How to make fig-balsamic jam

Taken from Cooks' Illustrated DIY Cookbook.

190
STEPS
INGREDIENTS

Stem and roughly chop figs. Bring cut figs, sugar, balsamic vinegar, and water to boil in 12-in skillet over medium-high heat.

Stem and roughly chop figs. Bring cut figs, sugar, balsamic vinegar, and water to boil in 12-in skillet over medium-high heat.

Once boiling, add remaining ingredients. Simmer over medium-low for 35 to 40 minutes. Remove from heat when rubber spatula leaves a distinct trail across bottom of skillet and mixture is jam-like.

Once boiling, add remaining ingredients. Simmer over medium-low for 35 to 40 minutes. Remove from heat when rubber spatula leaves a distinct trail across bottom of skillet and mixture is jam-like.

Remove from skillet and transfer to food processor. Pulse ~6 times, till uniform but still chunky.

Remove from skillet and transfer to food processor. Pulse ~6 times, till uniform but still chunky.

Transfer to three 8-oz -or- six 4-oz jars and let come to room temperature. Clean rims, seal with lids, and store in refrigerator for up to 1 month.

Transfer to three 8-oz -or- six 4-oz jars and let come to room temperature. Clean rims, seal with lids, and store in refrigerator for up to 1 month.

Served here on baguette slices with goat cheese and blue cheese (and apothic red wine). Cheers!

  • 1/2lb Fresh figs
  • 1/4c Sugar
  • 1/2c Balsamic vinegar
  • 1/2c Water
  • 2.0Tbsp Lemon juice
  • 1.0Tbsp Yellow mustard seeds
  • 1.0tsp Minced fresh rosemary
  • 1.0pch Salt
  • 1/4tsp Black pepper
  • 8-oz or 4-oz jelly jars
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