Fig and Balsamic Jam

Be the first to review
READY IN: 40mins
Recipe by gailanng

Serve with goat cheese crostini, grilled cheese sandwiches, brie, pork, etc. From Ad Hoc at Home, Thomas Keller.

Ingredients Nutrition


  1. 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.
  2. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a