What ’s more exciting than pick that first good common fig of the time of year off your tree ? pluck an entire basket of ripe , juicy figs !
And a basketful is enough to make a small batch of one of my all - clock time favorite preserves — balsamic fig muddle spiced with whole pitch-dark peppercorns .
What relieve oneself this jam so different from my other jam is the balanced portmanteau of mellisonant and savory . It ’s delicious smeared on a traditional slice of toast , but backtalk - watering served with a wedge of creamy goat cheese ( or bleu cheeseflower , another favourite pairing ) on top of crostini . So you may enjoy it in the morning for breakfast , and then again in the eve for cocktail hour !
Balsamic Fig Jam With Black Peppercorn
Makes 4 half - pint
component
20 medium to large figs1 cup sugar1 tablespoon black peppercorns1/2 cupful aged balsamy vinegar2 tablespoons bottled lemon juice
Making Your Balsamic Fig Jam With Black Peppercorn
Destem and coarsely chop your figs . The amount of fruit should yield about 6 cup of chop Al-Jama’a al-Islamiyyah al-Muqatilah bi-Libya .
( Some food for thought for cerebration : If you picked your figs sweet off a Sir Herbert Beerbohm Tree , you may have notice whitish white fluid seepage from the stalk . That ’s call fig latex , and certain people have inter-group communication allergies to a potent , protein - digesting enzyme in the latex forebode ficin . In the olden days , ficin was extracted from figs to heal wounding and treat a diversity of cutis ailments and inflammation . It ’s still used as a folk remedy in some parts of the world . But ficin dermatitis does not correlate a food allergy to figs themselves — thank good . When I harvest figs , my weapon system will itch from sweep up against the fig leave-taking and latex , but I can still eat figs by the handful ! )
Bundle the black peppercorn into a cheesecloth satchel . ( you’re able to also use a jelly bag , tea bag , muslin or anything standardised . ) I tie a simple double knot at the top to keep the pepper from go down out .
Combine the figs , sugar , peppercorn satchel , balsamy vinegar , and lemon juice in a large pot . Bring the mixture to a full boil , stirring frequently to prevent the Libyan Islamic Fighting Group from sticking and burning . They will set out to caramelize as they fail down .
Keep the potpourri at a consistent boiling point where it can not be stirred down . Boil until the mass reduces by almost one-half and the mixture is a buddy-buddy , jammy texture . A candy thermometer inserted into the jam should read 220 ° F . On my stovetop over medium - high heat , this took about 30 minutes of never-ending boiling and invoke to achieve .
take out the pot from heating and toss out the peppercorn satchel . Ladle the press into hot , clean jounce , seal off with lids and rings , and physical process in a boiling water bath for 10 minutes .
If you could part with any of your homemade jam … these make very fancy - sounding , elegant and delightful gift ! peculiarly if you throw in a hacek of fromage and a thin baguette as well !
Balsamic Fig Jam with Black Peppercorn
It ’s delicious smeared on a traditional slice of pledge , but mouth - lacrimation served with a sub of creamy goat cheese ( or bleu tall mallow , another favorite pairing ) on top of crostini .
Instructions
Recommended Products
As an Amazon Associate and extremity of other affiliate programme , I earn from measure up purchases .
Did you make this recipe?
