Doug Smith: Fig Jam

let's make a fall favorite...

Get more from Doug Smith by following him on Facebook and Instagram at "Doug the Food Guy". Find Doug the FoodGuy on Spotify and Apple podcasts @The Pizzeria & Enzo Show

Fig Jam

story and recipe by Doug Smith

Fig Jam is a southern favorite. It is delicious on a hot homemade biscuit or freshly made toasted bread. However, there are several other ways to spread this sweet treat throughout your daily menu. It pairs perfectly with any creamy cheese, such as Brie or Gorgonzola, and a Ritz cracker; be sure to include it on your next charcuterie board. You can also transform the jam into a glaze to use with pork, lamb, or salmon. Try this simple and oh so delightful Fig Jam recipe. This recipe doesn't require your typical canning instructions, which can be overwhelming and often prevents people from even attempting. Here you will make one 8 ounce jar. You'll have to eat it within three weeks, but we don't see where that will be a problem! Happy cooking!

INGREDIENTS

Homemade Fresh Fig Jam Recipe

• 2 lbs. fresh figs quartered • 3/4 cup granulated sugar • 1/2 cup local honey • 1 1/2 lemons juiced • 1 teaspoon pure vanilla extract

• Place the figs, sugar, honey, and lemon juice in a large saucepan and heat over medium-high heat, stirring to combine as the sugar melt. • Bring to a boil, then reduce heat to medium and cook until thickened, about 45-50 minutes. Stir often to prevent sticking. • Remove from heat and stir in the vanilla. Cool completely. Store in an air-tight container in the refrigerator for up to 3 weeks.

METHOD