dragonflies in my kitchen

Created by: Cathy Goff

Welcome.

Recently, while on one of my many trips to the grocery store, I saw fresh figs. I thought back to a recent trip with my sister to Santa Barbara where we enjoyed a great small plate that had different melons, fresh quartered figs, fig jam, crumbled goat cheese, chopped pistachios and a balsamic drizzle. It was amazing.

I realized that figs are really making a “come back.” They are being used in all kinds of ways, from appetizers to desserts. We see them on Charcuterie boards, pizzas and bruschetta. Dessert pastries or bar cookies are gaining popularity. Remember the Fig Newton? Is it a cookie or a fruited cake?

I decided to start with something that I use most often and was almost out of, Fig Jam. Yes, you can buy it in the store. There are some awesome varieties in the gourmet section. But, I decided to try making my own, and picked up a pound of Black Mission Figs.

I changed it up a bit and used the juice and zest of an orange instead of lemon. The result was a thick rich jam that rivals that of the store bought. This recipe resulted in 1-8 oz. jar, which I refrigerated, however, if you have lots of figs, and you want to make several jars, you can use a canning method to be able to store in the cupboard for future use, or give as gifts…

Fig Jam : Yield 8 oz.

1 Lemon or Orange (rind and 1 1/2 Tablespoons of fresh juice)

3/4 Cup Granulated Sugar

2 Tablespoons Honey

2 Sprigs fresh Thyme

1 Pound Black Mission figs ( remove stems and quarter)

Peel strips of rind from lemon or orange with a vegetable peeler, being careful to avoid the white pith.

Combine all ingredients in a heavy duty sauce pan or stock pot.

Over a medium-high heat, bring to boil stirring often. Reduce heat to medium-low and simmer until mixture thickens approx. 40 minutes for a looser jam, or 50 minutes for a thick jam. Stirring frequently to avoid the mixture sticking to the bottom.

Discard the Thyme stems and lemon or orange peel.

Using an immersion blender chop until desired consistency. If you do not have an immersion blender, you could transfer the mixture to a blender or food processor, and pulse until desired consistency.

Pour mixture in clean and sterilized 8 0z. jar. Refrigerate for up to one month.

Homemade jam makes great gifts. Try canning the jam using the water bath method. Once cooled, add a label and ribbon. Place in a basket with homemade breads or a savory basket with crackers, cheeses such as goat cheese or blue cheese and sliced prosciutto, and salami.

Hope you enjoy….Cathy