The end of fig season is near and it is time to start drying the last of the fresh figs, currently, in November, brown turkey figs are available fresh for another month. My favorite figs to use for this jam are mission figs.
3/4C Brown Sugar
1# Dried Black Mission Figs
1/2C White Balsamic
3ea Small Thyme Sprigs
- Slice the shallots and remove the tops of the figs
- Remove the thyme from the stem and set aside
- Sweat out the shallots in a little bit of bacon fat until tender
- Once they are tender, add the brown sugar and cook until the sugar begins to darken.
Liquefied brown sugar beginning to darken.
- Add the figs and stir vigorously for one minute, then add the balsamic vinegar and the thyme.
- Simmer for about 5 minutes then transfer to a food processor and pulse a few times to chop up the figs.
- Return the figs to the stove if need be to thicken slightly.
- Once the figs are at the consistency that you would like, transfer to a pan and cool overnight.
- The final product will the thick and spreadable and goes great with pork, fish, and cheese. I have not checked the acidity level yet for canning purposes so store under refrigeration.