Secret Shortcut Fig Jam

(Note: this post was originally published on November 25, 2019. The date above reflects migration to the new platform, at which point the photos were also updated.)

A Very Secret Shortcut

Okay, confession time. I have a secret to share about fig jam. It's one of those things that looks so fancy and hard to make, but I have a shortcut. Soon you'll be putting fig jam on everything, just like me!

My shortcut: use dried figs instead of fresh. Yes, I know, it's so naughty! But using dried figs is (1) cheaper, (2) way faster, and (3) doesn't require you to find fresh ones, which can be really difficult in certain regions and seasons. This fig jam comes together in about 15 minutes and uses exactly one pot and a blender. It's almost absurdly easy.

As a huge added benefit, dried figs of course contain far less moisture, meaning that you need zero added sweeteners or pectin to bring your jam together. Even better, I find that jam made with dried figs is significantly more flavorful than jam made with fresh figs. This one is really a major win all around.

‍

Fig Jam Belongs on Everything!

Homemade fig jam is something I have in the fridge at absolutely all times. A few of my favorite uses:

• Put it on a snack board. The sweetness is lovely, and figs pair so well with savory snacks.
• Add it to salad dressings. It bulks up the dressing without the need for oils or added sweeteners. See the photo below for salad inspiration!
• Stir it into unsweetened yogurt. It provides huge flavor with zero added sugar, except the naturally-occurring sugars in the figs themselves.
• Stir it into oatmeal.
• Spread it on your favorite sandwich. It's awesome with anything salty.
• Dollop it on pizza. Figs especially love Italian and autumnal flavors. Make sure to check out my magical chick pea flour pizza crust too!
• Use it in cocktails. It's a fun and unexpected addition to fall-appropriate gin and bourbon drinks; just make sure to strain well to get rid of the seeds.

‍

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• Dried figs. Any kind will work, but I like using the big, white Turkish figs best. I usually work with about two cups at once, but you can easily scale up or down.
• Water
• Sea salt
• Bourbon. Optional but highly recommended, it takes your fig jam from tasty to magical. You'll just use a splash and will cook off all the alcohol.
• Optional add-ins. Most of the time I just let the figs shine. But I'll occasionally add vanilla (delicious in yogurt, not recommended for savory applications) or herbs (something hearty like thyme or rosemary) or lemon zest. Think about your intended application and season accordingly. If you make any fun variations, please share them in the comments section below!

‍

Closing Thoughts

Fig jam has become one of those things that's ALWAYS in our fridge. It's so easy to make and so useful. We use it at least a few times a week for flavoring yogurt or adding to salad dressings. It's also a great homemade gift, so don't hesitate to make a big batch and share it with everyone you know. Just remember to keep your jam in the fridge (or freezer) since this recipe isn't designed for canning.

What are you waiting for? All this quick recipe takes is a short boil and then a thorough blending. No fussing, no pectin, no sugar, no long waiting, very few dishes to wash. You'll be doing a happy fig dance in no time!

‍

‍

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.