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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Balsamic Fig Jam Recipe

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This recipe for Balsamic Fig Jam is from MooMoo's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 pounds of figs
1 C water
1/2 C balsamic vinegar
1/4 t cayenne pepper
1/4 C lemon juice
4 t calcium water
1 1/2 C sugar
3 t Pomona's Pectin
Directions:
Directions:
Prepare jars, lids and bands. Heat up canner and sterilize jars.

Rinse figs, remove stems and chop. Combine chopped figs in a saucepan with 1 cup of water. Bring to a boil and simmer, covered, for 5-10 minutes. Remove from heat and mash figs.

Measure out 4 cups and put in pan. Add balsamic vinegar, cayenne, lemon juice and calcium water and mix well.

In a separate bowl, combine sugar and pectin. Set aside.

Bring fig mixture to a full boil over high heat. Slowly add the pectin/sugar mixture. Continue to stir for 1 to 2 minutes to dissolve pectin. Bring back to a full boil.

Remove from heat, ladle into sterilized jars and process in canner for 10 minutes.

Turn off heat and let sit in canner for 5 minutes. Remove and let cool.
Number Of Servings:
Number Of Servings:
4-5 jars
Personal Notes:
Personal Notes:
I like to use this heated and poured over chicken or pork roast.

 

 

 

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