Citrusy Fig & Almond Jam
Our backyard fig tree has been generous to us. I created this fig jam, with notes of orange and some almond. This was super easy to make, and is perfect with melted brie (upscale grilled cheese sandwich) or as a layer for a fruit galette.
Ingredients
- 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
Instructions
- 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.
Notes
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.