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
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/11/15/balsamic-fig-jam/