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Fig Jam II

Source of Recipe

From "It Starts with Fruit" by Jordan Champagne


Recipe Introduction

"I have to admit that I was not that interested in making fig jam for a long time. The fig jams that I had tasted were always too thick and sweet. I preferred to eat figs minimally processed, usually dried. I finally became determined to make a fig jam with less sugar and a more spreadable texture that I would enjoy. Figs look gorgeous on the tree and in a bowl on the table, and they are a visual delight through the entire process of turning them into jam — there is just something about them that makes them one of the sexiest fruits on the planet. The good news is that they are very easy to work with and turn into a fabulous low-sugar jam. Low maintenance and sexy — the perfect combination! You can use any variety of figs for this jam, but make sure they have a great flavor. I added cardamom and orange zest to play off the origins of the fig tree in the Middle East."

List of Ingredients

â—¦ 2 pounds figs (approximately 2 baskets)
â—¦ ¼ cup lemon juice
â—¦ ¾ cup organic cane sugar
â—¦ 1 teaspoon ground cardamom
â—¦ 1 teaspoon fresh grated ginger
â—¦ Zest of 1 orange


Recipe

• Day 1:

Wash and dry the figs. Cut off the fig stems and slice into quarters. Put the figs in a large bowl and drizzle the lemon juice evenly over the fruit. Pour the sugar evenly over the figs, cover, and let macerate at room temperature for 12 to 48 hours.

• Day 2:

Prepare four 4-ounce jars for storing the finished jam. Put the contents in a nonreactive pot large enough so that it is no more than one-third full and place over high heat. Add the cardamom, ginger, and orange zest to the pot. You want to start cooking down your jam over a heavy flame and stir as it comes to a boil. Since this jam is such a small batch, it will cook down very quickly; I have often made this batch size while preparing dinner and it only takes about 10 minutes to cook down. The figs gel up really nicely once the fruit and the juice come together. I do not even take a gel test with fig jam, as it is visually obvious when it comes together into a jam.

Once the jam reaches your desired consistency, remove it from the heat and fill the jars, leaving ½ inch of headspace at the top. Wipe the rims, apply the lids, and process in a hot water bath canner for 8 minutes. Jars will keep for up to one year. Enjoy with a sharp, salty cheese and some homemade bread.

Makes four (4-ounce) jars