Sundried-Tomato, Fig and Caper Balsamic Jam; or, Cleanup Jam
What do you do when you have a bag of sundried-tomatoes, a jar of capers and a bag of dried figs that you don’t know what to do with?
Make jam! What resulted was a melange of Mediterranean-inspired flavors, savory, sweet and tart all at the same time. I’ve been spreading it on top of a slice of homemade cheddar cheese beer bread in the mornings, but I imagine it’d be great on crackers, a grilled slice of crusty artisan bread, or thinned out as a pizza topping.
Inspired by Mel at bitchincamero, adapted from Thomas Keller’s Fig Jam from Ad Hoc at Home
Makes approximately 1 cup
What you’ll need:
- 6 dried figs (I used Trader Joe’s organic Calimyrna figs)
- 1/2 C sundried-tomatoes (not packed in oil)
- 1/4 C capers
- 25g brown sugar
- 1/4 t salt
- 3 Tablespoons balsamic vinegar
- 1 teaspoon honey
- water to cover
In a bowl, combine the dried figs and sundried-tomatoes and cover with boiling water; allow to soak for at least one hour prior to starting the jam.
Drain the figs/sundried-tomatoes and put into a small saucepan. Add the rest of the ingredients and enough fresh water to cover the mixture by one inch. Bring to a boil, then lower to a simmer and cover.
Simmer for 30-45 minutes, or until the figs and sundried tomatoes are soft and pulpy and the liquid is reduced. Place the contents into a blender or food processor, and taking care, puree until desired consistency.
If the mixture is still a little too liquidy after pureeing, place the contents back into the saucepan and reduce over low heat, stirring the entire time until your desired consistency is reached. I reduced until it was tacky and slightly sticky.
Spoon the mixture into sterilized glass container, press a piece of plastic wrap over the surface and allow to cool. When cool, place in the refrigerator.
Should keep in the refrigerator for at least a week.