One of the great things about late summer and early autumn in my foodie world is figs. I get giddy for those figgies! And, to make them last longer, I often make jam out of figs, which can be used for both sweet or savory things, added to stews or even stir fries, but don’t count out making Fig Newtons! This year, I’ve made two sorts: Cardamom Fig and Orange Fig. Distinctly different but equally lovely.
Cardamom Fig Jam
Ingredients
1-pound fresh dark figs, stems removed and cut into 1/2 inch pieces
3/4 cup brown sugar
12 cardamom pods
juice of 1 lemon
1/4 cup brandy
Directions
Crush the cardamom pods lightly so they crack and the seeds are exposed. I do this with a light tap from a meat mallet. Don’t lose any of the precious seeds! Add them to a medium sized saucepan. Toast the seeds over medium heat for just a couple of minutes until you can smell their aroma.
Rinse the figs and cut off the stems. Chop them coarsely and them to the pot. Add the lemon juice, sugar and brandy. Stir to mix well and set aside for about 15 to 20 minutes. Bring the mixture up to a simmer and cook, stirring frequently, for about 35 to 40 minutes until thickened and glossy. Pay special attention to the jam during the second half of the cooking time to make sure it doesn’t stick or scorch. Pick out the cardamom pods. You can leave the jam a little chunky, or use an immersion blender to blend it out at the end of cooking. Be careful not to splatter yourself with the hot jam. Let cool and then put in a jar with a lid. Store in the refrigerator and eat within the month.
Orange Fig Jam
Ingredients
1 1/2 pounds ripe, fresh figs, stems removed and cut into 1/2 inch pieces
zest from one orange
zest from one lemon
1 1/2 cups sugar
1/2 cup Grand Marnier
a pinch of salt
Directions
Place the figs in a large pot the add the orange and lemon zest, sugar, Grand Marnier and pinch of salt. Stir and let stand at room temperature for one hour, stirring occasionally. After an hour, put the pot on medium high heat and bring to a boil, stirring to dissolve the sugar. Reduce heat to medium and continue to boil for about 35 to 40 minutes until thickened and glossy, stirring and mashing the figs with a spoon against the side, to crush the pieces. You can leave the jam a little chunky, or use an immersion blender to blend it out at the end of cooking. Be careful not to splatter yourself with the hot jam. Let cool and then put in a jar with a lid. Store in the refrigerator and eat within the month.
