Balsamic Fig Jam | leslie-woodward

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April 27, 2017

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Balsamic Fig Jam

September 25, 2015

 

I'm still a little sad that I lived 28 years without fig jam in my life. I love adding this amazing (and healthier) version to a great cheese board while entertaining. Once you go fig jam, you don't go back. 

 

  • 2 lbs of fresh figs, stems removed and cut into quarters

  • 1/2 cup of raw honey

  • Juice of one lemon

  • Splash of good balsamic vinegar

 

Toss the figs, honey, and lemon into a medium sized pot and cook on medium-high heat. Boil for 15 minutes, stirring often and breaking figs up more as you do. Add the splash of balsamic, and continue stirring over the medium high heat for 5-15 more minutes, or until desired consistency is reached. Remove from heat and allow to cool. Keeps for a month in the fridge! 

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