This was adapted from TheCafeSucreFarine‘s recipe. I just cooked it in the Instant Pot because I’m lazy.
I loved the idea of this because 1. I love fig jam, and 2. I had a ton of dried figs.
Simple ingredients. I did add some dried ginger and vanilla.
I cooked the figs in 2 cups of water with 6 tablespoons Balsamic vinegar, 1 teaspoon dried ginger, 1 1/2 cup sugar, 1 tablespoon lemon juice and a pinch of salt. The cooking time for this at max pressure was 20 minutes (at high pressure you’d probably want to go 23 minutes or so) then quick released. Basically you want your figs to be soft.
I use the Instant Pot Max and I truly love that thing. The max pressure is awesome, as is the automated release factor.
After cooking I buzzed the figs in my Breville Sous Chef food processor, with a teaspoon of vanilla.
And add the liquid back in an mix with a spoon.
Add to a pint jar (this makes a pint and a half). Using these funnels and reusable lids really helps.
Allow to cool and ENJOY. This is amazing with goat cheese,
and Prosciutto…
And olives…
I think next time I will actually use just straight apple cider vinegar instead of the Balsamic to see if it gives a little bit of a brighter flavor.
Instant Pot Balsamic Fig Jam
Equipment
- Instant Pot
Ingredients
- 12 ounces dried figs
- 2 cups water
- 6 tablespoons Balsamic vinegar
- 1 1/2 cup sugar
- 1 teaspoon dried ginger
- pinch salt
- 1 teaspoon vanilla
Instructions
- Cook figs with all ingredients, save vanilla, in the Instant Pot on max pressure for 20 minutes or high pressure for 23 minutes. Quick release. Food process figs with 4 or 5 pulses until they are a small size, and add back to liquid. Add vanilla and stir together. Place in a pint and half-pint jar and chill.
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