Fig Jelly (Or, for my Francophone Friends–Confiture de figue et citron)

One of the benefits of living in Louisiana must be the endless supply of figs.  While walking Eve, I look lustfully on at the heavy fruit-filled branches hanging over my neighbors’ property lines.  I stare at their bright green and muted brown varieties at the farmer’s market.  And I think, “gimme that.”  Just like that.  Grammatical incorrectness and all. Clearly Delicious readers know how much I love figs.  I even dedicated a previous post to this Fig Galette.

So, when dreaming about figs, there are several ways to use them.   If you’re not making a candied dessert, then you must make a candied condiment.  The best kind? Fig Jelly.

I haven’t really felt the need to eat toast with jelly since I was a little girl.  But with the end of summer, the reminder of fresh figs, I reach into the fridge, grab a mason jar filled with this Fig Jelly and dream up all the 5 year-old ways to embrace natural sweetness.  I promise, one batch and you’ll never look at a classic Peanut Butter and Jelly Sandwich the same way  after you’ve smothered it in fig jelly.

Fig Jelly

This recipe is adapted from my favorite Blogtress Elise Bauer.  For her variation of Fig Jelly, see here.  I’ve changed some of the ingredients and spice ratios below as well as the cooking technique.  Elise advocates for a microwave technique that is easy and effective, but I like all things stove top.

Ingredients:

* 1 1/2 cups diced figs

* 1/2 cup seeded, peeled lemon, diced

* 1 1/2 cups sugar

* 1 1/2 teaspoons grated orange peel

* 3 tablespoons lemon juice

* 1/2 teaspoon ginger

* 1/2 teaspoon cloves

* 1/2 teaspoon cinnamon

* 1/2 teaspoon butter

1.) In a medium-sized pot, combine all of the ingredients and mix to combine.  Allow to sit for 30  minutes so that the fruit becomes macerated by the sugar.

2.) Warm pot over medium-high heat for about 15 minutes stirring occasionally until it comes to a boil.  Reduce heat and keep stirring occasionally until the mixture has thickened considerably.  You’ll know the jam is ready to be removed from the heat based on how thick the mixture is.  With a metal spoon, if you pick it up and the jam runs off (in a liquidy fashion), then it requires several more minutes to thicken.  However, if it slides off in a much firmer fashion, remove from heat and allow to cool in the pot.

3.) When jam has cooled, pour into two 8-ounce canning jars and refrigerate.  Enjoy! Makes 2 8-ounce jars of delicious confiture de figue et citron.

–Helana Brigman

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