- 1 3/4 pounds fresh black mission figs
- 1 medium lemon
- 3/4 cup balsamic vinegar
- 1/2 cup honey
- 3 teaspoons fresh rosemary, minced, or 1 teaspoon dry rosemary, crumbled
- 1/2 teaspoon coarse salt
- Wash figs and remove stems. Cut into quarters. Cut lemon into quarters and remove seeds. In a food processor, working in batches, finely chop figs and lemon. You should have about 4 cups. Transfer to a slow cooker or shallow pan, such as a 13 x 9-inch baking dish.
- Stir in balsamic vinegar, honey, rosemary and salt. If using a slow cooker, cook on HIGH 4 hours, setting lid ajar for last hour, or until mixture is thickened. (If using oven, preheat oven to 300F; cover shallow pan with foil and place in oven. Cook 3 hours. Remove foil and continue to cook one hour longer, or until mixture is thickened.)
- Prepare 5 half-pint jars with two-piece lids by washing jars and keeping hot; place flat lids in simmering water to warm. Prepare hot-water bath canner by filling with hot water deep enough to cover jars by at least one inch. Place canner over high heat.
- Fill jars with fig mixture, leaving 1/2-inch headspace. Wipe jar rims with paper towel dampened with white vinegar to remove any spills; add lids and rings, tightening rings only to finger tight. Place jars in canner. Cover canner.
- Begin timing when water is at a full rolling boil. Process 10 minutes. Remove canner from heat; leave covered 10 minutes. Remove canner lid and let jars “temper” 5 minutes longer to minimize temperature-change shock. Place jars on a towel and let stand 24 hours before labeling and storing in a cool, dark place. Preserves will thicken as they cool and will keep for 1 year.
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The recipe was originally published as Fig Preserves with Balsamic Vinegar, Lemon and Rosemary on Relish.com