Fig Balsamic Jam

This jam is sweet, tangy and a little savory too. Juicy, luscious figs and gently acidic balsamic vinegar are a match made in heaven. A small bit of salt further tempers the sweetness.


- Fresh Figs - Sugar - Balsamic Vinegar - Lemon Peel - Salt - Dry Chili Flakes - Water

Add all ingredients to a large, heavy bottomed pot except for 1 tablespoon of balsamic vinegar to a large.

Turn heat to high and bring mixture to a boil. Cook for 45-55 minutes, until mixture thickens and darkens in colour. Add remaining tablespoon of vinegar for last 10 minutes of cooking time.

Meanwhile, sterilize your jars by boiling in hot water or on extra hot cycle of dishwasher and simmer canning lids in hot water for 10 minutes.

Once jam is done, ladle into hot jars, leaving 1 cm headspace at top, make sure rim of jars are clean, wiping any jam drips with a damp cloth before immediately placing hot lids on.

You can let these seal and store or for added peace of mind, process in a hot water bath for 10 minutes before cooling and storing.

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