Jam and Preserve 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
Small sprigs
3 each
Thyme,
sprigs
sprigs
3 each
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Method
- Gently wipe the figs with damp kitchen paper, if needed
- 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.
- Put the vinegar, sugar and the herbs into a pan and heat gently, stirring to dissolve the sugar
- Turn off the heat and stand the whole figs in the vinegar, upright if possible. Leave to stand while you sort out your jars
- Take the jars from the oven and re-attach seals if using
- Carefully lift out the figs and put into the jars as close a fit as possible
Pour over the hot vinegar, leaving a small gap at the top, then seal the jars- If using ordinary jam jars fit the lids on loosely
- Put a J cloth, folded tea towel or folded newspaper into the bottom of a large pan
- Put in the jars, cover with cold water and bring to the boil
Turn down the heat, simmer for 20 mins- Carefully lift out the jars and seal the lids tightly. If using clip top jars just leave to one side until cold
- 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
