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Out of this World Balsamic Fig Jam

There truly are no words to describe how good this jam is. Seriously. I’m going on 10 minutes of sitting here trying to describe how I feel about it and all I can think of are two things:

How soon can I make this again, and where can I find a giant wheel of Brie to pair this with?

This Fig & Balsamic Jam is the perfect addition to any cheese board, or it can be used as a delicious base to a Fig & Prosciutto Pizza. It’s slightly sweet, slightly tangy, and a sure-fire hit at the dinner table no matter how it’s served. I mean, if you want to eat it by the spoonful just to test out the flavors…I won’t tell anyone. 😉

*All measurements and actions are bolded below. Tools you will need are underlined.*

Ingredients

  • ½ Cup Red Wine (I use Cabernet Sauvignon)
  • ½ Cup chopped Dried Mission Figs
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Coconut Sugar
  • Pinch of Salt
  • Small Pinch of Black Pepper
  • ¼ Cup Water + 1 tsp Arrowroot Starch

Directions

  • Add red wine, figs, balsamic vinegar, coconut sugar, salt and pepper to a small saucepan. Heat on medium-high to reach a light boil for about 10 minutes.
  • Mix together water and arrowroot starch in a separate container (I like to use a small measuring cup). This is called a slurry.
  • After the fig sauce has been lightly boiling for 10 minutes, reduce the heat to low and pour in the slurry from step 2. Stir to combine.
  • Cook on low for 2-3 minutes, until fig sauce thickens.
  • Serve with your favorite cheese and crackers, or set aside for a delicious Fig & Prosciutto Pizza
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