There are some recipes that people who try the food where I work repeatedly ask for – our best sellers so to speak. Our scones is one and our fig jam is the other. It’s not the kind of jam one would spread on a piece of toast and eat with a cup of coffee (although one could) but it’s a lovely sweet accompaniment to savory items, meats in particular – on a chicken sandwich for instance or on a prosciutto and mozzarella panini.
So, if you are the kind of person who makes gifts for Christmas rather than cave in to holiday shopping, just invest in a few jars and cook away.
2 Cups Dried figs, stems removed
1 Cup Orange juice
2 Cups Water
2 Cups Balsamic Vinegar
1 Sprig Rosemary
1/4 Cup Sugar (or up to 1/2 Cup, depending on how sweet you want it)
1 ts Salt
1. Place all the ingredients in a pot and let simmer, stirring periodically, until most of the liquid has been absorbed and figs have reached a jam consistency.
2. Let cool, remove the rosemary sprig and puree.