Sunday, July 24, 2011

Fresh Fig Refrigerator Jam

Quick fresh fig refrigerator jam - simply chopped figs, sugar, a little bit of water, and some lemon. Simple. Perfect.

Fresh Fig Refrigerator Jam

Seems like I just planted my Celeste fig tree but it's been more than 4 years already. I planted it in honor of my mama not long after Hurricane Katrina made me a full time homemaker and well, blogger of southern food too I guess now! You can read more about Mama's fig tree on my recipe for a delicious lemon poppy seed fig glazed cake. The cake there is "glazed," or really just topped to be honest, with nothing more than a thicker form of refrigerator jam.

I didn't post this jam before now because frankly I pretty much thought that figs had played out and it wouldn't really be much use to anybody but me. Then a few people mentioned on the Facebook page that they are only now beginning to pick figs and looking for recipes for fig jams, so I guess it might be helpful after all!

Truthfully, other than eating them plain, and maybe stuffing a few, this simple refrigerator jam is really the only way that I ever prepare figs to be honest. It's simple and tasty. At this point I still don't get enough of a harvest to bother with preserving them using a canning method, though you certainly can. It requires a longer and more involved process to make shelf-stable preserves though, so if you plan on preserving, be sure to follow a recipe specific to that, and not this recipe. This is not a canning recipe.

Hey, while you're here, check out these stuffed figs I came up with. Pretty good little bite-sized morsels of goodness I have to say!

Figs, stuffed with honey goat cheese mixed with dried cranberry, pecan and Cajun seasoning, wrapped with prosciutto, roasted and finished with chopped pecans & Steen's pure cane syrup.  
I think my tree grew at least 3 or 4 feet more from last year and she yielded plenty of figs this year - enough for the birds and me for a change! This bowl was from my first harvest of the tree. I decided to chop up this batch for jam, while the second batch of jam, I simply stemmed and sliced the figs in half. Either way will work.


Easy as can be from here. Simply dump in the sugar, add a bit of water and give it a good stir. Bring the mixture to a boil, reduce heat and simmer until mixture is reduced and thickened - usually between 45 minutes to an hour, sometimes a little longer. If you like a little lemon for flavor, as I do, add it here, stir in and cook another minute.


Let cool, place into a container and store sealed in the refrigerator.


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Share

Recipe: Fresh Fig Refrigerator Jam

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 2 pints

Ingredients:
  • 4 cups of chopped figs
  • 2 cups of granulated sugar
  • 1/2 cup of water
  • 1 tablespoon of lemon juice,optional
Instructions:

Trim off stems and chop figs. Add them to a saucepan, sprinkle with sugar and stir in water. Bring to a boil, reduce heat and simmer until mixture is reduced and thickened, about 45 minutes to an hour, or a little longer. Stir in the lemon juice and cook another minute. Let cool, place into a container and store sealed in the refrigerator. Use on biscuits, toast, scones, over pancakes, waffles or French toast, in, between and on cakes, as a condiment with crackers and a cheese tray, over ice cream, and even on sandwiches.

Makes about 2 pints

Important: These is an un-processed jam and it must be stored in the refrigerator. Without processing this jam is not a shelf-stable item. Preserving figs requires a longer and more involved process to make them shelf stable. Consult a canning resource for a recipe.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Sour Cream Lemon Poppy Seed Cake with Fig Topping
Watermelon Rind Pickles
Fire 'n Ice Pickles
Posted by on July 24, 2011

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.


Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

15 comments:

  1. Dang, I was looking forward to a pretty good crop from my 3yr old trees this year. The last frost in April was around zero and the trees froze to the ground. Now they are starting all over from roots :( but only two of three.
    Your jam looks yummy, Recipe will go into the box- I won't forget.

    ReplyDelete
  2. ok, confession time: i have never had a fig before, what do they taste like?? anne

    ReplyDelete
  3. Oh gosh that's terrible! I hope they recover. Mine is on the south side of the house against a southern exposed brick wall. Seems to like it there!

    Oh Anne... what does a fig taste like. It's a pretty unique sweetness. Sweet, like honey, soft like a peach, fruity. I really can't think of a thing to compare it to!

    ReplyDelete
  4. The crows and squirrels and other birds are eating mine this year. I have so many jars in the pantry right now and dried figs in the freezer that I am just not motivated to put up any this year. The tree is loaded! Wish I knew someone to take them off my hands.

    ReplyDelete
  5. Sorry, forgot to sign my name, Kat, from At the Compound. It is easier this way to do anonymous, than to have to resign in, etc. Enjoy your blog.

    ReplyDelete
  6. Anytime I see a refrigerator jam or preserve, that's for me! Plan on making this! Thanks!

    ReplyDelete
  7. I just finished making this recipe..yummy..and oh so easy...thanks for a great recipe..

    ReplyDelete
  8. love love love fresh figs. My Gram grew her own. the tree would always be full and bulging. -- had to fight the birds to get our share. She use to can them with cranberry juice, then later we'd eat them with her whole wheat pancakes. Gland I found this. Takes me back. Thanks.

    ReplyDelete
  9. Great recipe. I usually don't chop my figs because I like them whole, but they taste good--any shape or size.
    Thanks for this really easy recipe.
    It doesn't take long for a fig tree to grow, does it? When we moved to Baton Rouge in 1999, I planted a tree. After my husband passed away in 2007, I sold the house to move to Shreveport. That tree that I planted had just about taken over my small yard. Miss it, but have generous friends and relatives who share their figs now.

    ReplyDelete
    Replies
    1. They do grow pretty good in this Southern heat don't they?

      I just put a recipe up here for the whole preserved figs Margie! I do those a little different than the jams, and I love them the best too.

      Delete
  10. I'm making this now - we never ate them fresh growing up - but we loved fig newtons-I mixed brown and turkey for this jam~ also, why don't we have to peel them for eating or jam making. How does the peel effect the jam or does it break down during cooking? just curious

    ReplyDelete
    Replies
    1. Hey Jennifer! You know... I'm not sure about the peeling thing, although I do think it's optional, so you can choose to peel or not. Just a personal preference I guess. I'm not sure if other varieties might do better peeled or not since I have a Celeste tree in my yard. You'll probably get a bit of a clearer preserve if you peel them and a little more fig flavor coming through. I never peel mine and they do break down nicely and taste good to me without the effort involved in peeling.

      Delete
  11. Thank-you so much for the recipe! I have extra figs on hand, and also noticed that a bread recipe I was about to make recommends eating the bread with fig jam! So this worked out just perfectly.

    ReplyDelete
  12. Add a little chocolate to your recipe, it's a nice twist and amazing!

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails