August 28, 2012

We Be Jammin’…

… To paraphrase the old Bob Marley song.

Indeed, I made the Drunken Fig Jam I wrote about. I knew I had a farewell dinner for my English cousins who’ve been visiting for the past few weeks, and thought the fig jam would be a perfect hors d’oeuvre for the dinner. I started the jam at night, mainly because the first step was to macerate the figs in sugar for an hour at room temperature. This brings out the juices, since aside from the juice, the only other liquid is the brandy bourbon.

I cut the figs into quarters, and then added them to the heavy-bottomed copper pot. The recipe called for four cups of sugar, but since the figs were very ripe, I cut that down by about half. I added the lemon peel and the bourbon, since I didn’t have any brandy, and let it sit overnight. When I looked at it in the morning, it was very juicy.Before I started cooking it, I gave it a couple of whizzes with the immersion blender to break up the figs. The recipe said to mash the mixture with a potato masher, which I do not own.

After cooking for about 15 of the 30 minutes, I could really see the texture of the figs begin to break downand the colour start to change as it boiled down.I must admit that I did add about a quarter of a teaspoon of pectin, because I was not certain that the jam would set. In thinking about it now, I probably didn’t need to do this. I also fished out the large strips of the lemon because many of the commenters on the Epicurious recipe said that it was bitter.

It was great to be able to use my Weck jars for their real purpose, instead of for left-overs. I use the 12.5 oz. mold size, which are perfect for something like jam.

I think that the jam was a success. I served it with a locally-made goat cheese, which was a perfect foil for the sweetness of the jam. I should have served it on nicer crackers, but all I had were Triscuits. (don’t you LOVE the plate?)

21 comments:

  1. Replies
    1. i was very pleased at how it turned out!

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  2. Oh, Meg, these photos are luscious!

    (P.S. After about 8 or 9 tries, I hope this comment eventually goes through. The Captcha is getting so difficult, so illegible. I understand the need for it. I've just noticed that on everyone's blog these days, everyone who's using Captcha, it's gotten increasingly difficult.)

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    1. Lisa... after I started getting a ton of spam, i added the captcha. i know it's a pain, but my spam is down about 95%.

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  3. I think that it was a huge success. Yum.
    Mary

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    1. It was a huge success. I am very pleased!

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  4. Whole Foods sells a brand of fig jam that is really good, though I'm sure not as good as home-made. It is wonderful on crackers and brie.

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  5. don't knock triscuits -they're my favorite cracker -i have about 4 boxes in my pantry right now! LOL

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  6. Y-U-M-M-Y!!! I have a ton of figs in our garden. Will tray making this. Hope your cousins enjoyed their visit. Love the plate ;-)

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  7. I love that plate. Who is it made by?

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  8. Good for you, Chef Fielding!!!! AMAZING!!!! I just saw today that Crate & Barrel is also advertising these canning jars! I MUST get some for myself. They look wonderful! And that little plate with the Corgies is PRECIOUS!!!

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  9. Figs, yummy! I will try this + love the plate. Happy Wednesday. xxpeggybraswelldesign.com

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    1. i was so pleased at how well it turned out. and how much everyone ate!

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  10. Ahha! Another recipe to add to my 'What To Do With The Ton Of Figs We Get Every Year' cookery book...looks delicious...and, very useful to pot up for gifts, exchange etc.

    Another thing I do is bake them with brown sugar, cinnamon, Pineau (or sherry, port etc type of booze) and serve with creme fraiche or cream. Yummy.

    Nice jars too!

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    1. The recipe is actually pretty simple! and yours sounds wonderful, too. i can imagine it over ice cream.

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