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Fig Jam

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 22,958
edited July 2012 in EggHead Forum
*for an amazing appetizer: grill slices of baguette and top with brie, fig jam, smoked duck breast & caramelized onion
Jam:
1 lb figs, stemmed, rinsed, dried, quartered
2 tbsp finely grated fresh ginger
zest of 1 med orange
3/4 cup clear honey
juice of one med orange

In medium, non-reactive saucepan, bring figs, ginger, orange zest & honey to a gentle boil.
Continue to boil, stirring occasionally, until mixture reaches 120 degrees on a candy thermometer.
Remove from heat and stir in orange juice.
Pour into sterile jar and refrigerate.
Keepin' It Weird in The ATX FBTX
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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,958
    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos
    Keepin' It Weird in The ATX FBTX
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  • booksw
    booksw Posts: 470
    Wow that looks amazing.  I have a lot of pretty good quality dried figs in my fridge- do you think they would work OK?  I have never made jam before... thanks!!
    Charleston, SC

    L/MiniMax Eggs
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  • brewcityegger
    brewcityegger Posts: 94
    Looks amazing.

    I always thought Fig Jam stood for something else:

    F-U
    I am
    Great

    Just
    Ask
    Me

    See.....fig jam.

    Yours looks a lot better though.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,958
    Wow that looks amazing.  I have a lot of pretty good quality dried figs in my fridge- do you think they would work OK?  I have never made jam before... thanks!!



    We don't THINK it will work with dreid fruit. We've never really thought of that before but jams/preserves have a lot to do with the pectin associated with fresh fruit. If you find differently, please let us know
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,958
    In the recipe above, candy thermometer = thermapen if you have one

    Can't allow a candy thermo to be attached to the mighty centex (sarcasm) name :))
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,958
    Looks amazing.

    I always thought Fig Jam stood for something else:

    F-U
    I am
    Great

    Just
    Ask
    Me

    See.....fig jam.

    Yours looks a lot better though.



    Phil Mickelson's long time-tour nick name and hilarious
    Keepin' It Weird in The ATX FBTX
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  • brewcityegger
    brewcityegger Posts: 94
    Phil Mickelson!! Yes!! Didn't know if anyone else would know that. Gold star to you good sir. =D>
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  • 10Driver
    10Driver Posts: 88
    Thanks!
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  • allitnils
    allitnils Posts: 109
    *for an amazing appetizer: grill slices of baguette and top with brie, fig jam, smoked duck breast & caramelized onion.



    I feel like one of Pavlov's dogs as I type this thinking about what I'll be having for brunch this weekend..!
    Having said that, instead of a creamy Brie, have you thought or ever tried this with manchego cheese? I feel the nuttiness and firmness of the cheese will hold its own a bit better with the bold flavours of duck breast and the sweetness of the figs..

    Incidentally, being that I am in the middle of winter it'll be a long tie until figs hit the shelves.. So I'm going to try it with dried figs, as was suggested. I have a feeling it'll work - once the figs are rehydrated (I could use spice like chai in the mix), they will become rather plump and usable..
    In any case, this is definitely a recipe I'm stealing.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,958
    *for an amazing appetizer: grill slices of baguette and top with brie, fig jam, smoked duck breast & caramelized onion.



    I feel like one of Pavlov's dogs as I type this thinking about what I'll be having for brunch this weekend..!
    Having said that, instead of a creamy Brie, have you thought or ever tried this with manchego cheese? I feel the nuttiness and firmness of the cheese will hold its own a bit better with the bold flavours of duck breast and the sweetness of the figs..

    Incidentally, being that I am in the middle of winter it'll be a long tie until figs hit the shelves.. So I'm going to try it with dried figs, as was suggested. I have a feeling it'll work - once the figs are rehydrated (I could use spice like chai in the mix), they will become rather plump and usable..
    In any case, this is definitely a recipe I'm stealing.
    The Bellavitano (not picutred) is our favorite and has many qualities of Manchego. It's very nutty and almost crumbly. 
    Keepin' It Weird in The ATX FBTX
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