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Blueberry-Fig Jam
Prep
15 mins
Cook
25 mins
Servings
12
Difficulty
Medium
This blueberry fig jam is one of my favorite quick preserves to make when fresh figs are in season. The combination of sweet figs with tart blueberries creates something truly special, and the lime juice adds just the right amount of brightness. What I love most is how simple it is to pull together in under an hour from start to finish. Blueberries are packed with antioxidants that are wonderful for your health, and this recipe requires just a handful of pantry staples. It's perfect spread on toast, stirred into yogurt, or paired with cheese on a charcuterie board.
Ella x
Ingredients
- ¼ cup blueberries¼ cup blueberries
- 22 cups quartered fresh figs
- ¾ cup white sugar¾ cup white sugar
- ½ cup water½ cup water
- 11 tablespoon lime juice
- ½ teaspoon balsamic vinegar½ teaspoon balsamic vinegar
Detail level
Instructions
- 1
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.
- 2
Place the pot on the stove over medium-high heat. Stir continuously as it comes to a boil. Reduce heat to low, and stir 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.
- 3
When jam has thickened, remove from 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.
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