What do you do with figs that are too ripe to bake onto a flatbread?
You make fig jam, of course!
I can’t believe it’s taken me this long to start cooking with figs. And so long to discover fig jam. Because this stuff is amazing. The jam is a nice blend of not-too-overly-sweet with a savory tartness that is just perfect on a piece of toast for breakfast. Or even on a sandwich like this one,
I think I could eat this jam every day. So I guess I will have to go grab some more figs from the store, or buy a fig tree for our garden. Fig tree seems like a good idea.
This fig jam turned out to be sort of my crossbred between fig jam and fig preserves, because sometimes it’s nice having chunks of fruit in jam.
- 2 cups black mission figs, cut into 1/2 inch pieces
- 1 1/2 cups granulated sugar
- 1/2 cup water
- Zest from one lemon
- Juice from one lemon
- Combine the figs and sugar in a bowl and let sit for 1 hour.
- Place the figs in a medium saucepan over medium low heat, mix in the water, lemon zest and lemon juice.
- Cover and let simmer for 45 minutes, or until the juices start to thicken.
- Remove from heat and spoon into jars. Makes 12 oz jam.