Figs have been a part of my family’s gatherings since I could remember. They are versatile, only eaten in season and we all love them. Scrumptious little sacks of mouthwatering goodness. Who doesn’t love some of that? They truly are earth’s candy. Locally, figs are in season around the the end of the summer, early fall, and when that is the case, we eat them with just about everything. Figs wrapped in proscuitto. Figs smothered with cheese. Figs by themselves, on pizza. Figs for dessert.
I will never forget the time we were in Italy visiting our family and my little brother politely asked for figs in Italian. But because the Italian word for fig sounds so much like the Italian word for “female bits” combined with the fact that our Italian blows, we had a good laugh to say the least. Gosh I miss them.
Like every other fig season, I couldn’t pass up the box. Their only downside is that they turn quickly and we weren’t going to finish them all in enough time. I decided to try my hand at fig jam. So easy. So good.
The ingredients for this recipe could not be more simple. You will need honey, a small amount of sugar and water, maybe.
To start, cut the stem off of the fig and halve them. If you have a food processor, bust it out. Upon reviewing this process, I determined you could cook down quartered figs and break them down with the back of the spoon, but since I’m a less-chunky fruit spread kind of gal, I went for the processor and I am thrilled I did.
In the mean time, put a sauce pan over med-high heat and get to boiling 1/4 c. honey, 2 Tbsp. sugar, and toss 1/4 c. water in. Once you get boiling, toss in the figs and return to a boil for a moment.
This is the part where you keep an eye, stir often and reduce down to a consistency that you desire. When mine slowly dripped off my spoon I knew we were done.
Jar it and let it cool without the cap. Toss in the fridge and use within a week.
But for now, some crusty bread and bleu will have to do.
1/4 c. honey
1/4 c. water(optional)
1 tbsp. sugar
Rinse and cut the stems off. Toss the figs in a food processor if you desire. In the meantime toss the honey, sugar and water on the stove over high eat and get it boiling. Toss the figs in and continue at a rolling boil. Stir often. Let the figs reduce down until the consistency is slow moving. Place in a jar and let cool completely. Cover and store in the refrigerator for up to a week.