Sweet and savory fig jam accentuated with the rich acidity of balsamic vinegar is versatile, easy and oh so good! Sweet enough for toast or ice cream yet savory enough for cheese and charcuterie platters.
8c Fresh figs, cut in quarters or eighthsCut based on how chunky you want your jam to be.
½c + 1 tbspBalsamic vinegar½ c plus 1 tbsp vinegar, divided
½Lemon peelPeel from half a lemon, preferably without the white pith.
½tspDry chili flakes*Optional-You can omit or add as much as you like up to 1 whole teaspoon. ½ tsp creates a very mild warming and 1 tsp becomes noticeable but not at all overpowering.
Add all ingredients except for 1 tbsp of balsamic vinegar to a large, heavy bottomed pot.
Turn heat up 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. Test for good thick consistency with a cold plate and spoon or use a candy thermometer and cook until mixture reaches 220°F (105°C). (Read about the cold spoon method in the body of the post)
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 and securing gently but firmly with jar rings. 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.
*Note: Once jars are cool, the lids should seal and be slightly concave. If any do not seal (which sometimes happens if the jar rim wasn't perfectly clean) then store them in your fridge and use first.