AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


3.11.2013

DRIED FIG JAM- CLEAN EATING


I was at the market the other day and ran face to face with some organic dried figs. Hmmm, dried figs. I don't think I have ever ate dried figs before in my life, unless Fig Newtons count? (I am pretty sure they don't). So I grabbed some and thought I would give them a try.

I am glad I did. They are sweet, chewy and slightly nutty. I love the crunchy seeds inside. They are high in fiber and a fruit source for calcium. Dried figs will stay fresh for several months and can either be kept in a cool, dark place or stored in the refrigerator. Keep in an airtight container so they don't dry out.

This would be a delicious spread on your whole wheat toast or in your oatmeal or even yogurt. Perfect accompaniment on your cheese platter or charcuterie board. I really enjoyed it on the  Banana Bread Muffins I made the other day. 



DRIED FIG JAM
Adapted from tastespotting
makes about 1 cup
1 cup dried figs, chopped, woody stems removed
1 cup orange juice -or- red wine -or- water with a splash of fresh lemon juice
1 cinnamon stick or 2 whole cloves
pinch of salt

Note: Figs are naturally sweet but if you need the jam sweeter you can add a little honey.
Chop the figs...they are so beautiful inside...
Put the chopped figs and liquid (orange juice, red wine or water) and spice (cinnamon or cloves) in a pot and bring to a boil.
Turn the heat down to low and simmer until the figs are plump and very soft, about 20 minutes. Add more water if the liquid evaporates, add just enough water to keep the figs simmering.

Turn off the stove and carefully remove the cinnamon stick or 2 cloves. Pour the contents of the pot into a food processor add the pinch of salt and puree. If the fig jam is too thick or chunky, just add more water about a teaspoonful at a time until the consistency is that of a spreadable paste.

Allow to cool to room temperature. Cover and store in refrigerator.


I love this fig jam on Banana Bread Muffins...



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