Monday, September 28, 2015

Fig Jam with Calvados, Orange and Balsamic

It's that time of year again.  My turkish brown fig tree is beginning to produce some fine ripe fruit.  I am trying a slightly different recipe this year and can't wait to taste it with some burrata cheese, prosciutto and crostini maybe?  


2 ½ cups puréed fresh figs
1 tsp orange zest
2 tbsp orange juice
2 ¼ tbsp Ball Real Fruit Classic Pectin
¼ cup Calvados
2 cups turbinado sugar
2 tbsp good quality balsamic vinegar

Prepare four 8 oz canning jars.  Follow the directions of manufacturer of the jars you are using.
Cut the stems off the figs and cut them in half.  Purée the figs in a food processor.
In a large sauce pan, combine the figs, orange zest and orange juice.  Bring to a boil.
Add the pectin and bring to a full rolling boil over high heat, stirring constantly.  
Add the calvados and all of the sugar, stirring to dissolve.  
Return the fruit to a full boil for 1 minute, stirring constantly.  
Add the balsamic vinegar and stir to incorporate.
Ladle the fruit into prepared jars.
If using immediately, let cool and refrigerate jam.
If preserving, place filled jars into a canner or large pot of boiling water.  The jars should be covered by at least 1 inch of water.  Boil for 10 minutes.
Remove jars from water and cool.  


Happy fall!

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