Print

Easy Small-Batch Fig Jam Recipe with Balsamic and Black Pepper

small-batch fig jam - featured image
Print Recipe

A quick and easy small-batch fig jam combining fresh figs with balsamic vinegar and black pepper for a sweet, tangy, and subtly spicy spread perfect for beginners.

Ingredients

Scale
  • 12 medium fresh figs, ripe but firm
  • ½ cup (100g) granulated sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon freshly ground black pepper
  • ¼ cup (60ml) water

Instructions

  1. Rinse 12 medium fresh figs under cool water, then gently pat dry. Cut off the stems and quarter each fig into roughly equal pieces, yielding about 3 cups (450g) of chopped figs.
  2. In a medium saucepan, add the chopped figs, ½ cup (100g) granulated sugar, ¼ cup (60ml) water, 2 tablespoons balsamic vinegar, and 1 tablespoon fresh lemon juice. Stir gently to combine all ingredients.
  3. Place the pan over medium heat and bring the mixture to a gentle boil, stirring frequently. Once boiling, reduce heat to low and let it simmer uncovered for about 30-35 minutes, stirring every few minutes to prevent sticking and uneven cooking.
  4. About 5 minutes before the jam is done, stir in ½ teaspoon freshly ground black pepper to preserve its aroma without overpowering the jam.
  5. Test the jam’s consistency by placing a small spoonful on a chilled plate and tilting it. If it wrinkles and doesn’t run freely, it’s done. If still too runny, simmer for another 5 minutes and test again.
  6. Remove the pan from heat and let the jam cool for about 10 minutes. Carefully ladle the warm jam into sterilized glass jars, leaving about ¼ inch headspace. Seal with lids once cooled completely.
  7. Store the jam in the refrigerator and enjoy within 3 weeks. For longer storage, freeze or process jars in a boiling water bath for 10 minutes.

Notes

Stir gently to maintain some fig chunkiness. Keep a close eye on simmering to prevent burning. Adding black pepper near the end preserves its aroma. Use ripe but firm figs for best texture. Test jam set with the plate or spoon test. For longer storage, use a boiling water bath or freeze.

Nutrition

Keywords: fig jam, balsamic vinegar, black pepper, small-batch jam, easy jam recipe, homemade jam, beginner jam recipe

Find it online: https://emmastirs.com/easy-small-batch-fig-jam-recipe-with-balsamic-and-black-pepper-perfect-for-beginners/