September 28, 2010
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.
Balsamic Fig Jam
2.5 lbs fresh figs (I love mission or turkey)
1.75 lbs granulated sugar
Juice of one medium lemon (1/8 cup)
1 Vanilla Bean (split)
Added the following day: 2 Tbsp Balsamic Vinegar
1/4 tsp fresh ground pepper
Rinse the figs, slice them into smallish bite size pieces. Place the figs in a non-reactive bowl or container and mix with sugar and lemon and vanilla bean. Place this container in the fridge overnight or at least for 6 hours. When you take it out, you will have a beautiful purpleish mixture.
Pour this mixture into your preserving pan. At this time you can also prepare your jars in the water bath canner. This fruit should yield about 5 eight oz jars. Add the balsamic vinegar and pepper to the mixture. Bring the mixture up to the boil and cook for at least 5 minutes, probably no longer than 10 depending on the width of your preserving pan. The mixture will get beautifully thick on your spatula and that is how you know it is ready for your jars. If you do not feel confident, place a plate in the freezer, take a teaspoon of the jam from the preserving pot and place on the cold plate. Put back in freezer for a moment, take the plate out and “push” the jam with your finger, if it wrinkles, it is ready! Remove the vanilla bean from the mixture and ladle into your sterlized jars. Place in your waterbath and boil for 12 minutes to be on the safe side.
This jam is fabulous with sharp cheeses.