Friday, July 15, 2011

Addictive Cinnamon-Fig Jam

***Fig season is a glorious thing, my friends!  For months now, I have been looking forward to getting my hands on some fresh figs.  Here in the South, figs are just starting to come into season, and I'm pretty excited about it.  Can't you tell?   :)

As it turns out, figs can be hard to find in grocery stores right now.  I had to call several stores around town before I found one that had some still in stock.  I bought 3 lbs. of the yummy fruit and headed home to make fig jam.

The recipe below is incredibly addictive.  It's great on a cracker or straight out of the jar!  One of my favorite snacks is a whole wheat cracker with a slice of good quality French Brie cheese and a dollop of fig preserves.  Mmm, Mmm!!

I tweaked amounts in the original recipe a little to suit my tastes.  I was so pleased with the way this jam turned out.  So much so, that I will only use this recipe in the future.  It's wonderfully figgy, without being overly sweet.  The cinnamon stick adds a scrumptious flavor and depth, and will make your entire home smell heavenly while it bubbles on the stove.

While reading about figs online, I discovered that there is actually a variety called the "Celeste Fig."  I knew there was a reason I loved figs so much! :)

Bon Appetit!***

Addictive Cinnamon-Fig Jam
Adapted from Eating Out Loud

1  1/2 cups sugar
1 cup water
2 lb. fresh figs (about 20-24 figs)
zest of 1 lemon
1 or 2 cinnamon sticks (I used 1)
1/2 lemon juiced

Sort figs, using ripe figs but not cracked ones. Wash and peel if desired with a sharp knife. (Wear rubber gloves to protect hands from irritation when peeling figs.) If you do not peel figs, clean the skins by covering the washed figs with hot water. Bring to a boil. Remove from heat and let stand 3 to 4 minutes, then drain. You will get a brighter color and prettier preserves. 

Once figs are clean, add water and sugar to a pan and place on a medium heat to dissolve. 

Remove the stems from the figs and cut into quarters. Add to the sugar mixture along with lemon zest, cinnamon stick, and lemon juice. Bring the mix to a light simmer and leave the pan uncovered. Cook for about 1 hour or until the mix thickens.  

You can use a potato-masher towards the end of cooking to help mash up the figs.  This will give you more of a spreadable consistency.  

Remove from heat and allow to cool. Store in an airtight container in the refrigerator.

1 comment:

Priyanka said...

Hi Celeste,
You have a lovely and healthy dish... :)