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!
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!!
- 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)
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.