Fig Jam
While doing some research on Italian New Year’s traditions I found that it was common (and in some cases still is) to gift jars of figs in honey at the start of the year to friends and loved ones as a symbol of the sweetness you hope they find in the new year! So I decided to kick off this year with this fig and honey jam to wish you all a very sweet 2020!
I decided to use dried figs as fresh ones are hard to come by this time of year and aren’t very flavorful. Then I added some lemon juice to help break them down, and a bit of lemon zest to keep the flavor bright. In sticking with the ancient tradition I used honey to sweeten the jam a bit - which I always like better than sugar because honey is LOADED with nutrients, and is naturally antibacterial and antiviral! So good for you, especially this time of year! Finally I decided to balance it all out with a touch of vanilla from a vanilla bean. If you don’t have a bean - don’t fret - a teaspoon of vanilla bean paste or extract will work just fine here!
My husband has been eating this stuff by the jarful! He puts it on toast with butter, adds it to his oatmeal, or makes a PB&J out of it post-workout! Me? I like it best paired with my homemade ricotta and spread on toast. You can also use it in my baked brie recipe! What will YOU do with it?
Check out the video and grab the recipe below!
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Fig Jam
Makes 2, 16oz. jars
3/4 lb. dried figs, roughly chopped
1 C. water
juice & zest of 1/2 a lemon
1/4 C. honey
1 vanilla bean (or 1 tsp. vanilla bean paste or extract)
pinch of salt.
Combine all ingredients in a medium saucepan. Bring to a boil.
Reduce heat and bring to a simmer. Simmer for 15 minutes or until figs are soft and start to break apart.
Remove the vanilla bean from the pot. Slice in half lengthwise and open the bean. Gently scrape the tiny black seeds out of the bean and return them to the pan with the jam. Stir well to get the seeds mixed in.
Transfer the mixture to a food processor. Process until smooth and any large pieces of figs are gone (this step is optional if you want a chunkier texture).
Transfer to mason jars and seal. Store on a towel, upside down until jam cools completely. Then store in refrigerator. The jam will last for several weeks in the refrigerator.