Sunday, September 5, 2010

Fig Jam

Imagine my happiness when I saw beautiful ripe brown figs at the grocery in the midst of the Labor Day weekend rush. Although I was ready to buy all the fig stock that they had on hand, I was reserved and only bought two pints.

Figs are one of the more perfect fruits of the fall season. Wonderful on their own, but also a great addition in a variety of desserts. Lately, I've been on a skillet jam kick so I decided to take a pint of these beauties and make them into a jam. The result was a faint reminder of the fig newtons that I loved as a kid only fresher and more delicious. I highly recommend making figs part of your fall fruit season. When you do, take one pint of them to make this skillet jam.

What happened to the other pint? Well you'll have to stay tuned for that. Hope everyone is having a wonderful Labor Day weekend!

Fig Skillet Jam
1 pint ripe brown figs
Juice of 1 lemon
1/4 cup honey
1/2 cup sugar

Quarter the figs and place them in the skillet on medium with lemon juice and honey. Once they are heated up and start to fall apart take a potato masher and mash the figs. Stir the figs, and add the sugar. Cook on medium until the mixture reduces and has a thick jam like consistency.

1 comment:

  1. how long can you keep the jam for once its made? can you use overripe figs? i forgot i had some in the back of my fridge


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