Prep 15 mins
Cook 25 mins
Serve with goat cheese crostini, grilled cheese sandwiches, brie, pork, etc. From Ad Hoc at Home, Thomas Keller.
- 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 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.