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Fig Preserves with Thyme and Balsamic Vinegar

Source of Recipe


From "The Hands-On Home" by Erica Strauss



List of Ingredients



• 2 pounds fresh figs
  
• ¾ cup mild balsamic vinegar
  
• ½ cup lightly packed light brown sugar
  
• 1 teaspoon dried thyme
  
• Pinch of freshly ground black pepper
  
• 2 tablespoons freshly squeezed lemon juice
  






Instructions



1. Trim any tough stems from the figs, then cut or tear the figs in half and place them in a large bowl. Add the vinegar, sugar, thyme, and pepper and stir to combine. Cover the bowl and refrigerate overnight.
   
   
2. The next day, prepare a water bath canner, 4 half-pint jars, and their lids. The figs should be surrounded by a dark syrup. Scrape the full contents of the bowl into a heavy saucepan and bring the figs to a simmer over medium heat. Stir frequently but gently to keep the figs from scorching without breaking up. Add the lemon juice, taste the preserves, and adjust the flavor with a bit more sugar or lemon juice, if needed.
   
   
3. Continue simmering, and when the preserves thicken slightly and look glossy, after about 15 minutes, turn the heat to low and ladle the figs into the prepared hot jars, leaving ¼ inch headspace. Remove any air bubbles, adjust the headspace, wipe the jar rims, and set the jar lids according to the manufacturer's directions. Turn off the heat.
   
   
4. Carefully lower the filled jars into the simmering water bath canner. When the water has returned to a boil, cover the kettle, and set a timer for 10 minutes. When the jars have processed for 10 minutes, remove the canner from the heat and allow the jars to cool in the water for 5 minutes, then use a jar lifter to transfer the jars onto a clean kitchen towel to cool and set their seals.
   
   
5. Leave the jars alone until they have fully cooled — at least 8 but no more than 24 hours — then check the seals. Any jar that hasn't sealed should be refrigerated and used within 2 weeks. Jars with solid seals may be washed, labeled, and stored in a cool, dark place where they will keep for about 1 year.
   
   Makes 4 half-pint jars