If Fig season could last all year I would be very happy! The season is so brief and this delicious fruit has so many uses. Last year our local grocery store Wegmans, created these gorgeous charcuterie platters and cheese boards decorated with beautiful figs for the cover their Holiday magazine, but figs a not available during the Holiday season. Such a tease! This year I bought figs when available, sliced them, and froze them to decorate platters at holiday time. They held their color beautifully until they thawed and looked like brown mush. Major fail!
You can use this as a spread on breads or cheeses (great with a creamy Brie!), or I like to pair it with chicken, pork, or fish (see You can use this as a spread on breads or cheeses (great with a creamy Brie!), or I like to pair it with chicken, pork, or fish (see https://mysavorykitchen.com/pan-seared-scallops-with-spicy-fig-jam/). I have never tried canning so this recipe is made to be eaten fresh and used within 5 days. Enjoy!.
Spicy Fig Jam
- 16 oz Fresh Figs
- 2 Fresno peppers
- 1/3 Cup Sugar
- Slice Figs in half length-wise
- Chop up the Fresno peppers
- Add to a food processor. Puree on high until desired consistency. Figs will cook down in the pot.
- Combine figs and peppers with sugar in a small pot. Cook on medium-low heat for 5-8 minutes, stirring often to avoid burning
- Let cool. Enjoy as a spread or pair it with chicken, pork, or fish. Great on muffins and toast too!
- Store in refrigerator up 5 days