Ingredients
Directions
Bring the figs, shallot, thyme, maple syrup, red pepper flakes and water to a gentle simmer on medium in a small stovetop saucepan until they start to soften (about 25 minutes).
Once soft (and somewhat mushy), remove from heat, remove the thyme sprigs and transfer to a food processor or high-speed blender and pulse a few times until the figs are broken into small pieces. There should be texture to the mixture not pureed.
Return the fig mixture back to the saucepan, and add the balsamic vinegar, simmer over low heat for another 5 minutes or until the mixture has thickened.
Remove from the heat and transfer to a heat-safe container.
Let the mixture come to room temperature and then refrigerate for at least 30 minutes or until ready to use.
Chef's Notes
Substitutions
Substitute thyme sprigs with ¼ teaspoon of dried thyme. If using dried thyme there is no need to remove it from the mixture before pulsing.
Substitute balsamic vinegar with freshly squeezed lemon juice.
Prep Ahead
Soak the dried figs in hot water for 30 minutes to an hour or until the figs are fully hydrated and plump. Drain the liquid before adding them to the saucepan.
Whole Food Sweetener
Use date paste in place of maple syrup.
Additional Notes
If using fresh figs, skip transferring the mixture to a food processor. At this stage, if the figs have not broken down, mash them with a fork or potato masher to break them up. There should be some texture to the mixture, so leave a few small chunks behind. The figs will continue to break down during the last five minutes of cooking.
If using date paste in place of maple syrup, add an additional 1–2 tablespoons of water to the saucepan so there is enough cooking liquid to soften the figs.
Storage
Store your balsamic fig jam in an airtight container in the refrigerator for up to 10 days.
Ingredients
Directions
Bring the figs, shallot, thyme, maple syrup, red pepper flakes and water to a gentle simmer on medium in a small stovetop saucepan until they start to soften (about 25 minutes).
Once soft (and somewhat mushy), remove from heat, remove the thyme sprigs and transfer to a food processor or high-speed blender and pulse a few times until the figs are broken into small pieces. There should be texture to the mixture not pureed.
Return the fig mixture back to the saucepan, and add the balsamic vinegar, simmer over low heat for another 5 minutes or until the mixture has thickened.
Remove from the heat and transfer to a heat-safe container.
Let the mixture come to room temperature and then refrigerate for at least 30 minutes or until ready to use.
