Remember my epic quest to find fresh figs this fall? Well, I finally hit the jackpot a few weeks ago at Trader Joe’s: huge two pound containers of Black Mission figs, and though I would have paid an arm and a leg for them, they were totally reasonably priced. Score!
I desperately wanted to stock up but have found they tend to start spoiling within a few days and I knew I wouldn’t be able to use them all, so I exercised some restraint. Though I do wonder if they can be frozen – anyone know for sure?
I was so giddy about my find that I didn’t realize my car keys were missing until I was walking out of the store. I spent the next 20 minutes frantically retracing my steps through the store looking for those darn keys, all the while texting Shane to let him know about my dilemma. I’d given up all hope of finding them and had gone out to stand by the car and wait for Shane when I happened to peer in, and there they were – sitting in the ignition of my unlocked car. Sometimes I really think I’m losing my mind ๐
Even that incident couldn’t put a damper on my excitement over these figs, and I knew exactly what I was going to make first. I’d just bookmarked this fig-balsamic jam a week or so earlier on Gloria’s site, I had to have it. It’s super easy to make, you only need 4 ingredients! The figs are cooked down with sugar and balsamic vinegar until thick and chunky (though I did puree mine for a slightly smoother consistency). The jam is sweet and tangy and completely irresistible! And it can be used for so many things. Later this week I’ll show you my new favorite way to enjoy it – it is not to be missed!
Fig-Balsamic Jam
from Authentic Suburban Gourmet via The Ginger Snap Girl (originally adapted from Ad Hoc at Home by Thomas Keller)
1 pound figs, stems removed and coarsely chopped
3/4 cup sugar
1/4 cup balsamic vinegar
1 tablespoon fresh lemon juice
Add the figs, sugar, and balsamic vinegar to a medium saucepan and set over medium heat. Bring the mixture to a simmer, stirring occasionally, then lower the heat to maintain a simmer. Continue cooking, still stirring occasionally, until the figs have broken down and the jam is thick and chunky (if you want to use a candy thermometer, the jam will register 215-220 F). Remove from the heat and stir in the lemon juice. If you prefer a less chunky jam, you can puree with an immersion blender at this point (I did).
Store in an airtight container in the fridge for up to 1 month.
Makes just over 1 cup
Oh my goodness Tracy, this jam looks freaking amazing!
ooh, this looks delicious! I adore fresh figs
Mal @ The Chic Geek
Fig and balsamic? Yes please!!
I love all the seeds in the jam! So pretty! And that’s too funny about your keys!
Mmmm so unique! Love this idea!
I love balsamic vinegar, reduction, anything with it! This jam sounds like heaven to me!
can’t wait to see how you used it! I’m thinking it’d be really good with goat cheese!
This sounds wonderful! I’d love this on a sandwich with some prosciutto + arugula. YUM! and good to know that you found these reasonably priced at TJs – i’ll have to look there for some!
Like I said yesterday, this jam was amazing with the almond butter slathered on the applesauce oatmeal bread you left for us in the freezer. I’m finding it difficult to restrain myself from finishing it off before that next recipe shows up later this week. I have a feeling I’m going to want to try that one as well. Thanks again, Tracey!
Those are some gorgeous figs. And confession: I’ve never cooked with them. Now I am convinced I need to. This looks amazing Tracey! I love that you mixed it with balsamic!
They’re such pretty little things aren’t they?! I’ve never seen the inside of one before.
If this jam tastes anything like the filling of a fig newton, I’m sold. This looks amazing.
And don’t worry about that “losing your keys and your mind” stuff because I’ve actually gotten out of the car and walked away while it was still running…twice!
Yes you can freeze figs. In fact they make a nice snack eaten frozen directly from the freezer.
can’t wait to see what you did with this jam
I love figs! I’ll have to try this!
Sounds delicious for this recipe! It’s make me so hungry! I can’t wait to eat this ๐
Amazing! This would be so perfect for a Thanksgiving ham glaze!
The figs are just so pretty! The jam sounds wonderful, love anything with balsamic!
I have successfully frozen figs before, but when you thaw them they are softer. Perfect for jams or if you plan on cooking them, not so great for eating raw.
I’m so glad you made it and that you didn’t have to pay a fortune for your figs. I’m down to half a jar and am sad to see it go. Looking forward to seeing what creative things you do with it. ๐ Besides the crostini with goat cheese and basil the rest has been for toast.
Oh my, this fig jam looks awesome! And I love the addition of balsamic with the figs. What a delicious pairing… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations…
Yes! We freeze our Brown Turkey figs all the time!