Figs, like dates and apricots, are one of those fruits that many of us are familiar with in its dried form (or its cookie form for those of us who grew up believing that eating sleeves of Fig Newtons was a healthy way to snack), but that we rarely have the opportunity to eat fresh. This is mainly because fig season is so short, but also because figs do not thrive in most places in the States and are extremely perishable.
Moving to the Lowcountry of South Carolina my husband and I were used to the fertile earth and amicable growing conditions of Virginia and our first year here attempted to sow our garden with as little thought to fertilizer and pH levels as we had in previous years. Big mistake. What few plants actually yielded fruit were extremely disappointing: our tomatoes never fully ripened, and even our watermelons were mealy and flavorless. Our sole source of horticultural joy has come from the massive and abundant fig tree in back of our house, which we had absolutely nothing to do with planting…
Fresh figs are incredibly luscious and sweet and are an excellent source of dietary fiber, potassium, and vitamins A, C, and E. Eating a fresh fig is a study in texture — the toothsome resistance of the skin, velvet juiciness of the flesh, and crunchiness of the seeds. The fig is sensual too, conjuring images of Adam and Eve preserving their modesty only with fig leaves and stands of hair, and when figs become ripe they are purple and swollen and leak a milky substance from their base. I also always think of Hermann Hesse describing Kamala’s lips (in Siddhartha) as being the color of “a freshly cut fig.” What a lovely image….
Anyway (apparently I’m feeling a bit loquacious today), if you can get your hands on fresh figs, do so. They are delicious to snack on, a great way to dress up salads or baked chicken, and are absolutely divine transformed into preserves. This recipe makes a wonderful gift and is a delightful addition to any cheese plate, pairing especially well with funky, robust blues and mellow goat cheeses.
Ingredients:
Yields 24 oz. preserves
– One whole orange
– 4 c. fresh, sliced figs
– 4 Tbsp. filtered water
– 1 Tbsp. minced ginger
– 1 tsp. ground cinnamon
– 1/4 tsp. ground cloves
– 1 vanilla bean, scraped (optional)
– 3/4 c. honey
– 2 tsp. fruit pectin*
*Pectin is a thickening agent, usually extracted from citrus fruits or apples and is available in many grocery stores and most health food stores.
Directions:
1. Wash and rinse your jars; let stand in hot water. Meanwhile, boil your lids and rings in a large pot to sanitize. Let stand in hot water also.
2. Zest your orange.
3. Chop orange, removing remaining peel, seeds and membrane
4. Remove stems from figs and chop. You do not need to remove skins
5. Place orange, figs, and water in a medium-sized saucepan and cook over low heat
6. Add ginger and spices. Scrape in vanilla, if using. Bring mixture to a boil.
7. Measure out honey. Stir pectin into it, then add mixture to boiling fruit. Stir vigorously for 2 minutes to dissolve pectin.
8. Return to a boil, then remove from heat
9. Remove your jar lid and ring from your large pot and return water to a boil
10. While waiting for water to boil fill your jar(s) to 1/4” of top and wipe clean. Do not overfill or jar will not seal properly.
11. Screw on lid (with ring) tightly. Place jar into boiling water to cover. Boil for 10 minutes. Add 10 minutes boiling time for each additional jar.
12. Remove jar (carefully!) from water. Let cool. Check seal — lid should be sucked down/un-popped.
13. Label and enjoy! Jam should last about 3 weeks once opened.
I put one of the jars of preserves in a gift basket I gave to my sister for her birthday, along with a big hunk of blue cheese, a sheep’s milk cheese washed in Prosecco, a goat cheese, fresh pear, toast points, and some baked goods:
I’m a total geek when it comes to birthdays, and a firm believer that nothing can compare to a thoughtful handmade/homemade gift…
theindiehomemaker 