Wednesday, September 22, 2010
Fresh Fig Jam
I ended up doing a Google search for fig jam. I was looking for a recipe that would leave me with small chunks and introduce some interesting flavors without using any hard-to-find ingredients. I ended up using this recipe with Grand Marnier and lemon zest. I think it turned out delicious.
For the most part, I followed the recipe. I tried to peel the figs, but that ended real quickly when I realized how annoying it was. Luckily the skins are so thin that they pretty much disintegrate in the pot anyway. I also cooked it down just a little bit longer, and gave it a "whaz" (Jamie Oliver says that and I think it's HILARIOUS) with the immersion blender since it was a little more chunky than I wanted.
For me, the recipe filled three 8-oz jars and one 4-oz jar with only about a spoonful left over (for tasting, of course). I put two in the freezer, gave one to my mom, and kept the 4-oz jar in my fridge - it should keep for quite a while, according to the recipe.