Balsamic Fig Jam
Enjoy figs all year long when you do your own canning. This fig jam is a winner!
- 4 cups chopped figs
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1/4 cup water
- 3-1/2 cups sugar
- 3/4 package low sugar pectin
- 1 sachet of black peppercorns*
- 1 teaspoon ground black pepper
*You can make a small sachet out of a 4-inch square of cheesecloth or even a coffee filter if you don’t have cheesecloth. Tie about 2 tablespoons of peppercorns in cloth with string and add to figs.
Wash figs and trim off stems. Place in a large pot with water and peppercorn sachet. Heat to boiling.
Add 1/4 cup sugar and all of the pectin. Add lemon juice and vinegar. Stir well and bring to a boil.
Add remaining sugar, stir well. Bring to a hard boil and boil for 1 minute. Remove peppercorn sachet.
Process 10 minutes in a water bath canner. Cool on a countertop and listen for lids to “pop” to ensure a seal.