I'm pretty sure if you you do, you'll enjoy it.
Thanks for the point, I appreciate it.
Edited by GaryHibbert - 9/2/16 at 6:56pm
Gary, A copy of the jam that I make, along with some notes, is below.
1 tablespoon EVOO
2 tablespoons finely chopped shallot
2 teaspoons minced garlic
1 teaspoon minced fresh ginger root
2 lbs. fresh figs, stems removed and coarsely chopped
1 cup granulated sugar
1/2 cup balsamic vinegar
1 teaspoon black peppercorns, tied into a sachet
Fresh lemon juice, to taste
To a small sauté pan, add the oil and warm. Add the shallots and cook, stirring frequently, until they are softened and translucent, 3-4 minutes. Add the garlic and ginger, and repeat, stirring for 2-3 minutes. Remove from the heat, and set aside.
Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan, and bring to a mild simmer over medium heat. Lower the heat to maintain a very gentle simmer and cook, stirring to break up the large pieces of fig, keeping a somewhat chunky consistency, until the jam reaches a thickened and syrupy consistency. Remove from the heat, and set aside.
Remove the peppercorn sachet and stir in the shallot, garlic, and ginger mixture, as well as the lemon juice, to taste. Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate.