This blueberry and fig jam recipe turns six ingredients into a heavenly addition to toast, sandwiches, goat cheese, or a bowl of vanilla bean ice cream.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
71 Calories
Recipe Instructions
Step 1
Mash blueberries in a small bowl with a fork; transfer to a 3 ½-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar; lightly pulse with an immersion blender until mostly smooth and some chunks remain for texture.
Step 2
Place the pot over medium-high heat; stir continuously until comes to a boil. Reduce heat to low; 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. Remove jam from the heat when jam has thickened; cool slightly, about 10 minutes.
Step 3
Pour jam into a sterilized jar with a hermetic seal. Cool completely before refrigerating.
