Balsamic Fig Jam
Adding a touch of balsamic vinegar to an ordinary fig jam brings out the flavor of the figs.
- 4 cups figs, stemmed and chopped
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1/4 cup water
- 3-1/2 cups lemon juice
- 3/4 package low sugar pectin (about 2-1/2 tbs)
- 1 sachet of black peppercorns (about1 rounded tablespoon)
Mix pectin with 1/4 cup sugar, set aside.
Heat figs in a large pot with water and peppercorns. Boil. Add pectin/sugar mixture, vinegar, and lemon juice. Bring to a full boil. Add remaining sugar and return to a full boil. Boil 1 minute.
Remove sachet of peppercorns. Skim foam. Fill sterilized jars, add lids and rings; process 10 minutes. Makes 4 half pints.