Swoon. Its a forager’s dream out there right now. And the overflowing gardens of friends and neighbors are ripe for the picking.
Rarely do I laud the merits of Facebook, however I am in complete gratitude for the linking of friends and networking that bestowed upon me a bounty of rich, juicy, succulent figs in their ripe perfection. Figs! I could jump for joy. They are quite simply my most favorite fruit.
Of course, after David and I made our haul, I was left worth the question: what am I going to do with five pounds of figs? I truly cannot eat them all fresh, and they were at the pinnacle of perfection. So, as we were driving, the talk of baseball in my ear, I daydreamed about figs. Fig jam, fig crostata, figs dripping down my chin, figs with Greek yogurt and honey, figs with mascarpone…
Or simply adorning a tray of summer nibbles, such as this one, composed by my lovely friend Donna last night, which we enjoyed languidly, sprawled out on sofa and floor, talking for hours.
And so I was inspired to make this incredible fig jam. I’d been purchasing it and using it addictively on sandwiches, nestled between arugula and salami or prosciutto, or with toast and tea.
I’d never made fig jam before, however I was thinking that the perky acidity of balsamic vinegar would pair nicely in a spread, so I set out to make this balsamic-infused jam.
I have a preference for Pomona’s Pectin, as it is the most natural product I’ve found, requires minimal sugar, and really preserves the flavor and integrity of the fruit. It’s a pretty basic formula. If you’re a jammer; just follow the package directions, to which for this particular batch, I substituted a really nice, aged balsamic vinegar for ~1/2 the lemon juice called for in the recipe.
Voila! Love to all.