Name: Fig-Balsamic Jam
Total time: 2 h 45 min
Ingredients: 1½ pounds fresh figs , stemmed and quartered; 1 cup sugar; ½ cup balsamic vinegar; ½ cup water; 2 tablespoons bottled lemon juice; 2 teaspoons yellow mustard seeds; 1½ teaspoons minced fresh rosemary; ¼ teaspoon pepper; Pinch salt

Why This Recipe Works

Since figs and balsamic vinegar have a natural affinity for one another, our starting point was simple: figs, sugar, water, and balsamic vinegar. To streamline the cooking process, we found that combining all the ingredients at the beginning of cooking allowed the flavors to meld and develop during the short half-hour cook time. The addition of sugar brought out the sweetness of the fresh figs while lemon juice added acidity and brightness. Mustard seeds further enhanced the savory notes of the jam and gave it some bite—they offer subtle heat as well as texture. Fresh rosemary, salt, and pepper lent definitively savory notes and rounded out the jam's flavor. With a few pulses of the food processor, we were able to give the cooked fig mixture a spreadable, jam-like consistency.

Before You Begin

For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This jam can be processed for long-term storage; see the instructions in this article.

Instructions

Bring all ingredients to boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until rubber spatula leaves distinct trail when dragged across bottom of skillet, 25 to 30 minutes.

Transfer jam to food processor and pulse until uniformly chunky, 4 to 6 pulses. Let jam cool slightly.

Using funnel and spoon, portion jam into two 1-cup jars. Let cool to room temperature and serve. (Jam can be refrigerated for up to 2 months.)