• Chef Mel

FIGGY JAM

My abuelo has a giant fig tree in his backyard that produces an abundance of the gorgeous fruit every summer, so much I don't know what to do with it! Whenever he gifts me some, I wash them and store them in the freezer. When I have at least 2 pounds worth, they are tossed with sugar and simmered with other delicious ingredients to create the most luxurious of jams. If you don't have an abuelo with a fig tree, store bought figs are fine.


YIELD: about 3 cups


INSTRUCTIONS

2-3 pounds of fresh figs, cleaned and quartered

1 CUP of sugar

¼ CUP of honey or agave

2 TBSP balsamic vinegar, plus more for tasting

2/3 CUP white wine

¼ tsp+ salt, (to your taste preferences)

Optional, fresh orange zest or pinch of cardamom


PROCEDURE

1. Toss figs with sugar and let sit at room temperature for 30 minutes until fruit has macerated and the sugar has dissolved into a gorgeous fruity sauce

2. Add honey, balsamic, wine, and salt and bring to a rapid simmer, stirring occasionally. The sugar and fruit mixture will be sticky and likely to burn if settled too long.

3. Lower heat to simmer and allow figs to bubble away stirring occasionally. The figs will over time begin to caramel with the sugar into a thick and jammy consistency. As you stir, break up any large pieces of fig that is taking longer to cook

4. Once jam is thick, and you can see the bottom of the pot for a couple seconds when you scrape your spoon through the pot, turn off heat and allow to cool to room temperature

5. Store in airtight container (mason jars are ideal) in fridge for 3 weeks or in freezer for a couple months.



USE IN RECIPE IDEAS:

On toast with cream cheese, in baked brie, on a cheese board, in a sandwich, as a cookie filling, on a cheesecake, in oatmeal/yogurt, etc!!


ENJOY!







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