📋 Fig Balsamic Glaze Recipe

This balsamic fig glaze recipe is a savory fig preserve made with fresh figs. It keeps for the winter and it is a unique delicacy to serve at Christmas. In France, it is served with foie gras as the sweet fruity flavor breaks and balances the intense richness of the duck liver. This balsamic fig sauce can also be served with pork, wild boar, venison, or any other wild meat whose strong flavor combines well with a sweet fruity sauce.

Course Canned & Jam

Cuisine French

Keyword balsamic fig glaze, balsamic fig jam, balsamic fig sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings jars

Calories 871kcal

Author Laura Tobin

Equipment

Ingredients

For the fig relish

25 oz figs
1 ½ cup caster sugar
½ cup water
4 tablespoon balsamic vinegar
1 pinch freshly grated nutmeg
1 pinch salt

US Customary - Metric

Instructions

Peel the figs
25 oz figs
Bring to boil water and sugar in a stainless steel pot
1 ½ cup caster sugar, ½ cup water
Once the sugar is dissolved, add the figs
Combine the nutmeg, the balsamic vinegar and a pinch of salt
4 tablespoon balsamic vinegar, 1 pinch freshly grated nutmeg, 1 pinch salt

Cooking the fig glaze

Let the jam simmer stirring regularly
Remove with a skimmer the foam rising on the surface
Boil until the figs are melted into a jam
To know when the glaze is ready, place a teaspoon of fig glaze on a small plate and tilt it
The jam is ready when it doesn't slide down the plate

Canning the fig sauce

Sterilize the jars in the dishwasher or boil them
Fill them with the fig glaze
Cover the top with cellophane if you want to make sure no metal is touching the jam
Seal while still hot and let them cool down in a dry place cover with a cloth

How to serve it

Fill a small serving bowl with some fig jam and bring it to the table.
Place a slice of the foie gras on a slice of savory brioche and a small teaspoon of fig jam on top

Video

Notes

Use matured figs and a good quality Balsamic vinegar
Never use aluminum pots for cooking fruits and vegetables. Best to use stainless steel or copper
Sterilize your jars in the dishwasher
You can re-utilize the glass jars, but you need to buy new lids
When you open the can, ensure that there is a vacuum. If not, the jar was not properly pasteurized and should not be consumed.

Hint: in Europe, we use the reverse canning technique, which is not recommended by the National Center of Home Food Preservation in the USA.

Place the jars in a large pan and cover the jars with water. The water level in the canner should be 1 to 2 inches above the tops of the filled jars. Turn the burner under the canner to its highest setting, cover the canner with its lid, and heat until the water boils vigorously. Process the jars for the recommended number of minutes after the water boils.

Nutrition