How to make Figs in Balsamic Vinegar | Rosie Makes Jam Recipes

Figs in Balsamic Vinegar

Dark and dangerous - these figs are very moreish! Use leftover balsamic to drizzle over salad or bruschetta

Ingredients

Figs, fresh
1lb
500 g
Muscavado Sugar
7 oz
200 g
Balsamic Vinegar
1pint
600 ml
Rosemary,
Small sprigs
3 each
Thyme,
sprigs
3 each

Rosie's Ingredient Calculator

Figs, fresh
Rosemary

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.

Method

  1. Gently wipe the figs with damp kitchen paper, if needed
  2. Wash, rinse and put your jars into a warm oven to dry. If using clip top jars remove the rubber seal and place in a jug with boiling water. Leave to one side while you make the pickle.
  3. Put the vinegar, sugar and the herbs into a pan and heat gently, stirring to dissolve the sugar
  4. Turn off the heat and stand the whole figs in the vinegar, upright if possible. Leave to stand while you sort out your jars
  5. Take the jars from the oven and re-attach seals if using
  6. Carefully lift out the figs and put into the jars as close a fit as possible
  7. Pour over the hot vinegar, leaving a small gap at the top, then seal the jars
  8. If using ordinary jam jars fit the lids on loosely
  9. Put a J cloth, folded tea towel or folded newspaper into the bottom of a large pan
  10. Put in the jars, cover with cold water and bring to the boil
  11. Turn down the heat, simmer for 20 mins
  12. Carefully lift out the jars and seal the lids tightly. If using clip top jars just leave to one side until cold
  13. Test that the jars are sealed properly by undoing the clip - the top should remain tightly in place. If not sealed either repeat the water bathing or use that jar first.

How long will it take to make?

Preparation time:
15 mins
Cooking time:
30 mins
Total time:
45 mins

How much?

2 - 3 jars

Look after it

keep in a cool dark cupboard for up to 12 months

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

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