***Alright, here's the recipe for the Fig and Balsamic Jam that I promised in my last post. This jam is used in the delicious Fig-Stuffed Roast Pork Loin from Ad Hoc at Home. I'm so happy that it makes 2 1/2 cups of jam. I used 1 cup in the pork loin, and had plenty left over for later use. It's sitting pretty in the fridge right now.
This jam is wonderful...seriously.
I had to make a few modifications, since fresh figs are not available right now. I had to use dried figs, but they worked fine. I simmered them in the saucepan in a little water for about 5 - 10 minutes to help soften them. I used a potato masher to help mash and smooth out the figs. I also don't have a candy thermometer, so I had to guess at the correct temperature. I simply stopped when the jam seemed to be the correct consistency.
The results were fantastic...I'll definitely be making this again. If you're like me, you love fig jam! In my opinion, it's always good to have a stash in the fridge for when a craving strikes.
Bon Appetit!***
Ingredients:
2 lbs. figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
1 1/2 cups granulated sugar
1/2 cup balsamic vinegar
1 teaspoon black peppercorns, tied into a sachet
Fresh lemon juice
Directions:
Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 215 to 220 degrees F. Remove from the heat.
Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
Makes 2 1/2 cups.
2 lbs. figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
1 1/2 cups granulated sugar
1/2 cup balsamic vinegar
1 teaspoon black peppercorns, tied into a sachet
Fresh lemon juice
Directions:
Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 215 to 220 degrees F. Remove from the heat.
Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.
Makes 2 1/2 cups.
Source: Ad Hoc at Home by Thomas Keller
