Comments on: Clean Eating Recipe : Balsamic Fig Jam

By: Nicole Harris

Nicole Harris — Wed, 18 Sep 2019 23:59:37 +0000

In reply to Johanna Bergstrand. Awesome! Yes, if you have super ripe juicy figs (lucky you!) liquid may not be needed :)

By: Nicole Harris

Nicole Harris — Wed, 18 Sep 2019 23:58:34 +0000

In reply to Pam. I'm not sure. I have never tried it with dates. Let me know if you do :)

By: Johanna Bergstrand

Johanna Bergstrand — Mon, 16 Sep 2019 17:35:51 +0000

I made with green figs and came out more liquidy than last year. I agree with not adding the water next time! I used Black Mission Fig balsamic and gave it such a nice flavor! I thought it was the balsamic not reducing? It’s a nice spread but I like it better as jam. Next time! Love love love this recipe!!! Been making it for a few years now! Thank you!!!

By: Pam

Pam — Mon, 16 Sep 2019 15:37:54 +0000

Just made this jam and it is wonderful! I think next time I’ll cut back on the water. I had to cook it for another 15 minutes after pulsing it, Do you think this recipe would work with medjool dates?

By: Nicole Harris

Nicole Harris — Fri, 08 Aug 2014 20:37:36 +0000

In reply to Mollie. So glad you like it! I hope freezing the jam works.

By: Mollie

Mollie — Thu, 07 Aug 2014 15:43:12 +0000

In reply to Nicole Harris. The jam turned out great. I made two batches. The second time I didn't add any water at all as the figs were so ripe and juicy. We have the big green kind. It's still pretty liquid but I very tasty, more like a sauce than jam. I put lots in the freezer so we'll see in winter how that turns out!

By: Nicole Harris

Nicole Harris — Thu, 07 Aug 2014 04:42:10 +0000

In reply to Mollie. I'm so jealous of your fig tree! I think this jam should freeze okay. I've never tried because I eat it too fast :)

By: Mollie

Mollie — Wed, 06 Aug 2014 04:55:13 +0000

This looks amazing, and I am making it right now! We have a huge tree full of figs. Do you know if this jam freezes well? I’m also not up for canning but would love to save some for the winter.

By: Nicole Harris

Nicole Harris — Wed, 23 Jul 2014 03:56:30 +0000

In reply to Sylvia Hyde. Honestly Syliva, I do not do canning. It is a sort of a phobia of mine. I'm too afraid of contamination. Processing the jars involves boiling and properly sealing. You may want to search for a website that is specifically about the canning process. Good Luck!

By: Sylvia Hyde

Sylvia Hyde — Sat, 19 Jul 2014 07:13:18 +0000

Great recipe! Made three batches and used 4 oz jars to give to friends. Question: what would be necessary to do to process pint jars? I have a fig tree and get quite a few figs. I would like to make more for my pantry. My jars I made did ‘pop’ to seal but is that enough to preserve?