I was very excited last week when I snagged perfectly ripe figs to make fig and caramelized onion jam! I’ve made six batches of jams and jellies this season, but I couldn’t resist making one more!

All you need to go with it is crusty bread, some slow roast tomatoes and torn basil leaves, or perhaps this simple balsamic fig jam. SERVES 4. 1 small ciabatta loaf, sliced; ...

For a glaze, mix ½ cup of jam with 2 tablespoons of balsamic vinegar to glaze pork, lamb or salmon. Need a break? ... Fig Jam. Makes about 6 half-pint jars. 8 cups diced figs.

Fig, sweet onion and rosemary jam Sallie Dent Porth of Cameron ... One of her offerings is fig-infused balsamic vinegar. The fig adds a rich fruitiness to the balsamic, and Zakreski suggested ...

Fig Preserves: My shorthand recipe is 1 cup sugar per pound of figs. ... Balsamic glaze. Combine blue cheese, mascarpone and black pepper together in a medium bowl. Set aside.

The judges, a panel of food professionals, liked the recipe's combination of balsamic vinaigrette and fig preserves, which made a tasty marinade for steaks, grilled and served with melted herb and ...

In another small sauce pot on medium low heat, combine balsamic vinegar and sugar; reduce to a syrup consistency. Preheat oven to 375˚. Spread the fig jam onto flatbread and place prosciutto on ...

Add the diced figs, fig jam, reduced balsamic vinegar and thyme in the center of the mushrooms and cook one minute. Add the Marsala to deglaze and simmer to thicken.

Revolutionary? Hardly. But it was delicious. More important, it changed my relationship with jam. It wasn’t just a sandwich spread. And it totally made sense.