Homemade Fig Jam from Mark Bittman

I have decided that someday, wherever I live, I want a fig tree in my yard. I want to be able to pick those lovely fruits whenever I want, just like I did in Italy. You see, we had a fig tree outside of our apartment in Italy and by the time we left, I don't think there was a single ripe fig on that tree because of me. Every time I discovered a nice big juicy one hiding behind one of those cool shaped leaves leaves, I got so excited.

So you can imagine my excitement yesterday when I went to the market and discovered a whole container of perfectly ripe figs just calling my name. I just couldn't say no to their beauty. I brought them home and ate a few with some brie cheese as an afternoon snack and dreamed of something I could use them for. I suddenly thought of how lovely a fig jam would be on a nice slice of toast for breakfast. Soon enough, I discovered this simple recipe on the New York Times site. I left out the refined sugar and replaced it with local raw honey and in less than twenty minutes, I had this fig jam.


Fig Jam (adapted from Mark Bittman of The New York Times)

1 pound fresh figs, stemmed and chopped
4 tablespoons honey (more or less to taste)
1 teaspoon pure vanilla extract
1-2 tablespoons water

1. Combine the figs, honey, and vanilla in a small saucepan. Bring to a boil and add water if it becomes too thick. Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Turn off the heat. It will thicken up some more once you put it in the refrigerator.

2. Let cool a bit and put in a mason jar or other covered container. Refrigerate for up to a week.

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