I love figs in any form: fresh, dried, roasted, jammed, or newton.
The other day I started to notice all the fig trees in Isla Vista. Judging by all the fruit on the ground, other people must not notice them either.
I picked 3 lb off one tree alone.
At one point while standing on a top branch, I found myself at eye-level with a guy brushing his teeth on the second floor of an apartment. Luckily, Isla Vista home to stranger sights than a girl sitting in your tree and eating figs.
No special shopping required, I whipped this jam out with what was on hand and some thrift-ed mason jars.
But all I would like to do is make some extra spicy gingersnaps to eat with this jam.
Or some goat cheese.
Or some ice cream.
Fig Balsamic Jam
Check the ingredients of your balsamic vinegar, it should only say “balsamic vinegar”. If you try to cook down fake ingredients you could end up with really gross jammy black goop.
3 lb figs, quartered
2 c. sugar
1/2 c. balsamic vinegar
1/2 t. salt
1 lemon (juice and zest)
1/2-pint mason jars- I filled 6
Cook all ingredients except lemon over medium heat for about 30 minutes, or until thick and jammy. Stir in lemon zest and juice and cook for another 5 minutes.
Seal in hot mason jars and process in a hot water bath for 10 minutes.