When you have a pile of figs at the end of summer…what do you do? You make my Serrano Spiced Fig Jam and share it with your neighbors. Or you hoard it…your choice.
Serrano Spiced Fig Jam
Our neighbors have a luscious fig tree. I see it when I stand over my kitchen sink…and my mouth waters a lot for those few months in mid-late summer. They usually pull every fig and make crazy amounts of chutneys and jams for canning. Recently, we noticed many figs still hanging because they were traveling at length.
So, what are friendly neighbors (like us) to do but avert the tragedy of watching those figs fall to the ground and not get used. Oh yes we did. We picked a few pounds of them anyway…and ran home to make fig jam.
This was my first-ever fig jam experiment.
I made up the recipe based on some diligent research. I left out the commonly used ‘pectin’ and still had excellent results with the consistency and color. I also used less than half the sugar most recipes require…and it was the perfect amount sweetness. Maybe that’s because the subtle spice comes in right behind it. It’s better than good.
The cooking process…couldn’t be easier. It requires a pot, a stirring utensil, an immersion blender, some heat, and 30 minutes.
So, whether you have a canning agenda, or just want to whip up a quick, homemade jam…this is a very low maintenance recipe and perfect for beginners. In fact, if I knew it was this easy (and good), I’d have done it years ago.
Oh, by the way, we gave our neighbors a couple jars of the goods when they returned from traveling. And we made my ‘Hallelujah!’ Grilled Cheese. O.M.G.
I swear I didn’t take one single bite of this cheese until my photo shoot was complete…whoah!
Cheers to homemade jams, grilled cheese…and always, to your health!
About my recipes: MORE plant, LESS animal...that's my jam.