|Fresh fig jam|
- the choices and combinations are endless;
- i love the idea of using fresh fruits (especially summer fruits) and enjoying them all year long;
- how wonderful to make something delicious, made with love and enjoy it for weeks or months to come; and
- probably my favorite reason -- those cute hats and bows that you can do to decorate the jars!
|Sweet and delicious mission figs|
Other than adding a vanilla bean, i stayed pretty true to Thomas Keller's recipe from Ad Hoc at Home. Let me tell you, this jam came out absolutely DELICIOUS!!! It would be wonderful with goat cheese, on a slice of toast, or just a spoonful out of the jar. Perhaps even on a piece of turkey.
|Figs and company macerating before turning on the heat.|
- 2 pounds of fresh figs (i used mission figs)
- 1 lemon (both zest and juice)
- 1 vanilla bean
- 1-1/2 cups of sugar
- 1/2 cup of balsamic vinegar
- 1 teaspoon of black peppercorns tied in a sachet
After the mixture comes to a rolling boil, turn the burner down and simmer for 20-30 minutes, or until the consistency is syrupy.
Remove from the heat use an immersion blender to chop up any large chunks, then pour into sterilized jam jars.
That's it for the cooking... now you get to find cute ribbons and fabrics and go to town.
I'm looking forward to making more jams. In fact, next on the list is a blackberry bourbon jam that Laurence's name on it!