Ingredients:

  • 2 lbs fresh figs (910 g), stemmed and quartered
  • 1 cup granulated sugar (200 g)
  • 1/2 cup water (120 ml)
  • 1/4 cup balsamic vinegar (60 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon ground cinnamon (5 ml)
  • 1/2 teaspoon ground ginger (2.5 ml)
  • 1/4 teaspoon ground cloves (1.25 ml)
  • Pinch of salt

Instructions:

  1. Stem and quarter the figs.
  2. In the saucepan, combine figs, sugar, water, balsamic vinegar, lemon juice, cinnamon, ginger, cloves, and salt.
  3. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
  4. Reduce the heat to medium-low and simmer, stirring occasionally to prevent sticking, until the jam thickens and reaches your desired consistency. Skim off any foam that forms on the surface.
  5. Use the 'cold plate test' or a candy thermometer (target temp: 220°F/104°C) to test for doneness.
  6. If not canning, let the jam cool slightly before transferring to sterilized jars. Store in the refrigerator. If canning, follow proper canning procedures to ensure safe preservation.