Balsamic Fig Jam

This tasty, sweet-and-savory spread is great on crackers, toast, biscuits or scones.

Balsamic vinegar cuts the sweetness of figs for a preserve that’s perfect with cream cheese or atop tofu steaks.

Makes 4 half-pint jars

What You Need:

1-1/2 pounds ripe figs
3 cups evaporated cane juice
1 cup apple juice
1/2 cup fresh lemon juice
1/2 cup balsamic vinegar
Jars with lids and rings
Boiling water bath canner (or a large stock pot with lid) with rack
Canning tongs
Wide-mouth funnel

What You Do:

  1. In a large pot with a tight-fitting lid, place all ingredients and stir to combine. Cover and refrigerate for at least four hours, or overnight.
  2. Uncover, stir, and place on stove over medium-high heat. Bring to a boil, then reduce to low, cover, and simmer for 90 minutes, stirring occasionally. Use a potato masher to break up any remaining large pieces of fig, then remove from heat.
  3. Ladle preserves into sterilized jars, allowing 1/2-inch of space below the top. Wipe off any excess jam from top of jar with a clean towel, seat lid on top, and tighten rings.
  4. Using canning tongs, place sealed jars onto rack in canning pot-bath, making sure that jars are covered by at least 2 inches of water. Boil for 10 minutes, then carefully remove each jar and place it in a safe place to cool overnight.
  5. Once cool, check to make sure lids are sealed by pressing top of center of lid. If it makes a popping sound, then it is not sealed. Once lids are sealed, loosen rings and dry off any excess moisture. Replace rings and apply a label or tie on a gift tag.

Chef’s Tip: New to canning? Check out this easy guide to canning preserves.

Try these other delicious preserves recipes!
Plum Basil Jam
Heirloom Tomato & Roasted Red Pepper Preserves

 Comments

More Recipes

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Chocolate Sugar Cookies with Candy Cane Frosting

These incredible cookies won VegNews' first-ever Holiday Cookie Contest.
Read More »

Thanksgiving Salad with Cranberries, Apples, & Caramelized Pecans

This holiday favorite comes complete with sweet, caramelized pecans that are sure to dazzle your guests.
Read More »

Stuffed Maple Tofu

Served with apple-cranberry chutney, this stack makes a gorgeous Thanksgiving centerpiece.
Read More »

Coconut Butternut Squash Soup

The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »