Description
Fresh figs meld into a glossy amber jam laced with rich balsamic vinegar and vanilla, offering a lush balance of sweet, tangy, and warm spice notes, perfect layered over crusty bread or alongside a cheese board.
Ingredients
- 2 pounds fresh figs, stemmed and quartered
- 1 cup granulated sugar
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (1.75 ounce) package fruit pectin
Instructions
- Place figs, sugar, balsamic vinegar, and lemon juice in a large saucepan and stir to combine.
- Let mixture sit for 10 minutes to allow the figs to macerate and release their juices.
- Stir in the fruit pectin and bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
- Boil for 1 minute, then remove from heat and stir in the vanilla extract.
- Skim any foam from the surface with a spoon, then ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
- Seal jars with lids and process in a boiling water bath for 10 minutes to ensure proper sealing.
- Remove jars from water bath and let cool completely on a towel-lined countertop.
Notes
- To sterilize jars, boil them for 10 minutes and keep covered with hot water until ready to use.
- Jam will thicken as it cools; test consistency by placing a small spoonful on a chilled plate.
- Store sealed jars in a cool, dark place for up to one year, and refrigerate after opening.
- Ideal served on crusty bread, cheese platters, or paired with roasted meats.