Balsamic Fig Jam

This gem of a sous vide jam recipe comes from the Anova community. Of course I twisted it slightly… but everyone should come to expect that by now! This jam is wonderful with a cheese tray, crackers, or sliced baguette. I bet this jam would make awesome homemade Fig Newtons too! (hint, hint)

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Balsamic Fig Jam

Prep time: 10 mins

Cook time: 2 hours 15 mins

Total time: 2 hours 25 mins

Ingredients

12 oz black mission figs, stems removed
1 cup white sugar
1 cup water
¼ cup balsamic vinegar
1 tbsp candied ginger, finely chopped
1 tbsp orange zest

Instructions

Preheat the sous vide pot to 190 degrees.
Place all ingredients into a large zip top bag or a vacuum seal bag.
Vacuum seal using the water immersion technique or using your vacuum sealer on the Moist setting.
Place bag in pot, securing to side with a clip, for 2 hours.
Empty contents of bag into food processor and pulse until smooth.

Notes

This jam is wonderful with a cheese plate and crackers or slices of baguette.

The jam can be stored for up to 3 weeks in an airtight container in the refrigerator.

Here is the link to the original recipe - http://recipes.anovaculinary.com/recipe/sous-vide-balsamic-fig-jam

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Preheat the sous vide pot to 190 degrees.

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Place all ingredients into a large zip top bag or a vacuum seal bag.

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Vacuum seal using the water immersion technique or using your vacuum sealer on the Moist setting. Place bag in pot, securing to side with a clip, for 2 hours.

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Empty contents of bag into food processor and pulse until smooth. Store in an airtight container in the refrigerator for up to 3 weeks.