Fig Jam

September 8, 2007

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If you’re lucky enough to have access to fresh figs, this easy, stir-together jam is a treat. The recipe comes from Emily’s friend Cindy, the gifted cook. She suggests serving it on breakfast toast or as an appetizer with Manchego cheese or any other tasty hard cheese. But there are other wonderful things you can do with fig jam. Tomorrow, we’re using it to sweeten a Pear Tart. YUM! SAM

1 cup sugar
3/4 cup water
2 pounds ripe fresh figs, trimmed and quartered
2 (3- by 1-inch) strips fresh lemon zest
2 tablespoons fresh lemon juice
1/4 cup sesame seeds, toasted

I a large heavy saucepan over medium-low heat, combine the sugar and water, simmering and stirring, until the sugar is dissolved. Add the figs, zest, and lemon juice and simmer, uncovered, stirring occasionally, until syrupy, 1 3/4 to 2 hours. It may not get thick in the pan but will set up in the fridge. Add the sesame seeds. Store in a clean, tightly covered container in the fridge for 1 month.
Makes 3 1/2 cups.

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