Monday, July 9, 2012

Can-Do Attitude: Balsamic Fig Jam

Fig and Balsamic Jam
2 lbs figs (I used dried calamata pack from Costco)
4 cups sugar
1/2 cup lemon juice
1/2 cup very good balsamic vinegar
1/2 cup water

Prepare jars, lids, rings and boiling water bath. 

Place all ingredients in a large pot and bring to a boil. Continue to boil, reducing heat when the jam starts to thicken. Use a potato masher to break down the figs as they cook. 
Stir frequently to prevent scorching. When jam begins to reach a desirablethickness, scoop a little out onto one of the spoons from the freezer and place it back in the freezer to cool to room temp. When the jam mounds nicely and does not run quickly off the spoon, it is ready. 

Remove the jam from the heat and skim off any foam. Ladle into hot prepared jars. Wipe the rims and top with prepared lids and rings. Process in the boiling water bath for 10 minutes. Turn off the boiling water bath and wait 5 minutes to carefully remove the jars to a towel lined tray. Allow to cool, undisturbed, until room temperature. Wipe off any excess water and label.
Makes 12, 4oz jars.

* This is a great, savory jam.  I'd recommend it with a nice crostini and brie.

Mmmm....  Fig jam and brie...

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