This is a very quick recipe that literally took 20 minutes to pull together and was the result of last weeks overzealous fruit purchase. While we were able to eat the majority of the figs we purchased fresh, there was one small basket that seemed to be ripening at lightening speed. I immediately knew I had to make jam, even if it would only result in a small amount.
The first time I consciously tasted fig jam was in Corsica over 12 years ago. I have spent many summer afternoons attempting to replicate that buttery texture laced with those small and delicate seeds that popped in my mouth after each bite and left nothing in their path to be desired.
You see, the fig jam in Corsica has a depth of flavor so complex and full of the best ripe fig taste you could ever imagine that it appears as though you’re in fact eating 8 figs concentrated into one small bite. Replicating this intense flavor is no small undertaking as I believe that there is no competition for the quality of fig available in France.
What I have found though is that the riper the figs are that you use, the more robust the flavor of the jam. I wait until the figs are so ripe that they would probably not be usable within 24 hours of making the jam. I have also in the past added a few dried figs to mix as their flavors are more concentrated.
Fig Jam for one – makes one small jar
3 cups fresh ripe mission figs, halved
1 cup granulated sugar
juice of 1/2 lemon, squeezed fresh
pinch of cinnamon
Put the washed and halved figs into a small to medium sauce pan with the sugar, lemon juice and cinnamon. Be careful with the cinnamon, it’s very easy to overdo it and will quickly over power the subtlety of the figs.
Bring the mixture to a boil over medium heat stirring until all the sugar dissolves. Reduce the heat to medium low as be careful to keep stirring frequently as it’s even easier to burn the jam when making it in small quantity.
Boil the figs down until thickened about 20 minutes.
If you want to test whether your jam has a good gel, place a tablespoon full onto a cold plate and put it into the freezer fro 5 minutes. If the mixture wrinkles when you scoop it up with a knife then you know you will have a nice thick texture. I don’t find it really necessary to use this trick when making this jam as it thickens almost instantly.
Pour the mixture into a small clean glass jar and let cool before refrigerating. It will keep in the fridge for up to 3 weeks.
I arrived here from your post on Chocolate and Zucchini about the fig ice-cream. Do you know that you can make fig ice cream using fig jam? Great when figs are not available. The important thing is not to use toooo much jam, or the ice cream will taste of jam, rather than fruit.
ciao
A.
PS
lovely Blog! Thank you!
Alessandra – Thanks for your comment, I’m just getting started with this blog and it’s so nice to hear that someone has found and enjoyed it!
That’s a great idea to use fig jam for ice cream, I will have to try that very soon.