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.*
- 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
- 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