The first day of Spring and Figs usually do not have a lot in common. But this first Day of Spring world’s collided when I found a bag of whole figs, fresh-frozen at the end of last summer and forgotten….buried underneath jars of homemade tomato sauce, pesto, bags of New Mexico chile peppers, my ice cream freezer canister & some pizza dough! Totally hidden away to be found this morning while I was cursorily cleaning it all out. Spring Cleaning. Get it?
Now I could in no way consider tossing these figs out. There was no freezer burn. They looked like they had been frozen yesterday. Rich, deep colors still intact. Jam the figs!
Recipe for figs jammed on the first day of Spring. You will need:
1. Two pounds frozen whole figs (or any other frozen whole fruit or fresh fruit) tossed with 1 cup white sugar & 1 cup turbinado or raw sugar in a non-reactive pan.
2. Cover pan with plastic wrap and allow to sit for about 6 hours unrefrigerated. The sugar will dissolve and the fruit will break-down somewhat creating quite a bit of juice.
3. Put figs & syrupy juice in a non-reactive cook pot. Stir into pot 1/2 tsp. dried thyme leaves, 1/2 cup pear flavored liqueur & 1/4 cup chopped mild to medium hot New Mexico Chile peppers (fresh, canned or frozen).
4. Bring ingredients to a low boil, turn to simmer and cook, stirring often, until liquid is reduced somewhat and thickened. While jam is thickening get your canning jars ready. Wash in very hot soapy water, rinse well & dry in a low temp oven until ready to fill. Place lids and rings in a pan of softly boiling water over low heat until ready to put onto jars.
5. Carefully fill glass jars with jam to about 1 inch from the top of the jar. Dry lids and rings with a clean cloth and top each jar, tightening gently.
6. Allow jam jars to cool completely. Will keep for a couple of weeks in the refrigerator. Freeze for later use (make sure they don’t get hidden!) or give as surprise Spring gifts!
What might you have “hidden” in your freezer that you could give new life to?
Welcome long awaited Spring, welcome.
Bring on the Spring! As always, LOVE your blog!
-T
lovely…yummy…yes i would love some…so nice of you to ask…
With buttery toast on Sunday morning?
Spring???? We are supposed to have snow tomorrow, so it’s nice to know you are cooking up some spring inside!
Beautiful and yummy as usual.
Oh to have figs now. This looks wonderful.
It was a bit weird finding these little jewels all hidden in my freezer…like summer in a bag!
I am going to try this recipe. It sounds fantastic.
…I love figs!
what a find! isn’t it great that they were still so intact? love how you’ve introduced some other elements—thyme, pear liqueur, hatch chiles– to the figgy jam…
You know, Teresa, that my home office window overlooks your front yard. So, whenever I see a lot of folks coming and going to your house during the week, I get excited knowing that soon there will be a new post to Food of Fifth!
I love your jam recipe, much better than the one I’ve used in the past. Although I’ve never cooked with figs, I think I’ll translate this to strawberries and do some jammin’ for Easter breakfast!!
Kay, I thank you so much for your sweet comment. I know you come by to see what is happening here on my blog often, but it is even nicer to hear your “voice”.
That jam looks amazing! Happy spring, Teresa!
Besides seeing the seagulls flying by our waterfront…I’d never believe that Spring was here. We still have loads of snow!
Figs warms my heart and your recipe is so alluring Teresa…perfect and very interesting pairing…I can almost taste it ;o)
Have a great week,
Claudia
Your savory fig jam sounds wonderful. Now if only I had figs hidden in the back of my freezer.
I know Karen, it was such a wonderful surprise. Of course this same recipe could be done with fresh berries, or peaches, or figs in the summer I suppose. But it was great fun making fig jam in the winter.
Beautiful. Can’t wait to try this jam