I arrived home from the gym this morning to find that my husband had picked a small bucket of figs (more than we can eat). I pulled out my Preserving with Pomona Pectin book and made a batch of fig-balsamic jam. My husband was the one that ate the left-over peach preserves with a spoon (he also spirited away a jar to brush on his salmon while he had it on the smoker yesterday). I think we have a new addiction – the fig-balsamic jam smelled kind of wine-like when cooking (must be the balsamic vinegar). The residual heat from the cayenne pepper is just right. The jam is fabulous … I think we’ll try it on Trader Joe’s mini croissants for breakfast tomorrow.
Linda M. Smith
September 16, 2013