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What to do with jar of fig jam?

lulou23 Jul 31, 2010 06:45 PM

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.

  1. m
    Masonville Aug 1, 2010 06:20 PM

    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.

    2 Replies
    1. re: Masonville
      danna Aug 2, 2010 07:42 AM

      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
        Masonville Aug 3, 2010 05:55 PM

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

    2. r
      rainey Aug 1, 2010 04:34 PM

      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.


        • 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. s
        soopergirl Aug 1, 2010 04:13 PM

        A grilled fig sandwich!

        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
          lynnlato Aug 1, 2010 08:24 PM

          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. shanagain Aug 1, 2010 11:07 AM

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

          1. Divamac Aug 1, 2010 10:53 AM

            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"


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

            1. m
              morwen Aug 1, 2010 08:46 AM

              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. mnosyne Jul 31, 2010 08:28 PM

                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. e
                  ediecooks Jul 31, 2010 07:54 PM

                  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. Uncle Bob Jul 31, 2010 07:10 PM

                    Bake a pan of biscuits ~~~~~~~~~


                    1 Reply
                    1. re: Uncle Bob
                      bayoucook Aug 2, 2010 08:38 AM

                      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...

                    2. Cherylptw Jul 31, 2010 07:07 PM

                      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

                      2 Replies
                      1. re: Cherylptw
                        bluemoon4515 Aug 1, 2010 02:05 PM

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

                        1. re: bluemoon4515
                          CreativeFoodie42 Aug 2, 2010 05:26 AM

                          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. c oliver Jul 31, 2010 07:04 PM

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


                        7 Replies
                        1. re: c oliver
                          YAYME Aug 1, 2010 12:30 PM

                          I second the motion as the ice cream is delicious.

                          1. re: YAYME
                            c oliver Aug 1, 2010 08:10 PM

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

                            1. re: c oliver
                              YAYME Aug 2, 2010 07:09 AM

                              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
                                c oliver Aug 3, 2010 06:09 PM

                                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
                                bluemoon4515 Aug 3, 2010 06:43 PM

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

                                1. re: bluemoon4515
                                  c oliver Aug 3, 2010 06:49 PM

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

                                  1. re: bluemoon4515
                                    bluemoon4515 Aug 3, 2010 06:50 PM

                                    Oh, only for folks in Australia. Nevermind.

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