Fig Preserves with Aged Balsamic Vinegar and Fresh Rosemary

Recently there has been much chatter about figs on the slowtravel food and drink forum (much of it from Palma - our resident fig lover!). I confess that I had never tried a fresh fig until about a year ago - and I was immediately hooked. My two favourites: fig and goat cheese pizza grilled on the BBQ and figs stuffed with gorgonzola dolce and wrapped with proscuitto (again grilled on the BBQ).

While in Italy last year we tried some amazing fig and balsamic jelly on cheese. We bought two jars to lug back to Canada with us which sadly didn't last long at all.

Ever since then I have been searching the Internet looking for a recipe which I could make myself. Some say you can find anything on the 'net - I defy you to find a recipe for Fig Preserve with Aged Balsamic Vinegar and Fresh Rosemary (well, before I post this anyway!).

I did find a recipe for fig jam with which I played around to make this recipe:

5 cups finely chopped figs (stems removed)
1/4 cup fresh lemon juice
1/3 cup 8 year old balsamic vinegar
5 1/2 cups sugar
3 tablespoons chopped fresh rosemary

Add the figs, lemon juice, vinegar, and rosemary to a large pot. Let sit for 15 minutes to allow the flavours to blend. Stir in the sugar.

Bring the mixture to a full, rolling boil. Turn the heat down and continue to gently boil until thickened. (I boiled it for about 10 minutes).

Ladle into clean, sanitized jars. Process the jars using your usual manner (some use a hot water bath, some don't . . .) You can find out more about canning your jam here.

I made 5-250 ml jars, and 9-125 ml jars.

I was able to sample some and I can tell you that this is going to be amazing with cheese!

Comments

[JennDZ_The Leftover Queen]

This sounds absolutely to die for! I made a fig jam with balsamic and spanicsh marcona almonds! Very good I must say. I love your addition of the rosemary!

Welcome to The Foodie Blogroll!

[Jerry]

Thanks Jenn - I love the piney taste of Rosemary with balsamic and figs. YUM

Your jam sounds great - do you share recipes! LOL

[sheri]

Made this at the Beach 2 weeks ago. The taste is wonderful, but it didn't set very well. Pretty liquidy. Any thoughts (I'm new at this)?

Sheri

[JDeQ]

Hi Sheri - I haven't had that problem before - in fact I often have the opposite problem - the preserves are far too thick. Somestimes preserves need a week or so in a cool space before they gel properly.

If the figs are older (and likely overripe) much of the natural pectin in the fruit may be gone. In that case you may need to boil longer in order to boil the mixture longer in order to get a good set.