Summer's bounty - a few pounds of green figs! To eat them out of hand - or preserve them for colder days...
Since most folks don't grow figs - run out and buy about 2 lbs for this recipe. A navel orange, 2/3 cup of honey and a little ground cinnamon - a fabulous combo1!
For something a bit flowery and highly aromatic, the combination of figs with cinnamon, honey, and orange fills the bill.
This delightful jam is wonderful drizzled on all sorts of desserts - pound cake, ice cream - right down to a simple piece of toast.
Slow cooked and easy to make, this treat is perfect for guests or gifts.
- 2 lbs (or a little more) of ripe, sweet green figs, washed and stems pared away
- 1 TBS of navel orange zest, minced
- 1 tsp ground cinnamon
- Juice of the navel orange + enough water to make a 1/2 cup liquid
- 2/3 C honey (raw wildflower or orange blossom, if that is in your location)
- In a medium saucepan, bring together the figs, orange juice (an water, if needed
- Over medium head mash the figs and stir to break them down
- Add the zest and the honey and combine over low-med heat
- Stir frequently over about 2 hours of slow cooking
- Look for a jam consistency
- Sterilize your (4) 8oz jars
- Fill, seal and cool to room temperature
|Amount Per Serving||%DV|
|Serving Size 57g|
|Recipe makes 4 servings|
|Calories from Fat 0||0%|
|Total Fat 0.01g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 47.08g||13%|
|Dietary Fiber 0.5g||2%|