- 3 cups chopped figs
- 1/2 cup honey
- 3/4 cup balsamic vinegar
- 3 teaspoons orange zest
- 1/2 tsp. sea salt
- 2 tsp. chopped fresh rosemary
- splash of voignier (optional)
Well fig harvesting time has come and gone again. It is so very quick. You either get the figs ripe and sweet and soft, or the birds do…and in a week or two, they are all gone for another year.
Adriatic figs grow well here in Seattle and several of my neighbors have large trees which produce in abundance. Lucky for the Leftovers Lady, they share!
We eat as many as we can raw and right off the branch, but always bring home around 100. After sharing them and eating them some more, I have made jam. This year I wanted to try something unique and different, so I researched savory vinegary fig jams and found some recipes I liked. I combined and eliminated and came up with this one; Fig Balsamic Rosemary Honey Orange Salt Jam.
Chop the figs in quarters. Add all of the ingredients to a large cooking pot. Wide is better than deep in my opinion. Something like THIS.
Cook on medium heat for an hour until it’s entirely broken down and soft. Stir every 5 minutes to prevent sticking on the bottom of the pan and to create even cooking. I added a splash of voignier wine at the end of cooking because we opened a bottle and didn’t like it but I figured it would be good in this jam. If you want this to be thicker or smoother (rather than chunky) you can either puree it with an immersion blender or you can cook it for a few hours on low to reduce the water content.
To preserve this savory spread you must sanitize 6-8 half pint jars. I just bought this swell new canning pot and I love it. Fill your hot jars with hot jam, leaving 1/4 -1/2 inch of head space. Place hot lids and rings on and place into the hot water bath with at least 1 inch of water over the tops. Bring to a boil and process for 10 minutes. Remove jars from heat and allow to rest on a towel on the counter top for 24 hours before moving.
To serve and enjoy this treat, I recommend you eat it with fresh bread and goat cheese.