Fresh figs can be found this time of year in the produce section at some gourmet groceries stores or farmers markets. Believe it or not there are about 6 different types of figs: Black Mission Figs, Brown Turkey Figs, Adriatic Figs (also called white figs), Calimyrna Figs, and Kodota Figs which are less sweet than the other figs.
I found the Brown Turkey Figs, and they are very sweet. Figs are one of those fruits that can be used for so many things. You use them in a salad, on a cheese platter freshly cut or in jam form like this recipe. you can also use it to baste on a pork tenderloin or chop. It would also be really great with lamb. And of course my original intent when I bought the figs was to braise them in a port and serve over ice cream, but I decided I would make this jam instead.
I hope you enjoy this recipe! If you like it, I would love to have you comment on my blog post for this recipe.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
cips
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- 2 cartons figs
- 2 1/2 cups sugar
- 1 teaspoon vanilla bean paste
- 2 lemons
- 2 teaspoons balsamic vinegar
Ingredients
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- Cut the top part of the stem off of the figs and dice.
- Place the figs in a large bowl with the sugar and mix. Set in the refrigerator for one hour.
- Place the fix and sugar mixture in a sauce pan and turn on medium to medium low heat.
- Add the zest of the 2 lemons along with their juice.
- Add the rest of the ingredients and cook for approximately 30 minutes or until the mixture thickens. Frequent stir until done.
- I personally like to keep the jam chunky, but if you wanted it more smooth you could put the jam in a food processor to puree if you wanted.
- Once done, you can store in mason jars and refrigerate. The jam should last like most other jams because of the acidity of the lemons and balsamic vinegar.
Ways to use my fig jam:
- Serve with a cheese platter
- Serve over ice cream
- Serve on toast
- Make PBJs
- Baste over pork or lamb
- Great gift idea in mason jars
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