Fall is for Figs!
Autumn brings pumpkins and apples to mind, but very rarely do figs make the list. Figs offer immense versatility and deserve far more recognition. They can elevate any meal of the day and instantly add a refined touch. We want to honor the unsung hero of fall, the fig.
Uses for Your Fig Jam
* Combine fig jam, mozzarella, blue cheese, and pancetta to make a delicious pizza.
* Try baked Brie with a layer of fig jam.
* Make a roast: sauté an onion with some garlic and balsamic vinegar. Add enough jam to cover a pork roast. Roast until your instant read thermometer reaches 160 degrees. Rest 15 minutes and carve.
* Top a flatbread with melted smoked blue cheese topped with a salad of greens in a fig
vinaigrette with toasted pecans.
* Two words: fig tarts
I am so pleased that the figs from my local farmers are amazingly plentiful this year!
Yield about 10 half pints
5 lbs figs
6 cups of sugar
¾ cup water
¼ cup lemon juice
Completely cover the figs with boiling water and let it sit for about 10 minutes
Drain, stem and chop the figs, measure 2 quarts
For more info visit the National Center for Food Preservation
Combine the figs, sugar and water in a large saucepan.
Slowly bring to a boil stirring until the sugar is dissolved. Cook rapidly to the gelling point.
As the mixture thicken stir often to prevent sticking. Add the lemon juice and cook one more minute.
Remove from heat. Skim the foam if necessary.
Ladle the hot jam into hot jars leaving a ¼ inch headspace. Adjust the two piece caps.
Process for 15 minutes in a boiling water bath canner.