Balsamic, Fig and Onion "Jam"
My "Poppy" grandfather's desire to grow a fig tree and tend it lovingly was keenly felt when I saw how many fig trees were all over Spoleto, growing wild or in tended gardens.
Back home in Philadelphia, I'm more aware of where there are fig trees and get astonished when I see fig trees that are as large as old oak trees. My neighbor, Tony, has a large fig growing in his 16 x 12 concrete patio. Its trunk is as thick as a line-backer's thigh and it's grown as high as our 2nd story window. Each fall he prunes it; placing the clipped branches out in the trash. They make me wish I had a fireplace so I could gather the branches to burn the fragrant kindling during the winter.
Balsamic, Fig and Onion "Jam" Ingredients:
- 1 Tablespoon Light Olive Oil, Vegetable or Canola Oil
- 1 Medium Sweet Onion - Vidalla or White (about 1 to 1 1/2 cups) - finely minced
- 2 Garlic Cloves (about a tablespoon)- minced
- 1/2 Cup Light Brown Sugar
- 12 Fresh Figs - washed and stems removed - cut into quarters
- 1 Cup Balsamic Vinegar (use a good quality, real balsamic)
- 1 Teaspoon Kosher or Sea Salt
- Use a 3 or 4 quart sauce pot. Heat the tablespoon of oil over medium-high heat until the oil begins to shimmer. Saute the minced onions until they begin caramelize and turn light golden brown - about 10 minutes. Add in the minced garlic and saute for two minutes. Add in the brown sugar, stirring to incorporate and melt the sugar, about 2 minutes.
- Next, add in the figs, the cup of balsamic vinegar and the salt. Bring the mixture to a boil and then reduce the heat to a simmer. Cook, over lowest heat until the vinegar is reduced by at least half of it's volume, the figs break down and the mixture thickens; simmer for about 45 minutes to an hour. Stir occasionally to keep the mixture from burning on the bottom.
- When the jam is thick enough for a spoon to stand up in it and is no longer watery, ladle it into a hot, clean glass jar and allow to cool before refrigerating. If canning, use sterilized jars and lids and seal with a new lid; process in a water bath for 15 to 20 minutes, cool and make sure the lid sealed and "popped" shut. Jam lasts in the refrigerator for up to two weeks; canned jars will hold for one year, unopened.
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