Sous Vide Balsamic-Fig Jam


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Most cheese lovers always have some variation of balsamic-fig jam on hand at all times. It’s the perfect accompaniment to a variety of soft and hard cheeses. Now, with the Anova Sous Vide Precision Cooker, you can easily make your own Balsamic-Fig Jam at home - and it's absolutely delicious.
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Pro-level cooking techniques made simple.

Ingredients for 8

  • 12 ounces dried mission figs

  • 1 cup water

  • 1 cup granulated sugar

  • 1/2 cup balsamic vinegar

  • 2 sprigs fresh rosemary


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (87°C).

  • Step 2

    Combine all the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the jam to a bowl and smash any large pieces of fig with a spatula.

    • Step 1

      Store, refrigerated, in an air-tight container for up to three weeks.

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190 F / 87.8 C Recipe Temp
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