Food recipes
Fig and Balsamic Jam
Fig and Balsamic Jam Ingredients: figs, dried, uncooked sugars, granulated vinegar, balsamic corn, sweet, white, raw lemon juice, raw Directions: Combine the figs, sugar, balsamic vinegar, and a sachet in a large sauc...
Fig and Balsamic Jam
Ingredients:
figs, dried, uncooked
sugars, granulated
vinegar, balsamic
corn, sweet, white, raw
lemon juice, raw
Directions:
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.
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.
Ingredients:
figs, dried, uncooked
sugars, granulated
vinegar, balsamic
corn, sweet, white, raw
lemon juice, raw
Directions:
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.
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.