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.
