Got Figs?

I’ve been wanting to make a figgie jam, more for a condiment then for a jam. I’m having a wine pairing dinner party next month, and I thought this would be perfect to serve with my Fruit Stuffed Pork Loin. Plus it was something I could make in advance, and one more thing is out of the way. You see, I’m a planner!

This was so simple to make and so tasty, it’s made right in the microwave. You just make a small batch, about 2 pints at a time. I didn’t even can it, I just froze it till I’ll be ready to use it.

It’s figgy, spicy, and orange flavored  all at the same time. It was perfect as a pork condiment, paired with some cheese (I used Brie and it was delicious), or just slathered on your bagel.

If you have some figs that you need to use up, or if you just want a special treat, let me recommend this Spicy Fig Orange Microwave Jam. You wont be disappointed!

Spicy Fig Orange Microwave Jam

found at Simply Recipes

Ingredients

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar1 1/2 teaspoons grated orange peel
3 Tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter

2 (8-ounce) canning jars

1 Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.

2 Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.

If you use a large pyrex measuring cup or you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

3 Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars. If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.

Elise’s Tip! Sterilized jars by heating them in the oven at 200°F for 10 minutes.

 

I’m linking this up to Foodie Friday

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