Thomas Keller’s Fig Jam and Summer Heat

PUBLISHED ON: 08.04.2011
The humidity is thick, the air is stagnant, I am being too kind, the air is dead.  My photo cannot escape it either, it’s impossible.

We just grabbed a bottle of wine, cut a wedge of blue cheese, wild boar sausage, and fresh fig jam.  If you have not enjoyed jam with cheese, you are missing out on something special.  Fig jam is particularly special with blue cheese.

Thomas Keller’s Fig and Balsamic Jam
Makes 2-1/2 cups
Recipe from ad hoc at home

2 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
1-1/2 cups granulated sugar
1/2 cup balsamic vinegar
1 teaspoon black peppercorns, tied into a sachet
Fresh lemon juice

Combine the figs, sugar, balsamic vinegar, and sachet into 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 degrees F.  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.


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