Sunday, January 3, 2010

Ad Hoc's Fig and Balsamic Jam

***Alright, here's the recipe for the Fig and Balsamic Jam that I promised in my last post. This jam is used in the delicious Fig-Stuffed Roast Pork Loin from Ad Hoc at Home. I'm so happy that it makes 2 1/2 cups of jam. I used 1 cup in the pork loin, and had plenty left over for later use. It's sitting pretty in the fridge right now.

This jam is wonderful...seriously.

I had to make a few modifications, since fresh figs are not available right now. I had to use dried figs, but they worked fine. I simmered them in the saucepan in a little water for about 5 - 10 minutes to help soften them. I used a potato masher to help mash and smooth out the figs. I also don't have a candy thermometer, so I had to guess at the correct temperature. I simply stopped when the jam seemed to be the correct consistency.

The results were fantastic...I'll definitely be making this again. If you're like me, you love fig jam! In my opinion, it's always good to have a stash in the fridge for when a craving strikes.

Bon Appetit!***

Ingredients:
2 lbs. figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
1 1/2 cups granulated sugar
1/2 cup balsamic vinegar
1 teaspoon black peppercorns, tied into a sachet
Fresh lemon juice

Directions:
Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan. Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 215 to 220 degrees F. Remove from the heat.

Remove the sachet and stir in the lemon juice to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.

Makes 2 1/2 cups.

Source: Ad Hoc at Home by Thomas Keller

8 comments:

Chocolate Shavings said...

That sounds delicious!

Ciao Chow Linda said...

I make a more traditional fig jam each year, but I definitely want to try branching out with this version.

Marti said...

Celeste,

Is that "jam" an ingredient type of condiment? In your mind, is it something you'll be using to cook with like an onion confit?

Or is it going to be good on toast with butter? Or maybe a-top a toasted bagel with some cream cheese? thanx!

Celeste said...

Hi Marti!

This jam would be great on bagels, buttermilk biscuits and toast, too! In fact, I've been eating it on slices of ciabatta bread. It's sweet just like any other jam or jelly.

In the Fig-Stuffed Roast Pork Loin recipe, several additional ingredients are mixed with the jam to give it a more savory taste...fennel, garlic, shallot, thyme, chicken stock, and bread cubes.

So really, it can go either way! Sweet or savory.

Sandra C. said...

And just how am I supposed to lose ANY weight with these two recipes so far?? More treadmill miles!!! Can't NOT eat now can we?

Danielle said...

On toast with goat cheese. Its pretty much the best thing I've ever eaten. I want to eat it all day long!

Celeste said...

Danielle - Thanks for your comment!! SO glad that you tried (and loved!) the recipe. :)

Anonymous said...

Just made this last night. It is delicious!! I only made five pints but I will have more figs soon (we have a really large tree). Could I just put the jars in a water bath to prep them to be kept out of the fridge for a longer period?