Chef Chad's "Balsamic Fig Jam" Recipe
We have several big Mission fig trees growing at the Inn and we use their fruit in a number of dishes. The fig season is fast and provides a treat to local squirrels so you really have to pick them quick around here.
Below I’ve adapted a simple recipe for home use featuring dried Mission figs that are available year round. In our kitchen, we pair the versatile balsamic fig jam with California cheese, or use it to baste meats such as my favorite, "Figgy grilled free range chicken & garden thyme."
Balsamic Fig Jam
- Dried Mission Figs- 4 cups (Stems removed)
- All Natural Honey- 2 cups
- Filtered Water- 4 cups
- Balsamic Vinegar- 2 Tablespoons or to taste
- Coarse Sea Salt -To Taste
In a large heavy bottom pot combine the figs, honey & water. Simmer over low heat until the figs fall apart and the liquid is reduced by one third. Puree in food processer, add balsamic and season with the salt to your personal taste. Cool & keep in the refrigerator.
Chef Chad Minton