Description
A sweet, yet a little savoury, versatile fig jam. A delicious accompaniment to a good sharp cheddar or triple cream on a cheeseboard.
Ingredients
Scale
- 500g figs
- 1 1/4 cups golden castor sugar
- juice of 1/2 lemon
- 1/3 c balsamic vinegar
Instructions
- Roughly chop each fig in 6 pieces.
- In a heavy based saucepan, combine all the ingredients.
- Bring to the boil and reduce the heat a little to simmer for 30 – 40 minutes.
- While it’s cooking, skim any scum that comes to the surface.
- About half way through cooking time, use a stainless steel masher to give the figs a good mash.
- The jam is ready when it coats the back of a dessert spoon. If you can swipe your finger in a line over the back of the spoon and it leaves a clear line, then it’s good to go!
- Ladle jam into sterilized preserving jars.
Notes
Storage – If properly preserved, I have had fig jam last a couple of years in my pantry. If you just store it in a container in the fridge, it will last about a month. Once a jar of jam has been opened, it should be stored in the fridge.
Nutrition
- Serving Size:
- Calories: 53
- Sugar: 12.2 g
- Sodium: 1.4 mg
- Fat: 0.1 g
- Carbohydrates: 13.4 g
- Protein: 0.2 g
- Cholesterol: 0 mg