Use this mouthwatering blueberry and fig jam on everything from toast to sweets. You can use any ingredients you choose, though we recommend organic ones.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
Ingredients
- ¼ cup blueberries
- 2 cups quartered fresh figs
- ¾ cup white sugar
- ½ cup water
- 1 tablespoon lime juice
- ½ teaspoon balsamic vinegar
Instructions
- Mash blueberries with a fork in a small bowl. Transfer to a 3 1/2-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar. Lightly pulse with an immersion blender until mostly smooth, with some chunks remaining for texture.
- Place the pot over medium-high heat. Stir continuously as it comes to a boil. Reduce the heat to low and cook, stirring periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- When jam has thickened, remove from the heat and allow to cool slightly, about 10 minutes. Pour jam into a clean jar with a hermetic seal. Allow to cool completely before refrigerating.
- You can use lemon juice instead of lime juice.
Reviews
Love it….had to cook a little longer to gel however great results and easy to navigate the recipe. I emulsified my fruit and added a few blackberries too! Yummy and no additives ❤
I try to avoid sugar, so used Bocha Sweet in this recipe. Unlike some alternative sweeteners, it doesn’t crystallize in the fridge. Cooked and cooked this, checked for gelling, and finally decided it won’t happen unless you use real sugar. However, it tastes amazing and my husband will be thrilled to swirl this into his morning yogurt. Might try throwing some pectin in if I make this again.
I made jam for the first time with this recipe and I followed it exactly, except that the cooking time was longer than 25 minutes to get a thicker consistency. It is really tasty!
Oh my gosh! This is fantastic! The only thing I did differently was to add twice as much berries because I had two “fat”cups of figs that we pick off the tree this morning. Kept everything else the same using lemon vs lime, just seemed a better fit. I didn’t smash the berries first because I figured the immersion would do them in anyway. I also simmered ten or fifteen minutes longer to get a thicker consistency. Thank you so much for sharing!