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Fig & Balsamic Jam for Cheese Board : Fig & Balsamic Jam for Cheese Board Irresistible Recipe

Fig & Balsamic Jam for Cheese Board

A deep, jewel-toned fig and balsamic jam that elevates any cheese board with its sweet and tangy flavor profile.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Condiment
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 pounds fresh figs stemmed and roughly chopped
  • 0.5 cup balsamic vinegar good quality
  • 0.75 cup sugar granulated
  • 2 tablespoons lemon juice freshly squeezed
  • 0.25 cup water
  • 1 pinch sea salt optional
  • 1 crack black pepper optional
Optional Spices
  • 1 cinnamon stick cinnamon stick optional
  • 1 sprig fresh rosemary optional

Equipment

  • Medium Heavy-Bottomed Saucepan or Dutch Oven
  • Wooden spoon
  • Cold Spoon for Test
  • Clean Glass Jars with Lids

Method
 

  1. Prepare the figs by gently washing and drying them. Trim off the tough stems and roughly chop the figs into quarters.
  2. In a medium, heavy-bottomed saucepan or Dutch oven, combine the chopped figs, balsamic vinegar, sugar, lemon juice, and water. Stir gently to combine. Add any optional spices like cinnamon stick or rosemary sprig.
  3. Place the pot over medium heat and bring the mixture to a low boil, stirring occasionally to dissolve the sugar. The figs will begin to release their juices, turning the mixture a gorgeous, deep purple.
  4. Once it's bubbling, reduce the heat to low. Let the jam simmer gently, uncovered, for about 40 to 50 minutes, stirring every 5 to 10 minutes to prevent it from sticking to the bottom of the pot.
  5. As the jam simmers, the figs will break down and the liquid will reduce and thicken. To test for doneness, dip a cold spoon into the jam, pull it out, and run your finger through the jam on the back of the spoon. If the line holds and doesn’t immediately run back together, the jam is ready.
  6. Remove the pot from the heat. If you used a cinnamon stick or rosemary sprig, fish it out now. You can leave the jam chunky and rustic, or use an immersion blender to pulse it a few times for a smoother texture.
  7. Let the jam cool in the pot for about 15 minutes before transferring it to clean glass jars. It will continue to thicken as it cools.

Nutrition

Calories: 170kcalCarbohydrates: 44gSodium: 10mgPotassium: 30mgFiber: 3gSugar: 39gCalcium: 10mgIron: 0.5mg

Notes

This recipe is a perfect homemade gift. Pack into sterilized jars and tie with twine and a handwritten label. This jam is also naturally gluten free and vegan, making it a thoughtful and inclusive gift for friends with dietary considerations.
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