Late Summer Jam

Thomas Keller's Fig and Balsamic Jam, Late Summer www.bluemesablog.com

In a rare bout of domesticity I picked a bucket of figs from the tree, opened Thomas Keller’s Ad Hoc at Home, and set about making fig and balsamic jam. The result was delectable, best enjoyed with fresh bread and ripe brie, or straight from the jar to the tip of your tongue. The process is slow and satisfying, perfect for languid afternoons as the weather turns cool.

Thomas Keller's Fig and Balsamic Jam, Late Summer www.bluemesablog.com

Thomas Keller's Fig and Balsamic Jam, Late Summer www.bluemesablog.com

Thomas Keller's Fig and Balsamic Jam, Late Summer www.bluemesablog.com

Thomas Keller's Fig and Balsamic Jam, Late Summer www.bluemesablog.com

Thomas Keller's Fig and Balsamic Jam, Late Summer www.bluemesablog.com

Thomas Keller's Fig and Balsamic Jam, Late Summer www.bluemesablog.com

Mr. Keller’s Recipe:

2 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped

1 ½ cups granulated sugar

½ cup balsamic vinegar

1 teaspoon black peppercorns, tied into a sachet

Fresh lemon juice

Combine the figs, sugar, balsamic vinegar, and 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 larger pieces of fig, keeping a chunky consistency, until the jam reaches 215 to 220 degrees Fahrenheit. Remove from the heat.

Remove the sachet and stir in 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 ½ cups

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s