Not too sweet. Beautifully fruity and earthy. Delightful on toast. Perfect with cheese or spread on a turkey sandwich.
By Natasha Steinberg
Fig jam is sort of a curious thing–not at all what I usually expect in a jam but everything I never knew I wanted. Not too sweet. Beautifully fruity and earthy. Delightful on toast. Perfect with cheese or spread on a turkey sandwich. I’ve even contemplated it sandwiched in a vanilla bean macaron. Oh yes.
- 1½ pounds fresh figs, stemmed and quartered
- ⅔ cup sugar (adjust as necessary for desired sweetness)
- zest and juice of 1 lemon
- 1½ Tbsp. sherry (may substitute with water)
- pinch salt
- splash vanilla extract
- In a large bowl, stir figs, sugar, zest, juice, sherry (or water), and salt to combine. Let macerate for 30-45 minutes. Transfer mixture to a large pot and set over medium heat. Bring mixture to a boil, stirring frequently. Continue to cook until mixture has thickened, 20-30 minutes.
- If you like a chunkier jam, use a pastry blender or potato masher to cut up the fruit a bit. If you like a smoother jam, let mixture cool slightly then process in a food processor until desired consistency is achieved. Stir in vanilla.
- Once jam has cooled to room temperature, store in an airtight container in the fridge for 2-3 weeks.