Thomas Keller’s Fig Jam and Summer Heat

The humidity is thick, the air is stagnant, I am being too kind, the air is dead.  My photo cannot escape it either, it’s impossible.

We just grabbed a bottle of wine, cut a wedge of blue cheese, wild boar sausage, and fresh fig jam.  If you have not enjoyed jam with cheese, you are missing out on something special.  Fig jam is particularly special with blue cheese.

Thomas Keller’s Fig and Balsamic Jam
Makes 2-1/2 cups
Recipe from ad hoc at home

2 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
1-1/2 cups granulated sugar
1/2 cup balsamic vinegar
1 teaspoon black peppercorns, tied into a sachet
Fresh lemon juice

Combine the figs, sugar, balsamic vinegar, and sachet into a large saucepan and attach a candy thermometer to the pan.  Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the larger pieces of fig, keeping a chunky consistency, until the jam reaches 215 degrees F.  Remove from the heat.

Remove the sachet and stir in lemon juice to taste.  Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.


39 thoughts on “Thomas Keller’s Fig Jam and Summer Heat

  1. I made tons of fig jam this year and now all the figs are gone….I'll have to try and remember this next year.wild boar sausage….never seen that hereneither the hubby or I can get past the smell of most blue cheese


  2. It's hot here too this summer and to beat the heat we often have just a loaf of fresh bread and wine for dinner on the patio. This fig jam is awesome. I planted a fig tree this year, so I'll be saving this recipe.Mimi


  3. I love (and have) fig jam – but will definitely try this – at last – a Keller recipe that is accessible! Actually your dinner – is my favorite way to eat!


  4. I have same fig jam, of course it isn't as nice as Thomas Keller's. Friends brought us a lovely wedge of blue cheese. If I buy a loaf of crusty bread, I think I have made dinner. Great idea. I hope everyone living with the hot weather gets some relief soon.


  5. Velva, you guys sure know how to live! You know what I like about fig jam? It gives me the excuse to eat more cheese! YUM! What a fabu flavor combo. I think I might head out to get some figs today….have a wonderful Sunday, girl!


  6. I've been whining how my tomatoes are pretty much green, because we've had scarce sunshine and temps in the mid 60's for most of the summer. Maybe I shouldn't complain. I'd wilt in your kind of weather conditions. I love me some figs. So, what kind of cocktail did you have with this?


  7. This recipe seems so easy! And my husband loves figs. What a wonderful way to surprise him. He's a brie fan so we'll try it with that. Thanks for the inspiration!


  8. Hi lovely lady.I love figs sounds so great for a dip in the summer !!! Thanks so much for your lovely comments on my new Tablescape, and becoming my newest follower on my Blog. Im a follower on yours now.XXOO Diane


  9. I buy a fig butter at a local shop and love it with cheese… I'll bet this is even better! Now, I am intrigued by the wild boar sausage. I'd love to have been sitting at this tasting!


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