My Greek neighbour came over and presented me with a small box of fresh figs from his tree! 
I want these figs to last a little while, so I am going to make some fig jam. and use my Weck jars to can it. 
I am going to make Drunken Fig Jam from Epicurious.
Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely.
And I am going to use my way cool Weck jars to can the jam!
What would you do with figs?
PS… I have just added a new label for my posts: Someone’s in the Kitchen. Pretty amazing, since I basically didn’t cook for about six years.
"And everyone 'neath the vine and fig tree, shall live in peace and unafraid."
ReplyDeleteDrunken fig jam! Figgin' delicious!
YWPapa... I can't wait to try it!
DeleteFull fledged fig season for us, right now.
ReplyDeleteHere's a suggestion -
Balance a dollop of Laura Chenel goat cheese and a roasted almond on fig halves.
Broil for three minutes, let cool, drizzle with balsamic....
Nothing could be finer.
That sounds amazing!
DeleteHave you thought of planting a fig tree in your yard (to keep the pumpkins company)? 'Brown Turkey' fig trees are quite hardy and they grow quickly. In D.C., they sell them at my hardware store for about $30.
ReplyDeleteI agree, cognac sounds better than lavender.
That sounds like a great idea. I should look whether to plant one in the fall or in the spring.
Deletemeg, email me. i sent you one to the woodbourne address i guess and it was returned but that is my only address for you. i need to talk with you!
ReplyDeletejoni
Fig jam is heaven with savoury snacks, such as cheese, (as rosekraft suggests), but it's also good with pate. A friend brought some from Corsica, handmade by his godmother. I'm begging him to return with more. In the meantime I've had shop-bought which was good enough, but nothing compares. Hope you have success!
ReplyDeletecorsica is a better place for figs to grow than here... we get too much rain. it ruined this year's and last year's crops (such as they are). will have to try the jam with pate.
DeleteLOVE fig jam with cheese....well -love ANYTHING with cheese but particularly fig!
ReplyDeleteThe more I read about fig jam, the more I think i am going to LOVE it!
DeleteThis is going to be a wonderful culinary adventure for you! And I KNOW you will report every step!!! I agree with you about the plastic...I cannot heat food in plastic and I cannot stand drinking anything out of a plastic cup....I am a glass or paper cup gal. I don't even have any plastic cups in my cupboards. My family says I would feel differently if I had ever had children (which I have not) but I think I might be even WORSE out of concern for their long-term health. Those WS containers you bought are absolutely divine. Can't wait to see the finished product. And now I am curious about lime curd...what do you do with that? I am showing my ignorance here...but this Southern girl is willing to be educated!
ReplyDeleteLemon and lime curds are amazing. The list of ingredients is simple: lemon or lime, eggs, butter and sugar. You can put it on toast or scones, or on top of vanilla ice cream, or you can do what my siblings do and eat it off a spoon.
DeleteI can't wait to try this one + adore figs! xxpeggybraswelldesign.com
ReplyDeleteI will let you know how it tastes. It looks and smells fabulous. I also got some locally produced goat cheese to serve with it at a dinner this evening.
DeleteYum. I've never had fig jam, but figs in cream are divine. Have a wonderful day!
ReplyDeleteMary
Nothing better than fresh figs. When I lived in Wales, there was a long wall of figs outside the castle, and I waited all summer for them to be ripe. Every morning I'd check, until that perfect day, when they were ready. #heaven
DeleteMy aunt and uncle had a fig orchard in central california (think dry, hot and irrigation.) The smell in the summer of the ripe fruit is a fond childhood memory although at the time I didn't like figs! Sadly, it's all gone now.
ReplyDeleteNancy... it's almost too wet here for figs. My neighbour only got one picking this year and last because it's rained just as they're ripe and they don't like rain. We have the heat, but not the dryness.
Delete"What would you do with figs?"
ReplyDeleteOh, my.
Eat them fresh, plain, and unadulterated.
I've always maintained that something got lost in translation in the Book of Genesis. It wasn't an apple in the Garden of Eden; it was a fig. No way would anyone give it up for an apple. But for a fig? Oh, lawdy, yes!
and an apple leaf if pretty small!
DeleteThey cost $3 EACH where I live. When I am overseas in fig season I eat them straight from the basket and I do not share. That fig and lavender with port recipe sounds amazing, not at all like hand cream!
ReplyDeleteYIKES! I always look for them at the farmers' market here, and they never, ever have them.
DeleteLove this fig post. My favorite summer treat. The crop has been sparse here in Va. also, but have had some very kind friends who shared. My favorite way of eating them is to find a bush that the birds haven't found yet and just stand there and pick and eat. Can't wait to see you finished product. Those WS jars are so pretty. Will make great Christmas gifts.
ReplyDeleteSomehow, I don't think the fig jam will last until christmas!
DeleteHow about instead of lavender, just substitute liquor? Now THAT would be something to drop your fig leaf for! 8-)
ReplyDeletemy friend morgan did this recipe with red wine, which also sounded FAB!
DeleteOne of my favorite ways of eating figs is to cut them in half, put a dollop of goat cheese on top, drizzle with honey, put a sprig of fresh lavender on top, and bake! Oh so so......good!
ReplyDeleteAnd, of course, your fig jam with goat cheese would be mighty fine too...
Libby... that sounds wonderful. I sliced and oven-dried a lot of them last year.
DeleteMeg, you and the NYT are on the same wavelength:
ReplyDeleteItaly to Brooklyn, Fig by Fig
By MELISSA CLARK
Published: August 28, 2012
I won't leave the hyperlink in case that gets this comment booted to spam.
i read that article. i know lots of hidden fig trees around downtown baltimore!
Delete