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.
| Fig 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.
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{ 3 comments… read them below or add one }
I LOVE fig jam- I need to find some fresh figs!
There used to be a vibrant fig tree at my grandparent’s home… after they passed away, we let the area around it get overgrown & now they are no more. Fortunately, the blueberry bushes have faired better, but I so wish the figs were still a part of the package there
The fig tree in my grandmother’s backyard is LOADED with figs. So much so that we don’t know what to do with all of them. I made my version of your fig and goat cheese flat bread and loved it! I’m going to make preserves with the rest!