Homemade Fig Jam
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
To substitute the Sichuan peppercorns for regular whole peppercorns; place the peppercorns into a bit of cheesecloth and tie with a string to create a little bag for the peppercorns to steep into the jam; remove prior to processing.
  • 8 ounces Dried Figs (Turkish).
  • ½ Cup Balsamic Vinegar
  • ½ Cup water
  • 1 Teaspoon Sichuan Peppercorns
  • Honey, to taste
  1. Cut the figs into ½ inch pieces. Place in a saucepan with vinegar, water and peppercorns and cook over medium heat for 15-20 minutes until soft and re-hydrated. Cook a bit further until boiling and liquid appears syrupy. Turn off the heat and allow to cool.
  2. Process a few times in a food processor until your desired texture is reached. I left a few chunks in. Add a teaspoon or more of honey, to taste. (I did not end up adding any honey- my figs were really sweet!)
Recipe by The Fast and the Foodiest at http://new.fastandfoodiest.com/?p=1779