Our new house has no citrus trees for juicing. Sigh.
We do have a fig tree however, and it is prolific!
I enjoy figs with cheese and we have been buying fig jam for years to put on cheeses like
Manchego, cheddar, Drunken Goat, etc.
These figs must be sweet! See how the bees like them?
So I decided it seemed right to try make my own fig jam from these babies.
I mostly followed this recipe, but I used about 1/2 the sugar. It’s definitely enough! Also, the skimmer was not needed as there was no foam when I was boiling them.
Basically you chop up all the figs, skins and all, add sugar…
…and refrigerate for an hour or so. Then you boil them for a minute, then put them in the fridge overnight. Take them back out and boil again adding the other other ingredients (I really like the way the balsamic tastes in this recipe!) and let it get thickish. You test the done-ness but putting a spoonful on a chilled plate and letting it sit a sec and then see how runny it is.
Cool it, refrigerate it and voila!
We ate it with cheeses as usual, and I also put some on burrata and arugula with balsamic dressing. Yummo!
This recipe makes a small amount. You’d need to double or triple it if you wanted to can it. I’m not there yet. This was my first foray into jam. It was good. Now I need to come up with a Fig based cocktail! Stay tuned…