Last week, one of our local grocery stores chains had a new store grand opening sale with lots of great offers. One of them was a carton of 12 fresh figs for $6.99. Growing up in the Midwest, I don't believe I even ate a fresh fig until I was an adult and the only figs I knew were found in Fig Newtons. More stores here are carry them now when they are in season but they are still quite expensive so this was a great deal. The figs I bought were called Brown Turkey figs and they were quite large compared to other figs I've seen.
I've been seeing lots of fig jam recipes on the internet recently, and knew I had an opportunity to finally try making some with when I saw this sale. The recipe that I decided to try I found on Simply Recipes for Spicy Fig Orange Microwave Jam. I thought - I can do that! The flavors or orange, cinnamon and cloves in the recipe sounded wonderful to me. My figs must have been a lot bigger than those in the recipe so I needed to double all of the ingredients. They did not want to cook down in the microwave and my Pyrex dish was getting so hot I could hardly hold onto it when I stirred the jam. I finished the jam on the stove and next time, I'll skip the microwave altogether!
Even with the recipe not cooperating at first, the jam turned out wonderfully and is so delicious! I've been having some each morning on toasted baguette slices and I know it will be delicious as an appetizer served with brie on crackers too. I'm keeping two jars in the refrigerator and freezing one. While fresh figs are still available, I know I will be making this recipe again soon so I'll have some to enjoy throughout the winter.
Orange and Spice Fig Jam
Inspired by Simply Recipes
Note: I doubled these ingredients for my 12 figs and this made 3 jars of jam (1 Mama, 1 Papa, and 1 Baby-sized jar).
1 1/2 cups diced fresh figs
1 1/2 teaspoons grated orange peel
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar
3 Tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter
Place all of the ingredients in a large, glass bowl and allow to macerate in the sugar for at least 30 minutes. Turn everything into a heavy saucepan and simmer until reduced and thickened (about 45 minutes on medium low) until everything is reduced by 1/3 to 1/2 original volume, stirring occasionally. Watch carefully that the jam doesn't start to burn on the bottom of the pan. Reduce heat, if necessary.
Pour the jam into jars, leaving 1/4-1/2 inch of headroom from the top of the jars. Refrigerate or freeze.