Balsamic Fig Jelly Recipe!

Here it is - my refined and best and final offer for fig jelly...

3.5 lbs figs  (once chopped, yield will be about 10 cups of figs)

Cut off small part of tops/bottoms of figs.  Wedge slice into 4-6 slices per fig depending on size.  Throw into a heavy bottom sauce pan.

3.5 C sugar

1 ¼ C balsamic vinegar

1 TS fine black pepper

Pinch salt

Pinch thyme

2 bay leaves

Pour all over figs.  Turn on heat and cook until boiling.  Stir occasionally and continue to cook on a high simmer for 1 hour and 30 minutes or until desired thickness. 

If you under cook, the product will be runny.  I prefer a thicker syrup.

ADDITIONAL DIRECTIONS/ INSTRUCTION: 

Ladle into clean pint jars following comment canning processes.  Clean jar tops, put on lids and process. Process for 5-8 minutes in a boiling water bath.  Remove from water and let cool.

Don't want to can?  Eat it fresh now, keeps chilled up to about a week in the fridge. 

The Big Fig (jelly)

Well it has happened, I started a blog, run.

No really, I need a place to dump my musings and ramblings other than the hall closet of garage...all filled. And like said spaces, I'm sure my postings too will come with a fair amount of let me tell you what I think, probably due to gin.

So were here. This summer has brought an unusual drought resistant bounty of figs, which have been turned into a delicious fig and balsamic jelly. I have not canned this much in years. Its easy folks. Goes well with pork, and is great with goat cheese!   I have made 16 1/2 pints so far, and a bucket of about 50 more figs was sitting on my counter top again last night........farm stand anyone?