I live for figs, and August is the peak of fig season. As I write this I’m on my way out the door to meet an urban farmer who has an oasis of figs for me to pick. I heard about him and knew I had to meet him. I’ve been looking through my fig recipes as a result and found my Lemony Fig Jam recipe that I’m going to cook up. I’m sure many of you love figs as much as I do so I thought I’d share it for you to try alongside me! Share your fig recipes with me on social media using #ModernPioneering, I can’t wait to see them.
Lemony Fig Jam:
This is a chunky jam, best made with tender ripe figs. If you want a smoother effect, the smaller you cut your fig pieces, the less lumpy it will be. Ripeness will also affect how smooth the texture becomes. For fun variations, substitute white port, Grand Marnier, Limoncello, or your favorite liqueur for the water; substitute rosemary or thyme for the oregano; and substitute high-quality white or red balsamic for the lemon juice. The possibilities are endlessly delicious.
What’s your favorite fig recipe? Also try these Dove and Fig Kabobs, they pair well with your favorite meat.
“Lemony Fig Jam”
- 4 pounds fresh figs washed, stemmed and cut into ½-inch pieces
- Zest and juice of 2 lemons
- 8 sprigs fresh oregano leaves picked
- ½ teaspoon sea salt
- ½ cup honey
- Combine all of the ingredients with 1 cup of water in a large, nonreactive saucepan over medium-high heat, cover, and bring to a boil.
- Remove the lid and reduce the heat to a simmer over low heat. Stir the mixture. Let it continue to cook, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 35 minutes.
- Spoon the jam into jars and allow to cool before being stored.
- Store in jars in the refrigerator for up to 3 months. Alternatively, process the jam in a hot-water bath for 5 minutes. It will store in a cool dark place for 12 to 18 months.