1. In small batches, place the tomatoes and figs in a food processor fitted with a metal blade. Pulse-chop into 1/8″ size pieces. Place in a nonreactive rondeau.
2. Add the onions, brown sugar, vinegar, salt and pepper to the rondeau. Bring to a boil. Stir frequently. Simmer until liquid has reduced and mixture has thickened.
3. Cool the fig jam mixture. In small batches, place the mixture in a food processor fitted with a metal blade. Pulse-chop until smooth.
4. Place in a covered storage container. Label, date and refrigerate until needed.
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