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.
Ingredients for 8
12 ounces dried mission figs
1 cup water
1 cup granulated sugar
1/2 cup balsamic vinegar
2 sprigs fresh rosemary
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
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.
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.
Store, refrigerated, in an air-tight container for up to three weeks.