Eosinophilic Esophagitis Friendly Fig Jam with Balsamic
Total time1 hr 15 min
Prep time10 min
Cook time35 min
4.7(4)
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Learn more →Ingredients
16 servings
- 1 lb fresh figs (or dried figs, stems removed), roughly chopped
- ½ cup granulated sugar
- 3 tbsp balsamic vinegar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp kosher salt
- 1 sprig fresh rosemary (optional)
Instructions
- 1
Combine the chopped figs, sugar, balsamic vinegar, lemon juice, lemon zest, and salt in a medium saucepan. Stir to coat the figs evenly, then let the mixture sit for 5 minutes until the sugar begins to dissolve and the figs release some juice.
- 2
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally, until the sugar is fully dissolved, about 3–4 minutes.
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