Fig Preserves with Balsamic Vinegar, Lemon and Rosemary
These preserves have a complex, intoxicating flavor that balances sweet figs and honey with tart lemon and balsamic.
While these preserves are good on toast at breakfast or stirred into yogurt, they’re incredible brushed on chicken or pork during the last hour of roasting. They’re also a fine complement to a cheese platter.
- 1¾ lb Mission Figs, Fresh
- 1 Lemon
- ¾ cup Balsamic Vinegar
- ½ cup Honey
- 3 tsp Minced Rosemary
- or 1 tsp Dried Rosemary
- ½ tsp Kosher Salt
- Wash figs and remove stems. Cut into quarters. Cut lemon into quarters and remove seeds. In a food processor, working in batches, finely chop figs and lemon. You should have about 4 cups. Transfer to a slow cooker or shallow pan, such as a 13 x 9-inch baking dish.
- Stir in balsamic vinegar, honey, rosemary and salt. If using a slow cooker, cook on HIGH 4 hours, setting lid ajar for last hour, or until mixture is thickened. (If using oven, preheat oven to 300F; cover shallow pan with foil and place in oven. Cook 3 hours. Remove foil and continue to cook one hour longer, or until mixture is thickened.)
- Prepare 5 half-pint jars with two-piece lids by washing jars and keeping hot; place flat lids in simmering water to warm. Prepare hot-water bath canner by filling with hot water deep enough to cover jars by at least one inch. Place canner over high heat.
- Fill jars with fig mixture, leaving 1/2-inch headspace. Wipe jar rims with paper towel dampened with white vinegar to remove any spills; add lids and rings, tightening rings only to finger tight. Place jars in canner. Cover canner.
- Begin timing when water is at a full rolling boil. Process 10 minutes. Remove canner from heat; leave covered 10 minutes. Remove canner lid and let jars âtemperâ 5 minutes longer to minimize temperature-change shock. Place jars on a towel and let stand 24 hours before labeling and storing in a cool, dark place. Preserves will thicken as they cool and will keep for 1 year.