Freezing And Preserving Recipes
Balsamic Fig Jam With Black Peppercorn
What’s more exciting than picking that first ripe fig of the season off your tree? Picking an entire basketful of ripe, juicy figs! And a basketful is enough to make a small batch of one of my all-time favorite preserves — balsamic fig jam spiced with whole black peppercorns. What makes this jam so different…
Ingreadient
- 20 medium to large figs
- 1 cup sugar
- 1 tablespoon black peppercorns
- 1/2 cup aged balsamic vinegar
- 2 tablespoons bottled lemon juice
Direction
- Destem and coarsely chop your figs. The amount of fruit should yield about 6 cups of chopped figs.
- Bundle the black peppercorns into a cheesecloth satchel.
- Combine the figs, sugar, peppercorn satchel, balsamic vinegar, and lemon juice in a large pot.
- Bring the mixture to a full boil, stirring frequently to prevent the figs from sticking and burning. They will start to caramelize as they break down.
- Keep the mixture at a consistent boiling point where it cannot be stirred down. Boil until the volume reduces by almost half and the mixture is a thick, jammy texture. A candy thermometer inserted into the jam should read 220°F.
- Remove the pot from heat and discard the peppercorn satchel. Ladle the jam into hot, clean jars, seal with lids and rings, and process in a boiling water bath for 10 minutes.
