Fig Jam With Wine and Balsamic Vinegar
A fig preserve balances the sweetness of figs with the bright, warm notes of red wine and balsamic vinegar.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water for a 15-minute canning bath.
-
Wash and halve small figs, or quarter larger ones, then remove stems.
-
Place figs in a large stainless steel pot with sugar, honey, red wine, and balsamic vinegar; cover and let sit at room temperature for 1-2 hours.
-
Uncover the pot, bring to a boil over high heat, and cook, stirring frequently, until mixture thickens; then stir constantly and test for the gel point.
-
Remove from heat, ladle jam into clean canning jars with 0.5-inch headspace, wipe rims, and screw on lids.
-
Process jars in the boiling water bath for 15 minutes for long-term storage.