Fresh Fig and Balsamic Easy Homemade Jam
Are five months too long ago? Well, because this fresh figs jam with balsamic vinegar was made in April 2018 and it did not last even a month! It was such a delicious concoction of fresh figs in sugar and the supporting actor balsamic vinegar that gave the oomph factor to this simple homemade jam. I had clicked the pictures with the sole intention of blogging it but it just never happened until now!
Why now? Remember #mfbchallenge? I could not participate from the start of this year and 2018 is coming to an end already! :-( This month's theme was to share "Back to School Lunch Box Ideas". Honestly, I thought of giving it a pass this time too, but then I remembered this jam recipe! I won't tag it as back to school, but a very easy "back to office" lunchbox idea as the flavours of this jam is for the grownups! :-)
A very simple and yet addictive jam for the grownups because we use Balsamic Vinegar. I am not sure if kids fancy this flavour so you do your testing! Now, some of you may have doubts about this vinegar... is it halal? Yes, it is! Balsamic vinegar is a reduction made from sweet white Trebbiano grape pressings, but it is not considered a wine vinegar because the grape juice used is unfermented. And I don't have to check if it is halal because they don't sell anything not halal in Saudi Arabia! Perks of being in this land!
Fresh Figs are still in season and are available from early spring to early winter in the Middle East. I had very limited knowledge about fresh figs until I got a big box of it not knowing it can't be stored for too long. Well, that's why the jam was made... :-) If you are like me, then I suggest you read this article, All about Figs.
I tagged this as "easy" homemade jam because there is no pectin involved here! A purist would never consider this as a jam but if you learn the role of pectin in a jam you can always manoeuvre and use lemon juice and some kind of vinegar to preserve and bring flavour to the jam. Here the balsamic vinegar and some lemon juice are all you need to do the trick!
Easy Fig Balsamic Jam
Recipe inspired and adapted from Quite Good Food.
500 grams fresh figs
250 grams white granulated sugar
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 teaspoon good quality vanilla essence
1 or 2 sterilized jar (Bonne Marie jam jars)
- Wash, pat dry, trim stems and roughly chop the figs into small chunks
- Add the chopped fig into a big enough saucepan along with lemon juice, balsamic vinegar and vanilla extract
- Keep stirring on a low to medium flame until all the sugar dissolves
- Bring the mixture to a boil, then turn down to low heat and cook for about 25 minutes stirring occasionally
- Test the readiness of the jam with a spoon. If the mixture drops off the spoon easily, then let it cook for few more minutes. The jam is ready when the mixture doesn't fall off the spoon easily and is lumpy.
- At this point, you can use a stick blender to smooth the jam or leave it as is if you prefer chunky.
- Once done, transfer jam into sterilized jars and refrigerate.
- Consume within a month if it lasts that long!
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Check out for back to school lunch box ideas from fellow Muslim food bloggers: