I bought some beautiful, organic figs over the weekend and decided to make fig jam for an upcoming wine tasting party I am hosting. A few people asked me for the recipe so I wanted to share it. It is an adaptation from a recipe I found in Food and Wine Magazine. I altered the sugar a bit (lowered it from 1 1/2 cups to 1 cup and used raw, cane sugar) and cooked it a little longer. The jam turned out great and I can’t wait to serve it with goat cheese and crostinis!
- 2 lbs of fresh, purple figs (remove stems and cut into 1/2 inch pieces)
- 1 1/4 cups of sugar (1 1/2 cups if you prefer sweeter jam)
- 1/4 cup of lemon juice plus 2 tablespoons
- 1/2 cup of water
- In a large, nonreactive saucepan, combine the fig pieces with the sugar and let stand until the sugar is mostly dissolved. Stir occasionally. This should take about 15 minutes
- Add in lemon juice and water. Allow mixture to come to a boil then cut down to a simmer. Let simmer, stirring occasionally, until reduced to a syrupy liquid (fruit will be very soft). This took me about 25 minutes.
- Spoon the jam into 1/2-pint jars, leaving 1/4 inch of space at the top. (I made 3 with a little bit left over in the pan). Close jars and let cool to room temperature. Refrigerate and store for up to 3 months.
- (Actual recipe – http://www.foodandwine.com/recipes/fig-jam)
This is an excellent pairing with sparkling wine. If you try it out, let me know what you think!