Fig-Balsamic Jam

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?

Fig-Balsamic Jam

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 :)

Fig-Balsamic Jam

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