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Fig Jam & Other Silliness

I’ve decided that I might be insane. For example, I drove up to Dallas last night after attending a very important pumpkin carving party where I ate ribs and chicken legs like a cave woman.

I couldn’t tell how fast I was going because for some reason the speedometer on my car changed to kilometers so basically I feel like a race car driver at all times now. 125 baby!

When I arrived to my hotel, there was a very large turkey waiting for me in my room.

It was actually cooked.

By Whole Foods.

So at 1 a.m., I slipped under the covers of my very lumpy bed and dozed off to the smell of a 20 pound cooked turkey.

I woke up every hour too, because I kept thinking I was oversleeping even though it was clearly pitch black out.

Are you wondering how this transpired?

So am I.

I’ve been doing the morning show circuit a bit lately, cooking up various recipes.

One time, I walked in at 5 a.m. to this one station where it was pitch black except for a weather woman putting on her makeup at her weather station. So next time you see someone reporting the weather very earnestly think about how they were probably just applying mascara in a large glowing magnifying mirror a few minutes earlier.

But on these shows I cook things. Like turkeys and jam and pizza.

Sometimes I prep ahead of time. One time, the prep kitchen at Whole Foods let me prep things there.

Also, here is my tip of the day: If you’re in a rush or need something prepped for you and delivered for you ahead of time, like a 20 pound turkey at 1 a.m. in Dallas, Texas…for example… Whole Foods really is a great resource. I imagine they would be especially useful during the holidays if you need them to shop for you and have the groceries ready to just dip in and pick up from the desk.

Or if you need to slice a turkey for all the lovely folks in Dallas for a Thanksgiving special. Just a handy tip of the day my friends.

Here is my jam from a recent recipe on a recent show!

“Fig Jam”

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 1/2-pint jars


  • 4 pounds fresh figs washed, stemmed and cut into ½ inch pieces
  • Zest and juice of 2 lemons
  • 8 sprigs fresh thyme leaves picked
  • ½ teaspoon sea salt
  • 1 cup water
  • ½ cup honey


  • Place the the fig pieces with the lemon juice, zest, thyme, sea salt, and water in a large, nonreactive saucepan over medium-high heat and bring to a boil.
  • Add the honey and simmer the figs over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
  • Ladle the jam into six 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months or process the jars in a boiling water bath for 10 minutes.
  • Variations: Substitute white port, Grand Marnier or your other favorite liqueur for the water. Substitute rosemary for the thyme. Substitute high quality white or red balsamic for the lemon juice.


  • Bev Weidner
    Posted October 25, 2011 at 7:21 am

    I could smear that fig jam all over the turkey and be the happiest lady alive.

  • Nicole
    Posted October 25, 2011 at 7:26 am

    Thanks for this! I made a batch of fig jam a few weeks ago and did not love it – it just didn’t taste figgy. I like the lack of granulated sugar in this recipe, can’t wait to try it out! Did you incorporate the thyme directly or use a satchet?

    • Post Author
      Posted October 26, 2011 at 9:57 am

      I incorporated the picked time directly. I like a little herb even in my sweet things 🙂

  • Miss
    Posted October 25, 2011 at 7:36 am

    I am really drooling thinking of your fig jam and smoked turkey.

  • JulieD
    Posted October 25, 2011 at 7:49 am

    That’s so awesome about Whole Foods…love them! Your fig jam recipe looks amazing! I might be swayed to get into canning. 🙂

  • Amy
    Posted October 25, 2011 at 7:57 am

    Too funny! I hope the turkey show went well.

  • HeatherChristo
    Posted October 25, 2011 at 8:00 am

    This sounds so good! I love the little clip of you prepping!

  • susan
    Posted October 25, 2011 at 8:24 am

    I, too, made fig jam last week. However, I am loving the use of thyme and sea salt. This cold replace my cranberries this holiday season!

  • Maria
    Posted October 25, 2011 at 8:24 am

    I love fig jam!

  • Molly Chester
    Posted October 25, 2011 at 8:46 am

    This looks amazing. I have been on the hunt for all jams without added granular pectin. I also want to try to make my own pectin. Have you ever tried that? Maybe we could do it together when you come visit the farm! 🙂

    • Post Author
      Posted October 26, 2011 at 9:56 am

      I would love that. I have never ever made my own pectin, I actually didn’t know you could!

  • Cookbook Queen
    Posted October 25, 2011 at 9:42 am

    Loved seeing you on video!! Hope the show went well (P.S my Jeep did that kilometer thing awhile back…almost gave me a heart attack!!)

    • Post Author
      Posted October 26, 2011 at 9:55 am

      Were you able to fix it? I got my first ever speeding ticket yesterday and the officer looked at my like I was crazy because I told him, “no officer, I actually have no idea what speed I was going. Do you know how to convert kilometers to miles?”

  • shelly (cookies and cups)
    Posted October 25, 2011 at 10:01 am

    Could you be any cuter?
    Can you believe I’ve never eaten a fig? At least one that’s not encased in “newton”. Shame on me.

    • Post Author
      Posted October 26, 2011 at 9:54 am

      It is one of my new life goals to eat a fig with you 🙂

  • Amanda
    Posted October 25, 2011 at 10:05 am

    You are so cute!!!! Am SOOOOOO proud of you for taking the world by storm… Girl Hunter style!!

  • Sylvie @ Gourmande in the Kitchen
    Posted October 25, 2011 at 11:39 am

    Love fresh figs, and you’re right making jam is the best way to preserve them. I like the addition of a bit of thyme to the jam.

  • aida mollenkamp
    Posted October 25, 2011 at 12:40 pm

    Oh, how I love fig jam. Thanks for the recipe, Georgia!

  • Allison [Girl's Guide to Social Media]
    Posted October 25, 2011 at 4:50 pm

    I am a huge Wholefoods Market fan! The best ever. Thanks for sharing your morning show adventures with us.

  • Nancy@acommunaltable
    Posted October 25, 2011 at 4:54 pm

    If this were me, I’d probably still be camped out in the hotel room happily plowing through the turkey slathered with some of that jam!!!

  • marla
    Posted October 26, 2011 at 5:10 am

    I am with Bev above! The figgy jam sounds great & fun to see you prepping. Sleeping with the turkey…odd 😉

  • Marly
    Posted October 26, 2011 at 9:26 am

    This fig jam looks utterly delicious. It would taste great smeared all over our tofurky!! (So sorry…I had to throw some vegan humor in response to the lovely Bev’s comment…but then again fig jam over tofurkey would be mighty tasty!)

    • Post Author
      Posted October 26, 2011 at 9:53 am

      Oh yes, it totally would. I can’t say I’ve had tofurky but it sounds very intriguing!

  • Wenderly
    Posted October 26, 2011 at 1:24 pm

    What a gorgeous combination of flavors! *yum*

    And you, you are darling! I just want to pinch your cute little cheek.

  • Brooke @ Food Woolf
    Posted October 27, 2011 at 1:33 pm

    Wow. I had no idea Whole Foods could be so cool and helpful that way! Thanks for the heads up and for reminding me to be appreciative of all the little things–even the weather lady!

  • Glynn @ A Reel Lady
    Posted October 27, 2011 at 6:51 pm

    So excited to see where Girl Hunter goes!! You are amazing Georgia, and an inspiration to me.

  • Andrew
    Posted October 28, 2011 at 7:25 am

    From Canada re: KM — I think about 70 miles per hour. All of our cars or older vehicles anyway have km as the main number and mph below. So Americans don’t die of heart attacks when they see 110 on the road signs.

  • Robyn | Add a Pinch
    Posted October 30, 2011 at 7:32 pm

    Love, love, love fig jam and these look perfect.

  • Lucy Lean
    Posted October 31, 2011 at 9:40 pm

    Just got back from Hawaii and what was waiting for me – Girl Hunter – so excited to read it – and know that I’ll be turning the pages late into the night giggling at the thought of you sharing a hotel room with a cooked 20lb turkey

  • Robert
    Posted October 1, 2012 at 12:24 pm

    I made this last weekend replacing the water and lemon juice with limoncello liqueur. It was wonderful stirred into some Greek yogurt for breakfast. Thanks for the recipes.

    • Post Author
      Posted October 1, 2012 at 6:54 pm

      lovely! I was eating it today myself.

  • GS test demo
    Posted March 31, 2013 at 11:40 pm

    “Fig Jam & Other Silliness” — The Official Site of Chef Georgia Pellegrini | Food, Travel, Lifestyle, Hunting and Redefining Slow Food

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