|Quick fresh fig refrigerator jam - simply chopped figs, sugar, a little bit of water, and some lemon. Simple. Perfect.|
Fresh Fig Refrigerator JamSeems 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.|
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.
Recipe: Fresh Fig Refrigerator Jam©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 2 pints
- 4 cups of chopped figs
- 2 cups of granulated sugar
- 1/2 cup of water
- 1 tablespoon of lemon juice,optional
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.
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