Citrusy Fig & Almond Jam
I had a container of fresh Mission figs that I decided to experiment with. I want to make a quick jam to layer on a plum galette (rustic fruit tart).
My experiment was a total success! I will make this again, because it was super easy. This would also taste delicious on melted brie.
- 1 container fresh Mission figs (about 12-15 figs)
- 1/2 cup sugar
- Zest of 1 small orange
- Juice of one small orange (about 1/4 cup)
- 2 tablespoons balsamic vinegar
- 1/4 cup Ruby Red Port (optional, but takes it to a new level)
- 1/4 cup almonds, toasted and finely ground
Preparation time 10mins
Cooking time 55mins
Adapted from foodiewife-kitchen.blogspot.com
Cut the fresh figs in half, and scoop out the meat.
In a small pot, add the fig filling, orange zest and orange juice and sugar. Bring to a boil on medium-high heat and watch closely.
Reduce to a simmer, and add balsamic vinegar to taste.
On a whim, I added some leftover Ruby Red Port which made this jam exceptionally delicious.
Allow to simmer until it thickens, about 10 minutes.
In the meantime, toast the almond in a dry skillet until just fragrant, 2 to 3 minutes. In a mini-chopper, grind to be very fine. Add to the fig jam and refrigerate for at least 1/2 hour.
This jam is ideal to use as a layer on top of a tart or pie crust, when making a plum tart. This not only helps the crust to not become soggy, but it pairs beautifully with Italian prunes or plums.
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