Clean figs and remove only the end of the stems. Chop each fig into 6-8 pieces and set aside. Finely chop the onion. Add butter, olive oil and onion to a large saucepan or dutch oven and sauté over medium heat, cooking until the onion appears translucent and soft. .Approximately 15 minutes. Add the figs, honey, sugar, balsamic vinegar, salt and pepper. Combine and bring the contents to a boil over a high heat. Then, reduce the heat to a low/simmer and cook for 4 minutes stirring repeatedly to prevent the jam sticking to the bottom of the pot. The jam will thicken while cooking and it will continue to thicken as it cools.
Once cooled, add to 1-2 small mason jars. Keep refrigerated for up to one month. Serve with your favorite meat dish or as a condiment for cheese. Try our recipe for Blue Cheese and Brie Crostini with Fig & Onion Jam.
Clean figs and remove only the end of the stems. Chop each fig into 6-8 pieces and set aside. Finely chop the onion. Add butter, olive oil and onion to a large saucepan or dutch oven and sauté over medium heat, cooking until the onion appears translucent and soft. .Approximately 15 minutes. Add the figs, honey, sugar, balsamic vinegar, salt and pepper. Combine and bring the contents to a boil over a high heat. Then, reduce the heat to a low/simmer and cook for 4 minutes stirring repeatedly to prevent the jam sticking to the bottom of the pot. The jam will thicken while cooking and it will continue to thicken as it cools.
Once cooled, add to 1-2 small mason jars. Keep refrigerated for up to one month. Serve with your favorite meat dish or as a condiment for cheese. Try our recipe for Blue Cheese and Brie Crostini with Fig & Onion Jam.
