Fig Jam

Well, I was going to make a Fig Crostata (Crostata di Fichi Freschi) but the contractors informed me they would be in the kitchen tomorrow.  So the hunt began on what to do with the figs I had just bought because they don’t last long in the frig.  I finally decided on Fig Jam and worked with what I had on hand.

Did you know that figs are one of the highest plant sources of calcium and fiber?  Did you know that they also contain many antioxidants?  Did you know that they are just beautiful to gaze at while stacked in a bowl?  This is a great way to get healthy on a plate!!!

Figs can be used in so many different dishes like Figgy Pudding that the English make.  Then there’s my Sicilian favorite, Cuccidate,  which is a fig filled cookie that is traditionally served on the altars on St. Joseph’s Day and on Italian Christmas platters.  I’ll write about the altars at some point.  It’s a beautiful tradition and making the food for the altar with friends stays in your memory forever.  Oh, they also taste very good just out of hand.  Whatever works for you, just make sure you give them a try before crossing them off your list.  
 

Is this an exquisite piece of art or what?

The idea behind this recipe is that it’s adjustable.  Take the weight of the figs that you have on hand and use half that weight in sugar.  For me, I had just under 1 lb. of figs and I used 7oz. sugar/Splenda/Stevia. 

 

 

 
Wash the figs in cold water and pick off the stems.  Put figs in a bowl and add the sugar.  Mix well.  Cover with saran wrap and refrigerate overnight.

Don’t these figs look like they got caught in a fresh snowfall?

Take the figs from the frig and put everything in a saucepan large enough to hold them.  Cook over medium high heat until the sugar melts and begins to boil. 

 
Remove the figs from the syrup with a slotted spoon and set aside.  Continue boiling the syrup until it reaches 110 degrees or hard boil stage.  Return the figs to the pan and break up into smaller pieces with a wooden spoon.  Or, if you prefer, you can chop them into small pieces prior to adding them back into the syrup.

Continue to cook on med-low heat or whatever gives you a gentle boil.  Stir occasionally until the mixture is to the texture you want for jam.  This is the part where you can play around with it to your own liking.  Squeeze in the juice of one lemon and mix well.

 

 
Pour into sterilized jars and seal.  Let cool and then refrigerate.  I put mine in a jar with a cork top because of the small amount I made.  We also plan to eat it for breakfast in the morning.  I just tasted a little bit on a spoon and it is a bite from heaven.  The first thing that hit my tongue was the delicate tartness of the lemon, followed by the sweet fig taste that had just a bit of crunchiness from the figs teeny tiny seeds.  This one’s a keeper.
 

By the way…this would be good over ice cream or pound cake.  I’d go back in the kitchen to make one but the contractors have banned me from my own kitchen!!!
 

Had this for breakfast this morning after it had sat in the frig overnight.  It was sooo good.  This and cup of nice black coffee and I was ready to face the day.