Balsamic Fig Jam

September 28, 2010

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This recipe is inspired by Christine Ferber.  When Figs are in season in Florida, I rush to can this beautiful jam for the winter months ahead.  The preparation is simple as this jam is macerated overnight to allow the figs to absorb the sugar and lemon and turn the most amazing and beautiful purple color in your bowl.

 

  1. This sounds heavenly. I make a strawberry balsamic jam that sells like hotcakes at the local farmers' market. I wish I could get my hands on figs but I am WAY up north.
    – community cook

    Comment by Andrea — September 29, 2010

  2. Hi Andrea! Thank you so much for your compliment! I adore Strawberry Balsamic too, and it sells really well for me also both online and at my Farmer's Markets. I would love you to try this and let me know how you like it. Some variations include adding Chai Tea or Pomegrante Molasses..fresh figs are amazing to work with. I will be posting some of my dried fig recipes also ;)

    Comment by Sunchowder — September 29, 2010

  3. i love figs-we have sadly run out 'round these parts. just made the last batch last weekend. this looks delicious!

    Comment by thecosmiccowgirl — September 29, 2010

  4. Hi there Ms Confituras!!! Thanks so much for your comment :) I promise to post some recipes using dried figs which are wonderful too. My supplier for my dried figs is Woodlands Foods out of Illinois. They also supply Whole Foods. They are wonderful to work with :)O

    Comment by Sunchowder — September 29, 2010

  5. Oh, how I wish I had more figs! The balsamic sounds perfect for this jam. Nice work!

    Comment by Julia — September 29, 2010

  6. Thank you so much Julia! I admire you from afar…I hope you do get to make this at some point and let me know how you like it!

    Comment by Sunchowder — September 29, 2010

  7. This looks really wonderful and I’ve got a bunch of figs in the frig! I just posted a fig jam on my new blog, but I love how this sounds and the techniques are different from the ones I employed. Oh, and I love Christine Ferber’s book!!

    Comment by Chez Suzanne / The Wimpy Vegetarian — October 10, 2011

  8. Thanks Suzanne! I was just thinking about reposting this as it is so timely. I love this recipe and I hope you try it and let me know how you like it!

    Comment by Sunchowder - Wendy Read — October 10, 2011

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