I enjoyed my first batch of fig jam on a toasted crostini piled with fresh ricotta, but as I type this, millions of other ideas come to mind: fig jam smeared over baked brie, dolloped on a cheese board, smothered inside of a peanut butter & jelly, or swirled into Greek yogurt. The possibilities are endless! Just think how impressed your house guests will be when you serve this with their morning toast?! (You can thank me later. Wink, wink.)
Quick Mission Fig Jam
6 ounces (about 22 whole) dried Mission figs, stems removed
1 cup sugar
1 cup water
Juice from one lemon (about 3 tablespoons)
1/2 teaspoon vanilla bean paste or pure vanilla extract
Combine figs, sugar, water, and lemon juice in a medium saucepan and bring to a boil. Reduce heat and simmer until the liquid has thickened slightly and has turned a rosy, golden shade, about 6-8 minutes. Turn off the heat. Stir in vanilla bean paste (or extract) and cool the mixture for 10 minutes. Transfer to a food processor and puree until smooth.
Store in an airtight container (like a mason jar) in the refrigerator for up to a week.
- This amount is perfect for sharing: one small jar for yourself, and one for a friend. Feel free to half, if desired.
(Images: Nealey Dozier)