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What to do with jar of fig jam?

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I have a jar of fig jam that I bought for an appetizer recipe my aunt recommended. The appetizer was not a hit on it's test run for an upcoming party. The fig jam was somewhat pricey, so any suggestions on how to use it up? Thanks.

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  1. I haven't fixed this ice cream but it sure does sound good.

    http://chowhound.chow.com/topics/6961...

    7 Replies
    1. re: c oliver

      I second the motion as the ice cream is delicious.

      1. re: YAYME

        BTW, I've found the brand but not the jam of that brand.

        1. re: c oliver

          really? try Igourmet.com or Simply Australian, oh wait they both say they out of stock. My locval co-op carries it.

          1. re: YAYME

            We were in Sonoma in June and went into the Sonoma Market (a place I'd liketo live in). They had shelf after shelf after shelf of jams and jellies but not that. I'll check our natural foods grocery. I believe it was our WF in Reno that had two flavors but not the fig. I haven't given up :)

          2. re: c oliver

            Their website carries it: http://www.maggiebeer.com.au/

            1. re: bluemoon4515

              They don't ship internationally but it does show a distributor in NJ. I'll check it out. Thanks.

              1. re: bluemoon4515

                Oh, only for folks in Australia. Nevermind.

        2. Serve it over warm brie accompanied by crackers; also slather over toasted French or Italian bread slices and topped with proscuitto. For something sweet, add to cream cheese frosting for a carrot or spice cake

          6 Replies
          1. re: Cherylptw

            I second the jam on warm brie with crackers. I almost ate an entire round of brie myself after making this...

            1. re: bluemoon4515

              I'd have to agree that I serve fig jam with warm brie and also with some smoky hard cheese (like gouda) and crackers. It is always a big hit!

            2. re: Cherylptw

              I"m thirding the brie w/fig jam.

              spread the jam on the brie and sprinkle on slivered almonds.

              T.D.F.

              1. re: laliz

                Excellent with brie as you mentioned, and other soft mild cheeses like St Andre on a neutral cracker. I sometimes find a fig/orange jam from Croatia in cheese shops here that is excellent.

              2. re: Cherylptw

                or you could do baked brie en croute. Split the round of brie and spread the fig jam between the halves. Reassemble, wrap in puff pastry crust, and bake.

                1. re: Cherylptw

                  Oh yeah, that sounds good. I would eat it with any hard cheese too.

                2. Bake a pan of biscuits ~~~~~~~~~

                  Enjoy!

                  2 Replies
                  1. re: Uncle Bob

                    Yes. Reminds me of my childhood when grandmother made the fig jam, then took a cast iron skillet of buttermilk biscuits out of the oven. Oh my...

                    1. re: Uncle Bob

                      now tell how to make those biscuits UB :)

                    2. get a wedge of blue cheese...or saga blue which is an unholy marriage of brie and blue, some nice crackers and almonds...cracker,cheese, dollop of jam, almond on top.....

                      so GOOD!

                      1. I've used fig jam as a "liner" for a fresh fig tart: spread the jam in the bottom of a prebaked tart crust. Slice fresh figs and place them on the jam bed. Thin some fig jam with a bit of orange or lemon juice and use as a glaze on the fresh figs. Bake until the figs broil a bit and caramelize.

                        1 Reply
                        1. re: mnosyne

                          GMTA.

                        2. Fig jam is a great substitute for the raisin filling in raisin filled cookies. It was also good as a filler for spice cake.

                          1. Saw a ham recipe on 5 Ingredient Fix yesterday that looked great - the ham is glazed with fig preserves. She called it her "Figgy Piggy"

                            http://www.foodnetwork.com/recipes/cl...

                            I love fig and almond butter sandwiches. It's also good mixed into Greek yogurt.

                            1. http://closetcooking.blogspot.com/200... looks really good. (Who am I kidding, everything he makes looks really good!)

                              1. A grilled fig sandwich!
                                http://sooperfarmerjo.blogspot.com/20...

                                I love, love, love fig jam. Thumb print cookies with the jam. Balsamic, garlic, salt and fig jam shaken with olive oil makes a great dressing too.

                                1 Reply
                                1. re: soopergirl

                                  Oooh, I like the vinaigrette idea - nice!

                                  Fig jam is great on rye toast with butter in the morning. Also good on crostini w/ a slice of manchego and with or without a little prosciutto and a drizzle of minted oil.

                                2. I use fig jam to sweeten and round out the flavors in homemade mustard. Won't use the jar up very fast but it's awesome mustard.

                                  Homemade Mustard

                                  Yield: 1 1/2 cups

                                  • 1/2 cup yellow mustard seeds, brown/black mustard seeds or some combination (half of each works for me)
                                  • 3/4 cup cider vinegar or other varietal vinegar (I use a fruity pommegranate vinegar)
                                  • 1/3 cup water
                                  • 1 1/4 teaspoons sugar or honey
                                  • 1 1/2 teaspoon salt
                                  • optional: preserves to sweeten and add complexity (I use fig preserves)

                                  Soak mustard seeds in vinegar and water at room temperature in a 16 oz straight-sided, wide-mouth jar for 2 days. If seeds are not submerged, add just enough additional water to cover.

                                  Add sugar and 1 1/2 tsp salt. Purée mixture in the jar with a stick blender to your preferred coarseness, about 2 minutes.

                                  Let rest and mellow for 2 weeks in the fridge. Then open jar and adjust flavor and consistency with salt, jam or other sweetener and/or water to your personal preference.

                                  Notes:

                                    • The dark mustard seeds can be very strong and 100% dark seeds is not for weenies. Find the right proportion for you by experimenting.
                                  • Feel free to include any flavor you like like puréed roasted garlic, smoked salt, horseradish, wasabi, herbs.
                                  • If you get addicted to this stuff like my family is and you start going through mustard seeds fast, Penzeys is a good source for bulk orders of both color seeds.

                                  1. I had an amazing pizza/flatbread the other night. Very thin crisp crust, toppings gorgonzola prosciutto basil [+ one other cheese I can't remember] and, in the middle of it all, a small puddle of fig jam. Terrific combination, and the fig jam was the star.

                                    3 Replies
                                    1. re: Masonville

                                      Ive done a similar pizza,but spread fig preserves first, using it like you would tomato sauce or pesto, then top w/ goat cheese and proscuitto.

                                      Figs and pork have an affinity. Makes a lovely spread on a pulled pork sandwich. Great appetizer is crostini, goat cheese, proscuitto, figs.

                                      or, on hot biscuits, it's ultimate use.

                                      1. re: danna

                                        Sounds like a great idea--I'll give it try. Thanks.

                                      2. re: Masonville

                                        Similar to the pizza, I've used fig jam as a spread for a grilled ham and cheese sandwich.

                                      3. Slice a baguette into thin slices. Toast them lightly. Spread some goat cheese on them, then a line of fig butter and top that with a thin strip of roasted pepper. Amazing appetizer. Check out http://colormekevin.com/content/pintx... to see what I mean. (use the fig butter instead of raspberry jam)

                                        1 Reply
                                        1. re: Colormekevin

                                          I second this idea but when I do it (not a roasted pepper fan), I place a piece of smoked meat (prosciutto, speck, even bacon) on top instead.

                                        2. Pizza with prosciutto, blue cheese, fig jam baked, then arugula and reduced balsamic vinegar drizzled over. Sweet, salty, creamy, tangy, peppery, and tart.

                                          1. I love fig jam on plain greek yogurt, or added to a vinegrette. Also really great with almond butter for a sandwich or both on yogurt!

                                            1. with goat cheese on a crostini....

                                              1. I made a fig preserve and mustard concoction for Christmas snacks. I mixed fig preserves with mustard powder, black pepper, salt, and served it over cream cheese with crackers for topping. Brie would be even better. I learned after the fact to call it fig mostarda.

                                                1. not sure if you'd be interested but the Pioneer Woman spreads it on pizza dough, then puts her toppings on. think I remember her using arugula&prosciutto (sp) and cheese of some sort. looked good to me.

                                                  1. I like it with goat cheese or ricotta. Pairs well with blue cheese.

                                                    1. As an accompaniment to roast beef or pork I like to make a tart of puff paste, goat cheese, fig preserves, grilled onions, and thyme.

                                                      1. great suggestions, surprised to not see the recipe I initially needed it for listed here...though similar to flat breads or pizzas I guess:

                                                        spread jam on puff pastry dough, then top with sliced ham then sliced manchego, bake and cut into smaller pieces...(for specifics, ina garten has a ham & cheese puff pastry that's very similar)

                                                        alternatively I've topped sliced toasted baguettes with the same ingredients adding a slice of fresh fig, or for a picnic, have served sandwich style in a french baguette.