Ingredients
12
12 servings
- •0.25 cup blueberries
- •2 cups quartered fresh figs
- •0.75 cup white sugar
- •0.5 cup water
- •1 tablespoon lime juice
- •0.5 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.
Nutritional Facts
Per 12 servings
- Calories: 71
- Carbohydrate: 18g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 17g
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