Active Time
30 Mins
Total Time
1 Hour
Yield
makes four 1/2-pint jars
Young & Hungry

How to Make It

Step 1

Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.

Step 2

Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil.

Step 3

Meanwhile, in a medium saucepan, combine the sugar, water and balsamic vinegar and bring to a boil, stirring to dissolve the sugar. Add the figs and simmer over low heat, stirring a few times, until they are barely tender, about 10 minutes.

Step 4

Using the sterilized tongs, remove the jars from the hot water and transfer to a large rimmed baking sheet. Pack the figs into the hot jars and ladle the hot balsamic vinegar over them, leaving 1/2 inch of space at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.

Step 5

Using canning tongs, lower the jars onto the rack in the pot of boiling water, making sure the tops of the jars are covered by at least 1 inch of water. Boil the jarred figs over high heat for 15 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will look concave); refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.

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