Photo by Debbie J. Elder
During this week’s visit to the Santa Barbara Farmer’s Market, I found a vendor displaying a handful of small boxes of luscious California figs. Being one of the earliest arrivals, and at $5.00 for a box of about ten, I was thrilled to be able to add them to my shopping bag. When I returned home, I created this fabulous Balsamic Fig Jam that is a perfect accompaniment for all types of meals. Top it on toasted bread for a morning breakfast treat. Serve it as an appetizer, along with a selection of cheeses, such as blue cheese, goat cheese, and/or Manchego, a hard, salty cheese from Spain. I like this jam topped over warm baked French Brie for another delicious cheese option. Or, make a tasty glaze for roasted pork loin or grilled pork chops. As a dessert finale, the jam can be warmed up and drizzled over homemade, or store bought, vanilla ice cream. It keeps very nicely for a week, or two, in the refrigerator. And, if you are feeling generous, make a larger batch, preserve and give it away as gifts to your closest friends.
Photo by Debbie J. Elder
Balsamic Fig Jam
10 fresh California fresh figs, quartered
1/2 c. Orange Blossom Honey (or more, depending upon the sweetness of the figs)
3/4 c. Pinot Noir, or other red wine
1/8 c. Balsamic vinegar
Juice from one-half fresh lemon
2 T. lemon zest
1/2 t. cardamom, or 2 whole seeds
1 T. fresh ginger, grated
1/4 t. ground cinnamon
1/4 t. vanilla
Dash of nutmeg
Combine all ingredients in a saucepan on medium heat and stir together. Continue to stir mixture occasionally and mash larger pieces of fruit as it cooks. When mixture comes to a boil, lower heat and simmer for 45 minutes to 1 hour, or until mixture is thickened to desired consistency.
Place in storage jars, allow to cool, and refrigerate. Serve at room temperature. Enjoy!
Photo by Debbie J. Elder
Entertaining Inspirations 