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Homemade Fig jam

August 3, 2015 · 5 Comments

Homemade Fig jamIf you ask me what my favorite fruit is, I won’t hesitate to say figs. It’s more than a delicacy of a fruit, only around for a short time during the year. Unless you have an orchard with several fig trees, like my grandfather on his farm in Portugal. So this little sweet delight, is more than just a piece of fruit, it’s a symbol of a bond between a grandfather and his granddaughter. Homemade Fig jamHomemade Fig jamIsn’t it funny how we associate the simplest of things in our daily life with cherished people or memories. And this delicious fig jam does that me. I made a big batch while I was in Portugal, because although I was tempted to bring back home a jar since I made it with my grandfather’s figs, it was so that my family could have something I made once I was back home, here in the states.

But back to this fig jam, it’s quite simple too, just how jam should be made. With just four ingredients, you have a jam that is absolutely delicious and on just about everything too…like on toast with or without cheese, atop a yogurt parfait, or in a sauce atop  a cake.Homemade Fig jamAs the figs cook down, they become a thick jam, and the kitchen slowly fills with the sweetest scents. Which is why fig jam is best made when the fruits don’t look their best, but are naturally as sweet as pure honey.  So hold off on adding too much sugar, you’ll only need a small sprinkling of it. The figs have enough of their own for this jam. Homemade Fig jamIf you happen to see them in large quantities at your local market, pick up a good amount of them to enjoy fresh now, and then as this jam throughout the rest of the season. Homemade Fig jam

Fig Jam

Ingredients {makes a pint}

1 1/2 pounds – Fresh Figs {stemmed + quartered}
2/3 cup – Granulated Sugar {adjust to your liking}
Zest + Juice of 1 lemon
1 1/2 T. – Port Wine or liquor of choice {Optional, may substitute with water}
Pinch of Salt

Recipe {Adapted from Tartlet Sweets}

In a large bowl, stir the figs, sugar, zest, juice, port {or water}, and salt together. Allow to sit for 30 to 45 minutes to macerate. Place fruit mixture into a large pot, cook over medium heat and bring to a boil, stirring frequently. Cook until mixture has thickened {about 20 to 30 minutes}.

For a thicker jam, allow to cool a bit, then slightly chop fruit with an immersion blender or food processor. For a smoother jam, allow to process longer until desired consistency is achieved, then stir in vanilla. Cool to room temperature, or store in an airtight container in the refrigerator for 3 to 4 weeks.

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Filed In: Desserts, Food, How To, Inspiration, Lifestyle, Recipes, Vegetarian / Tagged: fig desserts, fig jam, fig recipes, figs, food, homemade fig jam, homemade jam, recipes

Trackbacks

  1. Honey Cake with Honey Fig Sauce | The Dreamery says:
    August 14, 2015 at 7:01 am

    […] I’m also sure that I like this sauce much better since I added a few tablespoons of the homemade fig jam I made days […]

    Reply
  2. Friday Favorites: Portugal | The Dreamery says:
    August 21, 2015 at 7:03 am

    […] and orange trees make this a fragrant reading nook. There were plenty of figs to be eaten, as jam and cake, but mostly fresh atop yogurt with homemade honey and homegrown almonds and hazelnuts. […]

    Reply
  3. Last of Summer Loves | The Dreamery says:
    September 18, 2015 at 7:02 am

    […] Homemade Fig Jam […]

    Reply
  4. Favorite 2015 Recipes | The Dreamery says:
    December 28, 2015 at 8:01 am

    […] […]

    Reply
  5. Brown Sugar Fig Ice Cream – The Dreamery Events says:
    September 14, 2016 at 9:40 am

    […] a tree, but instead I’m savor what I’m dealt. These are the days I totally wish I was in Portugal, grabbing buckets of these gems whenever I […]

    Reply

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