Fig Jam With Pepper & Balsamic Vinegar

about 15 minutes
25 minutes
Makes about 2.5 small jars

2.5 cups figs, de-stemmed and chopped
1/2 cup water
1.5 tbs fresh lemon juice
1/2 tsp black peppercorns, tied in a sachet of cheesecloth or in a spice bag
1/4 cup balsamic vinegar
1/2 cup sugar

1. Put the figs and water in a large pot and bring to a boil. Simmer for 5 minutes. Stir with a wooden spoon.

2. Add peppercorn spice bag, sugar, vinegar, and lemon juice and return to a boil and simmer for about 25 minutes until thick and jammy.

3. Ladle into sterilized jars. Place lids and close jars immediately so that they seal.

4. Serve on top of crostini with goat cheese and finely chopped arugula.

adapted from “Nourish, Preserve and Flourish” Peppered Balsamic Fig Jam

This is going to be a quick post because this is my last night in Canada and I still have a zillion (ok 10) things to do before I head back to Cyprus tomorrow. In between all the packing and running around today I made fig jam. Read: this jam is very easy to make. (Or that I enjoy multitasking.)   Which figs did I use? I used the green figs that were growing in our garden. No magic. There are so. many. different. types. of. figs. So, feel free to use whatever variety of figs you have.

The one requirement is that they are ripe. The riper the better I think. Fig jam is pretty neat because it is a delicious way to use up some very ripe figs. The jam is a little tangy, a little sweet, a little peppery, and a little savoury.

It is perfect on top of crostini, or a savoury scone or muffin. Beware that when you first start boiling the jam, the smell is a little overwhelming because of the balsamic vinegar. Rest assured, that the end result is amazingly delicious.

Why buy jam when you can make jam that tastes this good at home? I am not sure. OK, that’s it from me this week and for next. Am off to pack a suitcase, put my PJs on, and catch some sleep before the long journey tomorrow. Speak again on 29 August. Happy August!


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