Balsamic, fig and onion "jam"

Name: Balsamic, fig and onion "jam"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 1 Tablespoon Light Olive Oil, Vegetable or Canola Oil; 1 Small Sweet Onion - Vidalla or White (about 1 cup) - finely minced; 2 Garlic Cloves (about a tablespoon)- minced; 1/2 Cup Light Brown Sugar; 12 Fresh Figs - washed and stems removed - cut into quarters; 1 Cup Balsamic Vinegar (use a good quality, real balsamic); 1 Teaspoon Kosher or Sea Salt

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Other

Very Easy

45 min

Ingredients

1 Tablespoon Light Olive Oil, Vegetable or Canola Oil
1 Small Sweet Onion - Vidalla or White (about 1 cup) - finely minced
2 Garlic Cloves (about a tablespoon)- minced
1/2 Cup Light Brown Sugar
12 Fresh Figs - washed and stems removed - cut into quarters
1 Cup Balsamic Vinegar (use a good quality, real balsamic)
1 Teaspoon Kosher or Sea Salt

Preparation

Preparation15 min

Cook time30 min

Use a 3 or 4 quart sauce pot. Heat the tablespoon of oil over medium-high heat until the oil begins to shimmer.
Saute the minced onions until they begin caramelize and turn light golden brown - about 10 minutes.
Add in the minced garlic and saute for two minutes. Add in the brown sugar, stirring to incorporate and melt the sugar, about 2 minutes.
Next, add in the figs, the cup of balsamic vinegar and the salt. Bring the mixture to a boil and then reduce the heat to a simmer.
Cook, over lowest heat until the vinegar is reduced by at least half of it's volume, the figs break down and the mixture thickens; simmer for about 45 minutes to an hour.
Stir occasionally to keep the mixture from burning on the bottom. When the jam is thick enough for a spoon to stand up in it and is no longer watery, ladle it into a hot, clean glass jar and allow to cool before refrigerating.
If canning, use sterilized jars and lids and seal with a new lid; process in a water bath for 15 to 20 minutes, cool and make sure the lid sealed and "popped" shut.

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