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Uses for fig jam

The Librarian May 13, 2012 10:06 AM

Just was given a jar and would like to use it on something other than toast. There are some recipes online, but I thought I'd ask the experts. Any special recipes?

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  1. meatn3 RE: The Librarian May 13, 2012 10:24 AM

    Figs are very plentiful in NC and part of the food traditions of the area. The following link is for a very good Ocracoke style fig cake:


    Fig preserves are also very nice in thumbprint cookies. The new Southern Latino Table has a savory thumbprint with fig preserves, but I can't locate an online source for the recipe.

    4 Replies
    1. re: meatn3
      Tehama RE: meatn3 May 14, 2012 04:40 PM

      As soon as I saw the title of your post, the Ocracoke Fig Cake came to mind. One of my dear friends has asked me to make that for him on several birthdays! D-Lish


      1. re: Tehama
        cbjones1943 RE: Tehama May 19, 2012 07:51 PM

        Today Whole Foods [Asheville, NC] Had figs with Greek yoghurt...nice...would serve for dessert drizzled with NC honey, sprig or 2 of fresh mint on top...

      2. re: meatn3
        Tehama RE: meatn3 Mar 30, 2013 06:16 AM

        I made the Ocracoke Fig Cake with fig preserves (not fresh, as it is March) last night for a dinner party, and it was more luscious than I remembered it from the first time I made it. Now, the problem is that I left the cake at my friend's home and there is none for me. May have to make another one today!

        Fig Cake: http://www.newsobserver.com/cgi-bin/n...

        Buttermilk Glaze for the Fig Cake: http://www.newsobserver.com/cgi-bin/n...

        1. re: meatn3
          meatn3 RE: meatn3 Mar 30, 2013 07:36 AM

          I just realized the cake recipe I linked to omitted sugar in the ingredient list. Should be 1.5 cups. The original recipe from which it was adapted is in the link above from Tehama.

        2. drewb123 RE: The Librarian May 13, 2012 10:36 AM

          I do a bruschetta with mascarpone, fig jam and prosciutto. FAB!!!!

          1 Reply
          1. re: drewb123
            don515 RE: drewb123 May 18, 2012 09:17 AM

            Ot bruschetta fig jam,proscuitto and fresh mancego cheeze..

          2. h
            HillJ RE: The Librarian May 13, 2012 10:39 AM

            Spread on top of a brie wheel and baked until soft.
            Fig jam and just about any soft cheese in a grilled sandwich is heaven
            But I love it right out of the jar and spread on waffles, pancakes, muffins, scones, popovers, crepes and pancakes.
            And topped or folded into a muffin batter is lovely too!

            added to dips, spreads and salad dressing!

            2 Replies
            1. re: HillJ
              goodhealthgourmet RE: HillJ May 13, 2012 10:53 AM

              speaking of sandwiches, fig jam and almond butter, anyone? bacon or prosciutto optional ;)

              1. re: goodhealthgourmet
                HillJ RE: goodhealthgourmet May 13, 2012 10:56 AM

                Oh my....and I've already had french toast this morning........yur killin me! (in a very good way)!

            2. c
              chez cherie RE: The Librarian May 13, 2012 10:54 AM

              with prosciutto and a soft cheese on a panino!

              1. goodhealthgourmet RE: The Librarian May 13, 2012 11:00 AM

                as HillJ mentioned dressing, it makes a wonderful vinaigrette with champagne vinegar & walnut oil.

                - combine with sharp mustard for a really tasty spread
                - use it in a sweet or savory tart
                - flatbread
                - rugelach
                - make ice cream (or just drizzle on or mix in),
                - top or fill crepes
                - turn it into a glaze (with balsamic) for pork, game meat or poultry
                - combine with mascarpone & use in a trifle

                2 Replies
                1. re: goodhealthgourmet
                  janeh RE: goodhealthgourmet May 13, 2012 11:41 AM

                  Blend some soft goat cheese with a little chopped rosemary, form into a rectangle on a plate, top with fig jam, take out some crackers, enjoy!

                  1. re: janeh
                    HillJ RE: janeh May 13, 2012 11:43 AM

                    Or, crush the crackers and coat the goat cheese rectangle and brown in some hot oil until crispy. Then top with more fig jam!

                2. j
                  jlhinwa RE: The Librarian May 13, 2012 11:51 AM

                  I have a recipe for blue cheese savory cookies that are topped with fig jam.

                  1 Reply
                  1. re: jlhinwa
                    Babs RE: jlhinwa Mar 30, 2013 10:34 AM

                    That sounds really interesting. Would you share the recipe with us? Thanks

                  2. Uncle Bob RE: The Librarian May 13, 2012 12:17 PM

                    Hot buttered biscuits...........

                    1 Reply
                    1. re: Uncle Bob
                      jmcarthur8 RE: Uncle Bob May 13, 2012 06:33 PM

                      There is no other way in West Georgia to eat fig jam except on a hot buttered biscuit. Absolutely delicious.

                    2. The Professor RE: The Librarian May 13, 2012 01:32 PM

                      I use fig jam combined with caramelized vidalia onions, and reduced white wine (with a splash of balsamic vinegar) as a sauce for roasted or braised pork.

                      3 Replies
                      1. re: The Professor
                        spazita RE: The Professor May 13, 2012 01:40 PM

                        Put layers of buttered filo in mini muffin cups, add chevre and fig jam, bake until golden. Mmmmmm!

                        1. re: spazita
                          The Professor RE: spazita May 13, 2012 02:48 PM

                          now THAT sounds incredible.

                          1. re: spazita
                            jeanmarieok RE: spazita May 13, 2012 06:51 PM

                            I make kind of the same thing, but with blue cheese and puff pastry - big yum!

                        2. todao RE: The Librarian May 13, 2012 01:42 PM

                          For a dessert, blend with a little marshmallow cream and spread inside almond or Grand Marnier flavored crepe, then roll and sprinkle on powdered sugar.

                          1. m
                            master815k RE: The Librarian May 13, 2012 02:04 PM

                            One of my favorite pizzas! Light layer of fig jam, fresh mozzarella, Proscuitto, Bake. Top with fresh Arugula after it comes out of the oven. Yum!! Go light on the fig jam otherwise it tastes like dessert!

                            1. c
                              calmossimo RE: The Librarian May 13, 2012 02:27 PM

                              Thanks for all the suggestions, all! This wasn't my post but I also recently obtained a jar of fig preserves. I've been eating it with brie and crackers so far, but have gotten some more great ideas here. Methinks a peanut butter and fig jam sandwich will be on the menu this week... The jam tart also looks great (I have a lot of open jars of jam in my fridge).

                              1 Reply
                              1. re: calmossimo
                                lrhr RE: calmossimo May 18, 2012 09:41 AM

                                Add a swipe of grainy mustard to the brie and jam.

                              2. l
                                laliz RE: The Librarian May 14, 2012 09:24 AM

                                I cut off the top rind of the brie, spread with fig jam or preserves, and top with sliced almonds and bake.

                                1 Reply
                                1. re: laliz
                                  The Professor RE: laliz May 14, 2012 05:27 PM

                                  oh boy...I've been taking notes on this thread. That one is another winner, laliz!

                                2. k
                                  kqig RE: The Librarian May 18, 2012 01:39 AM

                                  It livens up a plan old ham sandwich too.

                                  1. j
                                    Just Visiting RE: The Librarian May 18, 2012 04:00 AM

                                    Get really good, really sharp aged Cheddar (we prefer Old Quebec, aged four years). Cover cracker (of your choice, but in my view, the cracker should be plain so as to avoid competing with the cheddar and the jam) with thin layer of jam. Top with cheddar.

                                    Try not to eat the entire jar of jam in one sitting.

                                    1 Reply
                                    1. re: Just Visiting
                                      thursday RE: Just Visiting May 19, 2012 07:23 PM

                                      I like it with Dubliner cheese rather than cheddar, but otherwise, spot on! On crackers or in a sandwich, add arugula for a little bite.

                                    2. The Librarian RE: The Librarian May 18, 2012 08:20 AM

                                      I just tried it on a bagel with cream cheese - really, really good! Now I see what I've been missing. The one I have is from The Girl and the Fig in Sonoma. Thanks for all your suggestions.

                                      1. r
                                        racheld RE: The Librarian May 18, 2012 08:29 AM

                                        Fig jam and preserves and preserved figs have been a part of our pantry as long as I can remember---from tree to table in those hot Southern kitchens.
                                        Except for a small fancy jar or two from a gift basket, I've always made all our own of all three---easier than most jellies, and quite rewarding to see those rows of jewelly jars in the pantry light.

                                        Friends who visit every Summer brought some of their crop last year, just for a lesson in Preserves-Making:


                                        And the next day we made preserved figs:



                                        My all-time favorite memory of those plump, rich teardrops are from a lunch with my dear, late Father-in-Law years ago:




                                        1. perk RE: The Librarian May 18, 2012 09:53 AM

                                          Crostini appetizer with goat cheese....

                                          1. r
                                            relizabeth RE: The Librarian May 19, 2012 03:52 PM

                                            we eat a lot of smoked tofu, fig jam, siracha, and shredded carrot and daikon sandwiches here.

                                            1. free sample addict aka Tracy L RE: The Librarian May 19, 2012 06:26 PM

                                              My recent go to sandwich for lunch: peanut butter, fig jam and sliced tart apple on wholesome whole wheat that has lots of seeds and other grains.

                                              1. weezieduzzit RE: The Librarian Mar 30, 2013 08:17 AM

                                                Pizza with fig jam, goat cheese, prosciutto cooked on the grill and then topped with fresh herbs like basil.

                                                1. r
                                                  rtms RE: The Librarian Mar 30, 2013 09:01 AM

                                                  I love (my homemade) fig jam with greek yoghurt. I also will use fig jam to make a vinegrette

                                                  1 Reply
                                                  1. re: rtms
                                                    nemo RE: rtms Mar 30, 2013 11:46 AM

                                                    +1 on the vinaigrette. Mix fig jam with balsamic vinegar to your taste. Can be low end balsamic. Great on greens. You don't even need salt.

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