comments
As you might know, figs are a big favorite of mine. Since they’re not in season for another few months, I’ve been feeling seriously deprived lately. Recently, my friend and fellow fig enthusiast Sue suggested I get my hands on some fig jam. I thought that sounded like a good idea, so I decided to make my own. The result was something that tempts me to dip a spoon into its jar every time I open the refrigerator. Try it with bread, cheese and prosciutto, swirled in oatmeal, or as the jelly part of a peanut butter and jelly sandwich.
- 1 lb dried figs (preferably Black Mission), ends removed $4
- 1/2 cup balsamic vinegar Pantry
- 2 tbsp honey Pantry
- pinch of salt Pantry
- Combine all ingredients in a saucepan. Add 1/2 cup water.
- Cook covered, over low heat for 20-25 minutes, until all liquid is absorbed and figs are very soft.
- Puree using a blender, food processor or immersion blender.
- Allow to cool before serving.
Makes about 1 1/2 cups jam.