What did you make with Jessy's Fig Jam?

18 years ago

What are you making with Jessy's fig jam? When I first received Jessy's fig jam I started eating by the spoonful out of the jar! I'd sneak a spoonful and put it back in the frig. A little while later, I'd grab another spoon and get another spoonful. Then I thought, before I eat the whole jar this way, I should really make something elegant with this (I also got tired of washing all the spoons!) The first recipe I made were kolaches, very similar to the recipe below in the link except I used vanilla instead of lemon extract. I also glazed them.

Today I'm making these. They'll be given to friends & family at Christmas:

Cuccidati

FILLING

8 oz. black figs

3.75 oz. raisins

scant 2/3 C. honey

1/4 C. brandy

1.5 tsp orange zest

1 tsp lemon zest

1/4 tsp ground cloves, nutmeg

1 TB cinnamon

4 oz. almonds, roasted

3 oz. walnuts, roasted

Coarsely chop nuts, remove from food processor. Combine the rest; when homogenous, add nuts. Let chill at least 8 hours.

DOUGH

4 cups AP flour

1 C. + 2 TB sugar

1 TB baking powdr.

1 tsp salt

8 oz. butter, cut into small cubes

2 large eggs

1/2 C. whole milk

1.5 tsp vanilla

1.5 tsp lemon/orange zest

Pulse to mix dry ingredients in f.p., then cut in butter until fine crumbles. Dump into bowl and stir in wet ingredients. Form dough into 2 rectangles; chill at least 8 hours.

Roll one rectangle 13" x 10" and cut into 4 strips parallel to the 10" sides. Fill the center of each resulting 10" x 3/25" rectangle with a "worm" of filling, then flatten this somewhat. Wrap dough around filling a la Fig Newtons, flip so that seam side is down, cut into 1/2" slices.

Cook 15-20 minutes in a 375 degree oven until golden brown; remove from sheets after 3 minutes to rack. Overcooked yields a less buttery flavor.

Glaze with 1 cup 10x, 1.5 tsp vanilla, 1.5-2 TB brandy. In Italy these are often finished with colored sprinkles.

Here is a link that might be useful: Kolache

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Comments (13)

arabellamiller
18 years ago
Oooh, those kolaches look good!

I didn't make anything - just served it with brie and crackers. I hardly got a taste myself because the group of women that I had over scarfed it all up!

AM
The Dinner Chronicles
hawk307
18 years ago
Hi Boo: I didn't make anything, just ate it with all
sorts of things. Ginger Snaps ,bread and butter, Cookies, etc.
Didn't want to waste any time, to start eating it.
LOU
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I have a friend who raves about this jam mix but I too am quite concerned with the safety of it, let alone the need for it to be included in a jam for flavoring. Just because the NCHFP approves the use of Jello in that one recipe, it still concerns me. I would rather just make straight fig jam with pectin and put in some strawberry pulp for the flavor balance, which is quite tasty, I must say. Jello is made from the hides,tendons,and bones of animals - well refined and resulting in base collagen but still an animal by-product. I am not a vegetarian but I would rather eat a pure fruit jam, thank you very much. And, since I sell jam at the farmers market, I would (according to my ethics) have to put it in the ingredients list as an animal by-product although the USDA does not describe it as such! Shoot! I have enough trouble explaining the lard in my pie crust. Eaten as part of the pie crust, lard is quite delicious, and nutritious, but to be canned with fruit to sit on a shelf or refrigerator doesn't appeal to me one bit. Besides, pressure canning meat is what I have been taught is the only acceptable method and you wouldn't PC a jam, so this is a NCHFP conundrum. On another note, since I bill my products as being fresh, naturally grown (no -cides), and as being free of artificial flavors and colors, Jello is not that, by far. Nancy
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The boiling water process is very necessary for the safety of jams and jelly. It helps to kill off any bacteria that may be left in a jar, or lid. The lids are never boiled prior to placing on the hot filled jars, so they could carry a possible bad thing if they were not heat treated by the boiling water batch. The amount of sugar and REGULAR pectin is VERY critical and can cause a poor set if the sugar isn't sufficient enough or the pectin isnt enough or is too old. I would suggest using the Pomona pectin as its much more stable, and can give very reliable results without any concern about the sugar. Its especially useful for those who have never made jellies or jams before, and need 100% positive results. The lemon juice mentioned, doesn't state the amount either, so there, you could add enough to taste. With pleanty of added acid like BOTTLED lemon juice or citric acid, the product can usually keep for well over a month in the fridge, once opened. If you have a lot more figs than the 4 cups, you could also make a larger batch with Pomona pectin as it will set with the added calcium as opposed to sugar. LOTS of sugar in a jelly or jam will help keep it from spoiling once its opened and refrigerated. Figs, usuaully have a lot of natural sugar, so they are needing an acid to enhance their flavor as well as safety. The canning jar size would be 8 ounce. I use pints for my stuff when using Pomona and have put up about 15 pints of jelly using a whole box of the Pomona pectin. I use a 10 minute BWB for pints. Fig jam is quite simple, and you have found a decent and basic recipe. For me, it would be some fig squares I would make from my brown turkey figs. This year, all my figs were lost due to my long stay in the hospital, and the tree getting too dry in its big pot.
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You are welcome Dave and tracydr! I get some concord grapes from my neighbor this way, they climb over my side of the fence! I just make juice out of them and drink it. So I also made Habanero Fig jam. This is what I called it because it is a jam, not a jelly, and it did not come out gold. However, it is inspired by the Habanero gold recipe that several of you kindly posted. To our surprise, this is a "HOT" item, not just taste-wise, but popularity wise. It is pretty different with fresh figs, so I will post how the recipe was modified. HABANERO FIG JAM 2 quarts washed fresh figs, chopped. Used mostly ripe figs, but to increase the pectin amount we included a few under-ripe figs too. 1/2 cup minced red sweet peppers 1/2 cups minced onions 1/2 cup minced Habaneros (I used orange Habs). 1-1/2 cups white vinegar 6 cups sugar 1 tsp salt Boil all ingredients together in large pot. Bring it to just below the candy temperature (measured with a candy thermometer). At this point I chose to take an immersion blender to it because we thought we would prefer it smooth rather than chunky. Pour into clean warm jars. Do the usual with the jars and lids, BWB 10 minutes. This made 7 half pint jars. Consistency of jam, spreadable but thick. No pectin was used and none was needed. Next in line will be Pequin-Fig jam. Lots of pequins and very few habaneros this year. The ones used in this jam were a rare find in the depths of the freezer. Last year was a good habanero year.
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wizardnm
18 years ago
I haven't made anything with it yet and I don't dare opening it until I figure out what I do want to make, or it would be gone using the spoon method.

It's sitting on the counter, waiting for my Holiday baking push.

Nancy
olyharris
18 years ago
I've made this appetizer several times and it's gotten rave reviews each time.

BAKED GOAT CHEESE WITH CARAMELIZED ONIONS AND FIG JAM

Saute a thinly sliced sweet onion in a little olive oil, garlic, salt and pepper until lightly browned. Set aside (can be made a day or two before).

Spread goat cheese into an oven safe dish. Top with a thin layer of fig jam and sauted onions. Bake in a 350
oven, about 20 minutes, until the edges begin to bubble.
Serve with sliced baguettes.

Oly
User
18 years ago
I saw this dish on Ricardo and friends yesterday. I thought it looked and sounded yummy!

Here is a link that might be useful: Baked Raclette and Fig Sauce
lindac
18 years ago
Toast and jam....butter under the jam...bread in the toaster until golded brown....don't slice too thickly...the idea is not to eat bread but to have a carrier for the jam...
There's a little left...I might try it with a bagel and cream cheese....
Linda C
wizardnm
18 years ago
Sharon, that recipe sounds very good. I happen to have access to some racette that is made here in Michigan that won Best of Show in a huge artisian cheese show held in the NY area in Aug. I think making raclette baked in the puff pastry with EJ's jam would be very special.

Thanks for a great idea!

Nancy
lyndaluu2
18 years ago
I just am enjoying it on toast, bagels, etc. Yummy Good!!!
I'm savoring every bite. LOL

Linda
annie1992
18 years ago
Make? Nope, I didn't make anything either. I just ate it with a spoon, I ate it on toast, I ate it on Ritz crackers. I convinced Ashley she wouldn't like it so I didn't have to share!

Annie
jessyf
18 years ago
Lou and Oly, nice to see you posting again.

Lou I owe you a BIG PICTURE OF THAT SPOON YOU SENT ME. Before next weekend, I promise.

I made so much of that @#*%&@# jam, scraped and licked so many spoons, I got sick of it and gave pretty much all the jars away, LOL. Glad everyone else is enjoying it!
Carol Schmertzler Siegel
18 years ago
I ate it with a spoon! and now it's all gone!
hawk307
18 years ago
Sure Jessy!!! When I see that BIG PICTURE here, I will believe it.
What am I talking about ? I haven't been in here anyway.
How did the ( Bar mitz vah ) go ?
LOU
mustangs81
18 years ago
Great sounding recipe Becky. I'm copying and pasting.

I love figs and pork so I tried this. I didn't get fancy with the garnishes. Also, I like a sweeter taste so I left out the mustard.

Spirited Pork Tenderloin with Fig and Chipolte Onions

1 whole pork tenderloin, about 1 pound
1 cup fig jam or preserves, divided use
1/4 cup dark rum, divided use
2 tablespoons olive oil, divided use
1 tablesoon spicy brown mustard
1 clove garlic, minced
4 cups thinly sliced sweet onions
1 tablespoon minced canned chipolte chiles in adobe sauce *
Salt and pepper to taste
1/4 cup chopped red bell pepper
Fresh sliced figs (optional)

1. Heat oven to 400 degrees F. Spray a 13x9-inch baking pan with nonstick cooking spray; set aside.
2. Combine 1/2 cup jam, 2 tablespoons rum, 1 tablespoon oil, mustard and garlic; spread over pork tenderloin. Place tenderloin in prepared pan and roast 20 to 25 minutes, until meat thermometer inserted reads 155 degrees F. Let tenderloin stand 5 minutes before slicing diagonally into 1/4-inch slices.
3. Meanwhile, heat remaining tablespoon oil in large skillet over medium-high heat. Saute onions about 5minutes, stirring, until soft. Stir in remaining jam, rum and chipolte peppers. Reduce heat to medium. Cook, uncovered, 10 minutes or until slightly caramelized, stirring occasionally. Salt and pepper to taste.
4. Serve sliced pork with onion mixture. Sprinkle red peppers over both. Garnish platter with fresh sliced figs, if desired.

What did you make with Jessy's Fig Jam?

Comments (13)

arabellamiller

hawk307

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