Sweet, tangy, and slightly savory, this fig balsamic jam balances the lush sweetness of ripe figs with the gentle acidity of balsamic vinegar. A pinch of salt enhances the flavors, making this preserve a versatile condiment for both savory and sweet pairings. Enjoy it in many ways:
- On a charcuterie board with cheeses, nuts, crackers, and cured meats
- Use a small dollop on top of pâté spread on crispy crostini
- Spread on a bagel with cream cheese
- Brushed over grilled or roasted pork tenderloin
- Stirred into a vinaigrette with red wine vinegar and olive oil, then drizzled over greens, nuts, and goat cheese
- Spooned over warm baked brie for a crowd-pleasing appetizer
- Layered in a grilled cheese sandwich with melty brie, aged cheddar, or Comté
INGREDIENTS:
2 pounds fresh Black Mission figs, stemmed and roughly chopped
1 1/2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup balsamic vinegar
1 teaspoon black peppercorns, tied in cheesecloth*
1-2 teaspoons lemon juice (or more to taste)
*The peppercorns infuse subtle warmth without overwhelming the jam. You can also use 1/4-1/2 teaspoon crushed red chili flakes.
METHOD:
In a large saucepan, combine figs, sugar, salt, balsamic vinegar, and the peppercorn bundle. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer, stirring often, until the mixture reaches 220°F. Use a spoon to break down larger pieces of fig, keeping the jam chunky in texture.
Remove the saucepan from the heat. Place 1 tablespoon of jam in a small bowl and refrigerate for 10 minutes. If the jam is still too runny, return the pan to the heat and simmer for another 5–10 minutes, then test again.
Once the desired jammy consistency is reached, remove from the heat. Discard the peppercorn bundle. Stir in the lemon juice, taste, and add a bit more if desired.
Transfer the jam to a clean jar or container. Let cool completely before sealing. Store in the refrigerator and use within 2–3 weeks.
