Maggie Beer’s Burnt Fig Jam is a favorite. Coming from Australia, it’s expensive and not easy to find, so about once or twice a year I give making my own the (college) try. We’re getting close…. The trick is courage: letting it burn enough.
Fig jam is great on scones, delicious with cheese, and makes an excellent glaze over the top of fruit tarts. Serve it with our Cheddar Bites, some toasted nuts and a bottle of Pinot Noir; your guests will love it!
Burnt Fig Jam
1 pound organic figs, washed with stems trimmed, and quartered
1/2 cup (4 oz.) organic granulated sugar
1/2 cup water
juice of 1 lemon
1/2 cup water
1. Put the washed and cut fig into a medium sized sauce pan with the sugar and 1/2 cup water and bring to boil. Cook over a medium heat for 15-20 minutes or until the mixture begins to thicken.
2. Remove from the heat, cool slightly, and add the lemon juice. Return to the heat and continue to cook until the jam begins to caramelize at the edges.
3. Slowly add a 1-2 ounces of the second 1/2 cup water, taking care to pour it onto the warm spoon, letting it flow slowly into the hot jam to avoid splattering. Continue cooking until the jam just beings to smoke.
4. Add a little more water using the same technique and using the new moisture to bring the caramelized jam off the sides with the spoon. Repeat once more.
5. Cook just until you think the burning of the sugar has gone too far. Remove from the heat and add the last ounce of water, stirring to blend and pull the burnt caramel colored jam from the edges. If it appears the jam will be too thick when it cools add another ounce of water and stir to blend.
6. Let the jam cool before putting in a jar, and let cool completely before covering with a lid and refrigerating.