#HomeCanning #Canuary #BackYardHomesteading #HomePreservations
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Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More: https://amzn.to/3sBQFjC
Ball Complete Book of Home Preserving: https://amzn.to/2MBEwMd
Canning Supplies: https://amzn.to/30HRxr1
As you can see in my video I didn’t follow these recipes fully. This is how I cook. I find something I like then adapt it to what I want. I did not realize the fig0balsamic jam recipe is not a canning recipe until after I was typing this out. Please do your own research on canning.
Fig-Balsamic Jam Recipe:
1.5 pound figs
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup bottled lemon juice
2 teaspoons yellow mustard seeds
1.5 teaspons minced fresh rosemary (I forgot to add this….)
1/4 teaspoon pepper
pinch of salt
1) Bring all ingredients to a boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally until rubber spatula leaves distinct trail when dragged across bottom of skillet, 20-30min.
2) Transfer jam to food processor and pulse until uniformly chunky, 4-6 pulses. Let jam cool slightly.
3) Using funnel and spoon portion jam into two 1-cup jars. Let cool to room temperature and serve. (jam can be refrigerated for up to 2 months)
Caramelized Onion Jam
4 whole garlic bulbs (I didn’t add this)
1 teaspoon canola oil
5 cups chopped onions
1/4 cup butter
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1.5 teaspoons of ground mustard
1 teaspoon salt
3/4 pepper
1/4 teaspoon ground cloves (I didn’t add this)
1/2 teaspoon ground ginger (I didn’t add this)
6 cups sugar
1 pouch liquid fruit pectin
1) Remove paper outer skin from garlic. Cut top off garlic bulbs, brush with oil. Wrap the bulbs in foil and back at 425 for 30-35 min or until soft. Cook for 10-15 min.
2) In a Dutch oven, saute onions in butter for 30-45 min or until lightly browned. Squeezed soften garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and clove. Bring to a rolling boil. Gradually add sugar, Stirring constantly. Return to a boil for 3 min.
3) Add pectin, bring to a full rolling boil. Boil for 1 min, stirring constantly. Remove from the heat, let stand for 3 min. Skim off foam. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Wipe rims and adjust caps. Process for 10min in a boiling- water bath.
I love the recipe and made it by guessing the ingredient amounts I saw you put in the pot. How can I get a written recipe with the actual amounts to use.
i just try this recipe and it was a little hard because i'm in france and we don't use "cup" but i finally made it and it was so so good , thank you so much for all the recipe you share with us
What are you using this on and do you have a jar left? My spouse asked me to buy one from you. LOL
that look so good
This looks wonderful however I would be Leary combining recipes that have not been tested.
Wish there were more approved recipes for figs.
Oh my god, this sounds divine; I'm definitely going to make this!
Oh wow. Do you sell any of your items? I’m willing to purchase.
So I know this is an older video but I was so intrigued by it that I walked into the kitchen to tell my husband about it. (I call him the Flavor Master). I kid you not, he was making a dressing for our salad with figs, onions, balsamic vinegar and mint and basil. Definitely will try this jam.
I use a Victorian steam canner for boiling water canning now. It eliminates the need for a huge pot of water for water bath canning. If u use one u will never go back
***victoro canner.
That’s such a cute wooden spoon, with an 8th note cut-out!
Lovely please share the combined recipe
I was not able to find the recipe for this in writing, also the balsamic onions, I dont normally do U Tube, so would love a place to just find the printed recipe and print it out. Yes, I am a boomer, cook books are best for me.
Becky, I just wanted to say thank you so much for sharing this recipe! I made this and shared it with a friend of mine and she put it on ribs and she said they were absolutely fantastic! Mine did not jell up as much so it was more of a bar-b-que sauce. Again thank you so much!! Oh, I used the suggestion from a comment poster below who said to use the slow cooker for the caramelized onions and It works fantastically!! Thank you to all!!!!
Can I substitute dried figs, two 10 oz containers for the 1.5 lb of fresh figs? I can't find fresh figs.
I saw in the video where you add the Apple cider vinegar, but did you end up adding balsamic as well? I also saw in the written recipe where you list out items that were omitted, just didn’t see that one included.
Also, curious how are these holding up? I noticed you mentioned the balsamic one was not intended for canning/water baths. The jam/chutney looks delicious! I think I’ve told 3 people about it and your videos. Love your content and passion for all things cooking and homesteading
You should sell this.
We're the figs frozen?
Just made it! Yum!
I'm going to finish this up in the morning ( onions cooking in crock pot). Can I just add 1/4 tsp citric acid in each pint then water bath this?
I really really love how you adjust your recipes to use what you already have. Very efficient and frugal
I want to do this next year… Thank you!!
It's not the time for butter and white sugar Becky
Ok, I really want to try this but in my hometown (Maine) I can't find fresh figs all i can find is the ones you can find in the bags. Do you think it will still come out the same?
The original recipes (combined) totaled 7 cups sugar, but you said that you doubled the recipes. Was only using 7 cups sugar intentional/correct?
Hi Becky how refreshing it is to see a young person with old world values taste of home recipe books are the best the recipes submitted are old many of them they have definitely stood the test of time for sure I am binge watching your channel absolutely one of my favorites wish you all the best stay safe and stay healthy god bless