Fig Jam

As I was researching seasonal summer fruits, I was so surprised to learn that the fig reaches its culinary peak right about now—late summer. I have always considered the fig a fall fruit, was I wrong.

I talked to one of my favorite vendors, Kate from Dean’s Mediterranean at Findlay Market, about figs and told her to let me know when she had a new shipment arrive. Always providing me the ultimate in customer service Kate called the very next day to let me know that the figs had arrived.

I picked up my order and the first thing that popped into my mind to make was fig jam. It’s so easy to put together and is absolutely perfect on my Buttermilk Biscuits or as the show-stopper on a beautiful cheese board.

INGREDIENTS

1 pound fresh figs

3/4 cup white sugar

1 and 1/2 tablespoons lemon juice

2 teaspoons vanilla paste*

DIRECTIONS

1. Remove stems from figs.

2. Place figs in a food processor and blend until they are broken down to the size of a pea.

3. Add processed figs, sugar, lemon juice, and vanilla paste into a medium sauce pan.

4. Cook mixture over medium-high heat. Bring to a boil until sugar has dissolved, and stir occasionally.

5. Turn down the heat to a simmer and cook between 40 - 50 minutes, stir occasionally. Jam will be ready when the liquid is thick and coats the back of a spoon.

   *Vanilla paste, also called vanilla bean paste, features the actual pod from a vanilla bean infused with a simple syrup-like solution to thicken and concentrate the flavor. It’s the best way to get the richest vanilla flavor into your creations. It’s my curious twist on vanilla extract. It can be found side-by-side with vanilla extract or if you’re feeling adventurous you can make your own.

   If you love figs and you love bourbon, then you will really enjoy this delicious Fig & Bourbon cocktail. And for a tasty treat you must try the Figgy Piggies in a Blanket.