Sadly I had never tasted a fresh fig until I went to culinary school. A few years later I was still debating my affections for the fruit when I decided to plant one in our back yard -- I have had NO regrets!!
My figs are now gone… the last ones were enjoyed last week by a pair of ornery squirrels who like to torment our dog, Captain Jack! (I got so excited to use my last harvest of figs—I forgot to take a picture of them! Sorry!)
That being said, our family went to RibStock this weekend on Lake Cameron Park, CA. (I was impressed by how organized it was as this was only the 2nd year of the event!) The weather was perfect “festival weather” and my husband is a BBQ Judge certified by the KCSB -- Kansas City Barbeque Society. While enjoying the different samples from the BBQ teams (chicken, ribs, shoulder & brisket) I noticed a wild fig tree on the banks of the lake. A few of the figs had just deepened to their dark "ripe" color, so that means there are still fresh figs to be harvested here in Northern California!! HOORAY!!
Quick Fig Jam/Fig Glaze
Just the right amount of tartness to cut the sweet! We have used this concoction three ways: (1) Spread on breakfast breads: pancakes, waffles, toast, etc.; (2) Spread on thin slices of crusty baguette, top with crumbled Feta, Bleu cheese or Gorgonzola and broil until hot & lightly browned for a lovely appetizer; or (3) Brush this over brined and grilled chicken or pork chops. Delicious!
6-8 fresh figs, trimmed and chopped *I use Turkish Figs right off my tree!
1/4 cup POM Pomegranate Juice *I like Pomegranate-Cherry
2 strips of lime zest (about 1/2-inch wide, with NO white pith... it is bitter!)
1 TBSP Agave Nectar or honey
pinch of sea salt
In a medium sauce pan, bring all ingredients to a rolling boil. Turn down heat and simmer for 30 minutes. Use a hand masher to crush into a smoother, yet still lightly chunky sauce. Cool completely and store covered in the fridge up to 2 weeks. --Courtesy of The Traveling Cook at Home with the Kids -- August 20, 2011.
Fig Lime Jam Yields = 8 (4 oz) jars of jam
About a month after I made the Quick Fig Jam/Fig Glaze (recipe above), I decided to try my hand at canning. I am happy with the results and am kicking myself for not trying it earlier!
To give gifts of jam to your family & friends, you'll need new lids and clean & sanitary jars. Some added pectin is a good idea to allow the mixture to "set-up" properly. I followed the "Waterbath Canning" directions on the box of BALL Jelly Jars. Below is my modified version (different fruit & less sugar) of a recipe found in SUNSET Magazine.
2 1/2 TBSP (half a 1 3/4 oz. package) Sure-Jell pectin labeled "For Less or no sugar needed recipes"
1/2 cup sugar, divided
3 cups fresh figs, trimmed and chopped fine *I use Turkish Figs right off my tree!
1 1/3 cup Hansen's Natural apple juice
3 TBSP Agave nectar
1/2 a lime, zested and juiced
STEP 1 - Place a silpat trivet OR a clean kitchen towel in the bottom of a large stock pot. Place glass jars, rings and new lids in pot and cover with 1" of water. Simmer until temperature reach 180 degrees F -- per the "Ball Complete Home Canning Instructions" on my box of jelly jars. Turn off heat and keep jars, rings and lids in this sanitized state until ready to use.
STEP 2 - Meanwhile, in a large stock pot (about 5-quart capacity or larger) combine pectin, 1/4 cup sugar, figs, juice, lime zest, and lime juice and bring to a boil. Stir often and be sure to scrape down sides of pot.
STEP 3 - Add Agave nectar and a scant 1/4 cup of sugar; bring back to a rolling boil while stirring. Continue stirring and cook 1 minute more, then remove from the heat.
STEP 4 - Either jar for short-term use or long-term use...
Short-term use: "Ladle jam into heatproof jars and close with lids. Let cool to room temperature. Keeps, chilled, up to 1 month." --per Sunset Magazine recipe for "Blackberry Lime Jam," July 2011.
Long-term use: Carefully ladle liquid jam into prepared hot jars leaving about 3/4 inch of jar empty. Wipe the edge of the jar with a clean damp towel and place new lid on top. Screw on ring just tightened. Immerse the jars in 1 inch of water in a stock pot, cover and bring to a boil. After 10 minutes**, turn off heat and allow the jars to remain in the pot for an additional 5 minutes. [**Time will depend on altitude, please check "Altitude Chart" for canning in your area. www.FreshPreserving.com.] Remove from water and place on a thick clean towel or cooling rack for 12 hours. *Be sure to keep jars in upright position when moving them! After cooling for 12 hours, check the seal and if there is NO "popping" sound, your jam is good to go for up to a year! --Courtesy of The Traveling Culinarian -- September 4, 2011.
HELPFUL LINKS:
RibStock, Lake Cameron Park, Cameron Park, CA http://rib-stock.com/
KCBS (Kansas City Barbecue Society) -- Events Calendar http://www.kcbs.us/events.php
BALL Jelly Jars http://www.freshpreserving.com/home.aspx
SUNSET Magazine – Blackberry Lime Jam recipe http://www.myrecipes.com/recipe/blackberry-lime-jam-50400000113864/
My other blog “The Traveling Cook at Home with the Kids” on El Dorado Guide website http://eldoradoguide.com/blps/blog.cfm?weblog=18
