This gem of a sous vide jam recipe comes from the Anova community. Of course I twisted it slightly… but everyone should come to expect that by now! This jam is wonderful with a cheese tray, crackers, or sliced baguette. I bet this jam would make awesome homemade Fig Newtons too! (hint, hint)
Balsamic Fig Jam
Prep time:
Cook time:
Total time:
Ingredients
- 12 oz black mission figs, stems removed
- 1 cup white sugar
- 1 cup water
- ¼ cup balsamic vinegar
- 1 tbsp candied ginger, finely chopped
- 1 tbsp orange zest
Instructions
- Preheat the sous vide pot to 190 degrees.
- Place all ingredients into a large zip top bag or a vacuum seal bag.
- Vacuum seal using the water immersion technique or using your vacuum sealer on the Moist setting.
- Place bag in pot, securing to side with a clip, for 2 hours.
- Empty contents of bag into food processor and pulse until smooth.
Notes
This jam is wonderful with a cheese plate and crackers or slices of baguette.
The jam can be stored for up to 3 weeks in an airtight container in the refrigerator.
Here is the link to the original recipe – http://recipes.anovaculinary.com/recipe/sous-vide-balsamic-fig-jam
The jam can be stored for up to 3 weeks in an airtight container in the refrigerator.
Here is the link to the original recipe – http://recipes.anovaculinary.com/recipe/sous-vide-balsamic-fig-jam
Preheat the sous vide pot to 190 degrees.
Place all ingredients into a large zip top bag or a vacuum seal bag.
Vacuum seal using the water immersion technique or using your vacuum sealer on the Moist setting. Place bag in pot, securing to side with a clip, for 2 hours.
Empty contents of bag into food processor and pulse until smooth. Store in an airtight container in the refrigerator for up to 3 weeks.
If you like the recipe or have made the dish, please let me know your thoughts!