Brown Turkey “Figgy” Jam

Another creation from my Alabama mother-in-law’s backyard!  As always, my eyes are bigger and badder than my stomach; therefore, I insisted on traveling home to Florida with the remaining bounty of my backyard farming.  (No surprise when I realized the life of these beauties was nearing an end.) 

I did the best thing I knew and made jam!  Images of fig jam creations danced thru my head: croissants, Greek yogurt parfaits, chicken marinates, pork belly glazes, salad dressings…etc. –  You get the idea!

Alabama Brown Turkey Figs- Roll Tide!!!!

Fresh figs are in season beginning in July in the south, and a bit later in the summer as you travel north.  Many people we ask have never tried a fresh fig, and only refer to the almighty “Newton” or a dried figs as something they’ve tried.  Well there is more to figs than the “Newton” – the flavor is night and day. A fresh ripe fig has the texture of a ripe peach, and a juicy sweetness.

This is another really easy recipe that will provide endless results.  The shelf-life is great, so no need to feel like you have to use it up right away.  It is also perfect for canning.  **Mental note to myself -must learn how to can soon!!

Figgy Jam

  • 2 ½ cups Fresh Brown Turkey Figs, quartered
  • Zest of ½ a lemon
  • Juice of ½ a lemon
  • 1 tablespoon sugar (depending how sweet your figs are you may adjust)
  • 2 tablespoon light brown sugar
  • 2/3 cup water (depending how plump and juicy your figs are you may adjust)

Figs cooking -Simmer slowly, let the sugars carmelize

This is super simple – just put the figs, lemon zest, lemon juice, and sugars into a heavy 2 quart pot and slowly simmer.  The sugars and juices from the figs will slowly release and start to caramelize.  My figs did not release enough juice so I helped it along, with a couple of tablespoons of water at a time.  When the figs had cooked down and a nice golden brown color appeared, I removed from the pot from the stove and ran the chunky jam thru a food processor, giving a smooth spread.  Allow it to cool and keep refrigerated for 3 months.

Cooked down figs- nice caramel color!!

Fig Jam! Spreads, sauces, marintates, dressings, and even homemade poptarts!!!!!!!

Happy cooking!!

Carroll

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