Monday, April 29, 2013

30 Before 30: Fig and Balsamic Jam (#31)

So yeah, figs aren't in season. I used half the amount required with dried figs and rehydrated them with some simmered merlot for a few hours. Because of this, they are a bit harder to chop and the jam ended up being a little more chunky and less jam like, but it's still wonderful.This is amazing with wine and chevre and friends.

Fig and Balsamic Jam via Ad Hoc at Home:

Makes 2½ cups

2 lb. Figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
1½ c. granulated sugar
½ c. balsamic vinegar
1 tsp. black peppercorns, tied into a sachet
Fresh lemon juice
Combine the figs, sugar, balsamic vinegar, and sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the larger pieces of fig, keeping a chunky consistency, until the jam reaches 215 to 220 degrees. Remove from the heat.
Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.

Recipes Complete: 31
Recipes to Go: -1

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