Balsamic Fig Jam

 

I love fig jam over creamy mascarpone on toast. Toast being the brown bread my husband has been making in our COVID life. I hadn't tried to make jam from figs myself yet, but this recipe looked so easy. And, it uses dried figs which are available year-round. Try it and you'll be hooked. Plus, fig jam makes a great gift.

Balsamic Fig Jam
Adapted from Cafe Sucre Farine
Makes about 2 cups

12 oz dried figs, stems removed
1 cup sugar
4 Tblsp balsamic vinegar, to taste
2 cups water
1 tsp fresh lemon juice

Chop each fig into 4 pieces. Combine figs, sugar, vinegar, water and lemon juice in a saucepan over medium heat. Bring to a boil them reduce heat to a simmer. Cook for 10 minutes, stirring occasionally.

Using an immersion blender, blend on low speed until the figs are blended, but the mixture still has some texture. Cook 5-10 minutes or until nicely thickened. It will get thicker as it cools. (If it gets too thick, add a bit of water.)

Taste and adjust seasonings. Transfer to clean jars or resealable containers and store in the refrigerator for up to 3 weeks, or in the freezer for 3 months.