I don’t like to think of myself as a hoarder of jams, but rather a collector or a connoisseur, though my husband may disagree. One of the varieties I tend to stockpile is a fig jam. I adore the flavor, the little crunchy seeds — everything about it. So of course when I was blessed with a large shipment of fresh figs, I immediately set about making jam. You can use any fig variety, but Calimyrnas are particularly good; the green flesh becomes golden when cooked. This jam is delicious on toast and muffins. Recipe and photo contributed from Eating In Color: Delicious, Healthy Recipes for You and Your Family* ©2014 by Frances Largeman-Roth.
Makes 1 3/4 cups
- 1 teaspoon finely grated orange zest
- 1/2 cup fresh orange juice
- 1 pound fresh Calimyrna figs (about 15 or 16), quartered
- 1/4 cup agave nectar, light or dark
- 2 tablespoons sugar
Combine all the ingredients in a medium saucepan and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mixture thickens and reduces, about 30 minutes. Store in the refrigerator in a container with a tightly fitting lid for up to 1 week.
Per serving: 38 calories; 0g fat; 0.2g protein; 9g carbs; 0mg sodium; 11mg potassium; 10mg calcium
- Here are lots more recipes for simple sauces and such.
* This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!