Balsamic Rosemary Fig – 7.5 oz.


We use traditional balsamic vinegar, which has been aged at least 12 years, in our Colorado Mountain Balsamic Rosemary Fig Jam. Little known outside of Italy until relatively recently, balsamic vinegar has been produced by families of the small towns of Modena and Reggio in the Emilia Romagna region of Italy for over a thousand years. This gourmet condiment, made from grapes using an aging process similar to wines, was valued in Medieval times for its healing abilities, particularly for its pain-relieving properties.

SKU: J800070 Category:


INGREDIENTS: Mission Figs, Evaporated Cane Juice, Pectin, Balsamic Vinegar & Salt

How to Use

This jam pairs well with hard, aged cheeses such as Parmigiano-Reggiano, Pecorino Romano, and aged Goudas. At the same time, it complements soft cheeses such as goat and stronger blue cheeses. Substitute it for mayonnaise or mustard on a turkey sandwich; use in making salad dressings and meat marinades; offer it as a condiment on the dinner table with grilled meats, roasts, and even hamburgers; melt it over veggies.

More Information

Weight:  7.5 oz

Dimensions:  2.5 x 2.5 x 3.5

Pectin: The main raw materials for pectin production are dried citrus peels or apple pomace, both by-products of juice production. The pectin that we use is derived from citrus peels and  is produced in Europe not in China.

Brix:  Brix is the term used a lot within the jam and jelly manufacturing industry, among others? Brix is actually the reading of total soluble solids within a batch. A soluble solid, for example sugar is a soluble sold… you take sugar, you put it in water, it will clarify. You can’t see it. You remove the water from the sugar. You cook it off. It will re-crystallize. It is a soluble solid. Fruit has natural sugar, natural acid. Those are soluble solids as well. So, the brix reading is a combination of all of those that come together. So, when you say that you want 65 brix, that is the sugar that’s added, it’s the natural sugar in the fruit, it’s the natural acid in the fruit, and also if there’s any additional lemon or citric acid that was added it certainly would be part of the soluble solids as well.

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