Thursday, September 30, 2010

Fig Jam

Figs are one of my all time favorite fruits.  I love to eat them fresh out of the box or wrapped in prosciutto for a quick lunch snack.  There is nothing like fig jam to put on top of cheese and pate.

Fairly soon I will start making some of my chiken liver pate and freezing it for the holidays so this week I also started on the jam to go with it. I don't bother with all the canning and sterilization process for it lasts for a couple of months in the fridge if you seal it well.   Even though you can buy it already made, there is nothing like the homemade stuff.  Maybe this year I will make a little extra and give them as presents to my dearest friends!

Printable Recipe


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


1.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.

2.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.

3.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.


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.
Recipe from Food And Wine

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