My wonderful tennis friend, Penny, shared some of her homegrown figs with me recently. They have accompanied Marinated, Grilled Lamb Chops in a Walnut, Fig and Goat Cheese Salad and are also showcased in homemade Fig Jam. I devoured some of the fig jam atop of softened Triple Creme Brie cheese served on Whole Wheat & Flax Seed Crackers and as a result I’ve gone to fig heaven!
The recipe was so simple, it’s almost embarrassing to post, but it is so delicious that I must! If you find yourself able to obtain some ripe fresh figs, I urge you to try this. Just make sure you keep someone around when you eat it to keep you from finishing the entire amount in one sitting and going into a fig coma!
Fig Jam
- ACTIVE: 30 MIN
- TOTAL TIME: 45 MIN PLUS COOLING
- SERVINGS: MAKES THREE 1/2-PINT JARS
- •MAKE-AHEAD
- 2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
- 1 1/2 cups sugar
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1/2 cup water
- In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
- Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
NOTES Variation: Substitute 1/2 cup of white port for the water and add one 4-inch sprig of rosemary with the lemon juice; discard the rosemary before jarring.
(Adapted Food & Wine, Grace Parisi)
(Printable recipe is available in my recipe index under Sauces)