We think home-made jam is the best and this simple recipe, using dried figs, means you can make it at any time of the year. Add to a cheeseboard, use as a glaze for chicken or pork or serve with goat’s cheese & prosciutto on crackers – the possibilities are endless!
- 400g dried figs, quartered
- 1 ½ cups white sugar
- 6 tablespoons Lirah Gourmet Aged Balsamic
- 2 cups water
- 2 teaspoons lemon juice, freshly squeezed
- 3 x 250g jars, sterilised
- Combine figs, sugar, water, Lirah Gourmet Aged Balsamic and lemon juice in a medium saucepan over medium heat.
- Bring mixture to the boil and then reduce to a steady simmer. Cook for 10 minutes, stirring occasionally.
- Use the “pulse” setting on a hand blender to blend until large pieces are gone but so the jam still has some texture.
- Simmer jam a further 5 – 10 minutes until it is thickened to your liking. Don’t forget it will get thicker as it cools.
- Taste the jam. Add an extra tablespoon or so of Lirah Aged Balsamic if it is too sweet. Stir to combine. Once you have reached your desired flavour transfer to the jars.
- Refrigerate for up to 2 weeks. Serve on fresh bread with thick cream or with a sharp cheddar on your next cheese plate.