I recently made some Fig & Balsamic Jam and it was WONDERFUL! It’s actually adapted from Thomas Keller’s Ad Hoc At Home. It is great served on crackers with goat cheese, or just last night, my friend, Blanca, served it on top of cream cheese. It’s super easy and really delicious! Everyone who has tried it has asked for the recipe, so here you go!
Fig & Balsamic Jam
Adapted from Ad Hoc at Home.
1 lb. dried mission figs (or other dried figs), roughly chopped
1 cup demerara sugar (or cane sugar)
1/2 cup balsamic vinegar
1/2 cup water
1 tbsp. lemon juice
Place the figs, sugar, balsamic and water in a medium-sized sauce pan over medium heat. Once it comes to a bubbling simmer, reduce the heat to low, cover and cook for 20 minutes, or until the figs have absorbed most of the cooking liquid.
Remove from heat and carefully use a blender or food processor to puree the jam, breaking up any large pieces of dried figs.
Stir in the lemon juice and let cool completely to room temperature. Store in an airtight container in the fridge for up to 1 month.
Makes about 2 cups jam.