Fig & Balsamic Jam
Anyone who knows me knows I’m a bit persnickety about my kitchen. I like everything to be immaculately clean and orderly – counter tops shining and everything put away. No toaster or blender or mixer out on the counter. I like as much space as possible to make a real mess on when I’m cooking. So, tuberculosis it’s an absolute wonder that I’ve kept my new Ad Hoc at Home cookbook on the counter for the past month. It’s just so beautiful and inspiring and I like to peruse it while I’m wondering what to make for dinner.
One of the recipes that kept catching my eye was a Fig & Balsamic Jam that sounded like the perfect accompaniment to a large hunk of Manchego taking up room in the cheese drawer (Yes, I keep an entire drawer of cheese… Don’t judge me.). Of course, it’s winter and fresh figs are still a few months away. But I wanted some fig jam now! So, I tweaked the recipe to see if it would work with dried figs. And happy surprise – it did!
This jam is super quick and endlessly delicious. Paired with cheese, it’s just dreamy. Brings a little bit of summer to your plate. I highly recommend you make it as soon as possible.
In case you’re wondering, that’s a Fig jam, Manchego and chorizo sandwich in the background. My favorite kind of food…
[print_this text=’Print Recipe’]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.[/print_this]