Fresh Fig and Balsamic Jam
An easy no-pectin fresh fig and balsamic vinegar homemade jam that comes together quickly and tastes divine.
Servings: 15 Tablespoons
Calories: 86.12kcal
Equipment
- sterilized jar
Ingredients
- 500 grams fresh ripe figs
- 250 grams white sugar
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla essence
Instructions
- Wash, pat dry, trim stems and roughly chop the figs into small chunks.
- Add the chopped fig into a thick-bottomed deep saucepan along with sugar, lemon juice, balsamic vinegar and vanilla extract.500 grams fresh ripe figs, 250 grams white sugar, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon vanilla essence
- Keep stirring on a low to medium flame until all the sugar dissolves.
- Bring the mixture to a full boil, then reduce to low heat and cook for about 25 minutes stirring often.
- Test the readiness of the jam with a spoon. If the mixture drops off the spoon easily, then let it cook for a few more minutes. The jam is ready when the mixture doesn't fall off the spoon easily and is lumpy.
- At this point, you can use a stick blender to smooth the jam or leave it as is if you prefer chunks.
- Once done, transfer the jam into sterilized jars and let it cool completely. Cover and refrigerate.
Nutrition
Serving: 1tablespoon | Calories: 86.12kcal | Carbohydrates: 22.23g | Protein: 0.22g | Fat: 0.09g
