When we purchased our farmhouse in Napa the fruit trees on the property were a selling point. Fig, persimmon, pear, Meyer lemon, Mandarin orange, lime…I was in love. Then everything started ripening and, massive amounts of fruit later, I needed to figure out what to do with it all. We ate fruit every day…every meal. I made pies, tarts, cookies, cakes, savory dishes…you name it. We gave bagfuls away. Donated to the food pantry and still had tons. My only solutions was to begin to make jam. Lots and lots of jam.
This was the basis for my company, napa farmhouse 1885. We sold many types of jam, marmalade, chutney & preserves all made from the fruit trees on our property. We later added dog treats, granola, spice blends and a bath & body care line but that is another story. Late last year I put the company on “pause” mode so I could spend time dealing with a family illness. Now, I am not sure I will reopen the business. Pause mode is kinda nice. 🙂
|fig and persimmon jam|
Our Fig & Grand Marnier was a best seller from day one…and I get email requests for it all the time. I thought I would share the recipe so you can take advantage of fig season. This jam makes a terrific gift and, if you process it, will last a year, unopened. I have given instructions and a link to a canning guide if this is new to you. If you don’t want to take the time to can (really easy, I promise) you can package the cooked, hot jam in clean jam jars and store in the refrigerator for a couple of weeks.
|fig jam bubbling on the stove|
Of course this jam is delicious on toast, biscuits and bagels, but I also love it paired with a cheese plate and wheat crackers, or spread on roasted chicken or pork during the last 5 minutes of cooking, or used as the filling for thumbprint cookies, cake layers or Blondie brownies. Try with pancakes or french toast. Many options…please tell me how you would use it. Enjoy!
Fig & Orange Grand Marnier Jam
discard. Coarsely chop figs and place in
jam pot. Add sugar and salt, stir to
combine. Remove peel from lemon using a
microplane grater. Add zest to pot. Add liqueur.
Stir and let sit for 1 hour. Stir
Cook over medium heat until
figs come to a boil. Reduce heat and
simmer, stirring occasionally, until jam thickens (35-45 minutes). When stirring, use the back of your spoon to
mash the figs into small pieces. You
will know it is ready when you can place a spoonful of jam on a cold plate
(refrigerate a plate for 1 hour to prep) and jam sticks (does not run).
Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for
altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid
should not flex up and down when center is pressed.
(Note, if you are new to canning/preserving, check out the resource guide at Ball)
Additional fig recipes you may enjoy:
it is “fig” week at food network’s summerfest.
check out the other delicious sounding recipes from my blogger friends.
have a favorite fig recipe of your own? please share in the
comments section of this post:
Feed Me Phoebe: Gluten-Free Cheesecake with Fresh Figs and Honey
Jeanette’s Healthy Living: Roasted Fig Greek Yogurt Chai Spiced Sorghum Parfait
Napa Farmhouse 1885: Fig and Grand Marnier Jam
Weelicious: Homemade Fig Bars
Virtually Homemade: Fig and Plum Crostata
The Sensitive Epicure: Figs with Goat Cheese, Honey, and Thyme
Domesticate Me: Flatbread with Fresh Figs, Prosciutto and Goat Cheese
Taste With The Eyes: Frozen Fig with Rose, Almond and Rosemary
Daily*Dishin: Fresh Figs with Lemon Cream
FN Dish: Go Big with Fleeting Figs