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- 1 pound fresh figs, stems removed and quartered - 1 cup granulated sugar - 1/3 cup balsamic vinegar - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon fine sea salt To keep your fig jam fresh, you need to sterilize your jars. Start by washing them in hot, soapy water. Rinse well, then place them in a pot of boiling water for ten minutes. Let them air dry on a clean towel. For storage, use glass jars with tight-fitting lids. These jars help keep the jam fresh. You can also use small containers for easy access. Just remember to label them with the date and contents. This way, you’ll know when to enjoy this sweet treat! First, get your fresh figs ready. You should quarter them and place them in a medium pot. Next, add one cup of granulated sugar and a pinch of fine sea salt. Stir gently to combine everything. This step is key. Let the mixture rest for about 30 minutes. This resting period helps the sugar draw out the figs' natural juices. You will see a syrup forming at the bottom of the pot. After the resting period, place the pot on medium heat. Stir the mixture gently until the sugar dissolves completely. Be careful not to let it stick to the bottom. Once the sugar is dissolved, pour in 1/3 cup of balsamic vinegar, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon. Mix everything well to blend the flavors. Now, increase the heat slightly to bring the mixture to a gentle boil. When it starts bubbling, reduce the heat to low. Allow it to simmer uncovered for 30 to 40 minutes. Stir occasionally to stop sticking. Watch until the figs soften and the jam thickens to your liking. When your jam reaches the right thickness, remove it from heat. Let it cool for about 10 minutes. After that, transfer the jam to sterilized jars. You want to cool it completely at room temperature before sealing. If you want to store it longer, you can process the jars in a boiling water bath. This method helps keep your fig jam fresh. For the full recipe, check back to see the steps in detail. To make fig jam taste great, balance sweetness and acidity. The sugar from the figs and added granulated sugar give a sweet base. The balsamic vinegar adds a tangy kick that brightens the flavor. Adjust the vinegar to suit your taste. More vinegar gives a stronger tart flavor. Less vinegar keeps it sweeter. Spices can also change the taste. Ground cinnamon adds warmth, while vanilla brings sweetness. If you love nutmeg, add a pinch! Always taste as you go to find your perfect blend. Fig jam pairs well with many foods. It shines on cheese boards, especially with creamy cheeses like brie or goat cheese. The sweet and tangy notes enhance the flavors of meats too. Try it with prosciutto or roasted chicken for a tasty bite. You can also use fig jam in desserts. Spread it on toast for breakfast, or swirl it into yogurt. It makes a lovely topping for pancakes or waffles. The options are endless, so get creative! Consistency is key when making jam. If it’s too runny, it may need more cooking time. Stir it often and watch for thickening. If it becomes too thick, you can add a little water. Overcooking can burn the sugar, ruining the taste. Keep a close eye on the pot as it simmers. Once you see bubbles, reduce the heat to maintain a gentle simmer. This way, you’ll end up with a delicious and smooth jam. For the full recipe, check out the recipe section above. {{image_4}} You can play with flavors in your fig jam. Here are two fun ideas: - Using different types of vinegar: While balsamic vinegar shines here, you can try apple cider vinegar or red wine vinegar. Each adds a unique twist. Apple cider gives it a fruity touch, while red wine adds depth. - Adding spices or herbs: Consider adding a pinch of nutmeg or fresh rosemary. Nutmeg brings warmth, while rosemary adds a fresh note. Just a little can change the whole flavor. Mixing figs with other fruits can make your jam even more exciting. Here are some ideas: - Combination ideas for mixed jams: Try adding pears or apples. They pair well and blend nicely. You can even mix in berries for a burst of color and taste. - Suggested proportions: If you use one pound of figs, add half a pound of another fruit. This keeps the fig flavor strong while adding new tastes. For example, mix 1 pound of figs with ½ pound of pears for a sweet mix. This way, you can create a jam that is all your own and still delicious! Check out the Full Recipe for more detailed steps on making this flavorful treat. How long does fig jam last? Fig jam can last up to two weeks in the fridge. Keep it in a clean, airtight jar. This helps keep the flavors fresh. Signs the jam has gone bad include mold, an off smell, or changes in color. If you notice any of these, it’s best to toss it out. Better safe than sorry! Canning vs. freezing: Canning is a great way to store fig jam long-term. It keeps the flavor and texture nice. Freezing is also an option, but it may change the texture a bit. Step-by-step canning process: 1. Start by sterilizing your jars. Boil them for 10 minutes. 2. Fill the hot, sterilized jars with the hot fig jam. 3. Leave some space at the top, about 1/4 inch. 4. Wipe the rims clean to ensure a good seal. 5. Place the lids on tightly. 6. Process the jars in a boiling water bath for 10-15 minutes. 7. Let them cool completely before storing. Following these steps helps keep your fig jam fresh and tasty for months! You can enjoy the delightful flavors of your fig jam with balsamic vinegar anytime. For the full recipe, check out the recipe above. To make fig jam with balsamic vinegar, follow these steps: 1. Prepare the figs: Start with 1 pound of fresh figs. Remove stems and cut them into quarters. 2. Mix with sugar: In a medium pot, combine the quartered figs with 1 cup of granulated sugar. Add 1/4 teaspoon of fine sea salt. Stir gently and let it sit for 30 minutes. 3. Cook the mixture: Place the pot on medium heat. Stir until the sugar dissolves. 4. Add the flavors: Pour in 1/3 cup of balsamic vinegar, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of pure vanilla extract, and 1/2 teaspoon of ground cinnamon. Mix well. 5. Simmer: Raise the heat to a gentle boil, then reduce it. Let it simmer uncovered for 30-40 minutes. Stir occasionally. 6. Check the texture: The jam is ready when it thickens. Remove it from heat and cool slightly. 7. Jar the jam: Transfer the jam to sterilized jars. Let it cool completely before sealing. This simple recipe yields about 2 cups of sweet, tangy fig jam. For the full recipe, check the earlier section. You can use dried figs, but the flavor will change. Dried figs have a denser sweetness. You will need to adjust the sugar since they are sweeter. Soak the dried figs in warm water for about 30 minutes before using. This helps soften them and brings back some moisture. Fig jam with balsamic vinegar is very versatile. Here are some tasty uses: - Spread on toast: Enjoy it on artisan bread or bagels. - Cheese pairing: Serve it with cheese for a perfect snack. Blue cheese or goat cheese pairs well. - Yogurt topping: Add it to yogurt for a sweet twist. - Dessert drizzler: Use it on ice cream or cakes. - Savory dishes: Glaze meats or drizzle over roasted veggies for added flavor. The jam is done when it thickens. Here are some signs: - Visual cues: It should look glossy and coat the back of a spoon. - Test the drip: Place a small amount on a plate. Let it cool slightly. Run your finger through it. If it holds its shape, it’s ready. - Timing: Typically, it takes 30-40 minutes of simmering to reach the right consistency. - Fruits must be soft: The figs should break down easily. This means you have perfect jam. In this article, we've explored making delicious fig jam with balsamic vinegar. We covered the fresh ingredients needed, step-by-step instructions, and handy tips to perfect your jam. Storage tips help keep your jam fresh longer. Experiment with flavors and variations to find your favorite mix. Remember to avoid common mistakes for the best results. Now, gather your ingredients, and start your fig jam journey! You’ll enjoy every spoonful, whether on toast or paired with cheese. Happy cooking!

Fig Jam with Balsamic Vinegar

Elevate your taste experience with this delicious fig jam recipe featuring balsamic bliss! Made with fresh figs, sugar, balsamic vinegar, and a hint of cinnamon, this easy recipe transforms simple ingredients into a gourmet delight. Perfect for spreading on toast, pairing with cheese, or topping desserts. Ready to impress your friends and family? Click through to discover the full recipe and step-by-step instructions!
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Ingredients
  

1 pound fresh figs, stems removed and quartered

1 cup granulated sugar

1/3 cup balsamic vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

Instructions
 

Begin by placing the quartered figs in a medium-sized pot. Add the granulated sugar and fine sea salt, stirring gently to combine. Allow the mixture to sit undisturbed for about 30 minutes. This resting period allows the sugar to draw out the natural juices from the figs, creating a syrupy base.

    After the figs have released their juices, place the pot over medium heat. Stir the mixture gently until the sugar is completely dissolved, ensuring that it doesn't stick to the bottom of the pot.

      Once the sugar has dissolved, pour in the balsamic vinegar, freshly squeezed lemon juice, pure vanilla extract, and ground cinnamon. Stir the mixture thoroughly to ensure all ingredients are well incorporated.

        Increase the heat slightly to bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and allow it to simmer uncovered for 30-40 minutes. Stir occasionally to prevent the jam from sticking, and keep an eye on it until the figs are soft and the mixture thickens to your desired jam consistency.

          When the jam has reached the right thickness, remove it from the heat. Let it cool slightly for about 10 minutes before transferring it to sterilized jars. Allow the jam to cool completely at room temperature before sealing the jars with lids.

            To store, keep the fig jam in the refrigerator for up to two weeks for optimal freshness. Alternatively, for longer shelf-life storage, process the jars in a boiling water bath as per canning instructions.

              Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: About 2 cups

                - Presentation Tips: Serve this exquisite fig jam on toasted artisan bread, alongside a cheese platter, or as a delightful topping for yogurt or desserts. Consider garnishing with a sprig of rosemary or a sprinkle of additional cinnamon for an elegant touch.