Easy Fig Jam
Adapted from Kiss My Spatula. In most fig jam recipes, the amount of sugar used is equal to half the weight of the fruit, making a kitchen scale helpful. I used slightly less and the jam was still quite sweet. The recipe below makes about 2 1/2 cups of jam.
20 ounces figs (I used a mixture of black mission, brown turkey, and some unidentified green ones).
9 ounces (approximately 1 1/4 cups) sugar
Long strips of zest from half a large lemon (I used a vegetable peeler)
Juice from half a lemon
1 tablespoon Grand Marnier
Tiny splash of orange extract (optional)
Wash and stem the figs and chop them into small pieces. Add to a heavy-bottomed saucepan along with the sugar, zest, juice and Grand Marnier. Let it all macerate off the heat for about 30 minutes, stirring occasionally.
Turn the heat to medium high, stirring occasionally until the mixture boils. When you reach a boil, turn down the heat to simmer. Stir the fruit from time to time until you reach your preferred thickness (I cooked mine for about 40 minutes). You can use a potato masher to mush up some of the fig chunks, if you like.
When it’s cool enough, spoon into containers. Let the jars cool completely before putting the lids on. Remember — this jam is strictly for storing in the fridge and/or freezer. Do not slap a lid on the jar and put it in your cupboard, unless you use proper canning techniques.
For the sandwich, spread almond butter (MaraNatha roasted is fantastic) and jam on your favorite bread. Or skip the bread and just spoon it up!
Originally published in “Gettin’ Figgy With Your AB&J”