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Jan 5, 2007 04:08 AM

Dried fig spread or jam recipe needed

I made epicurious' Pancetta and Herb Crusted Pork Loin with Fig Jam last weekend. Overall, the recipe was a winner, but I felt the jam, though very delicious, could be better and begs for experimentation. Even if you don't have a recipe but have tried a jarred from the store/mail order jam I'd appreciate your input. Thanks

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  1. I was given a bucketful of fresh figs a couple years ago and looked everywhere for a jam recipe. Pretty much everything I found said to just cook them down with sugar, which I did and added a sliced lemon. I would think you might also throw in a couple of cinnamon sticks or some whole cloves, though, if you want to add more flavors.

    1. Try this one, I've made it before and it is fabulous!

      1 small vidalia onion, 1 T EVOO, 2 cups finely chopped black mission figs, 1 cup balsamic vinegar, 1 cup water, 1/3 cup brown sugar, salt, pepper, 4-6 sprigs thyme. Saute onion in EVOO, add other ingredients. Let bubble for about 20 minutes (add water if it starts getting low during this time period) and then reduce liquid until it is almost gone. Chill.

      Basically, the finer you chop your figs, the more 'jammy' the consistency will be. I'm lazy, so mine is a little more chunky.

      1. I made the Fig Sesame Jam recipe from Epicurious for a very elegant cocktail party that I catered. It was served with manchego slices and I got many many compliments. I just left out the sesame, but it sounds good with it too. Pretty much what kittyfood said - sugar, water, lemon. Simple but delicious.

        1. I made a fig and strawberry jam that was very good. The recipe was for fresh fruit but I used dried figs and frozen strawberries. If you'd like the recipe, I'll post it.