Fig Jam (Mermelada de Higo)


I finally found figs right before the summer ends. I looked no further than to making a jam out of it. Saying goodbye to summer and hello to fall! This jam can be stored in the refrigerator for up to 3 months. Fig in spanish is Higo. It’s also well-known in South America and like no other it’ll be used for jam or in syrup form. In Ecuador they’ll serve fig poached until tender and sweet with some fresh white cheese. Oh yeahhhh just like Laylita’s Recipe .

Makes for Two 1/2 – Pint Jars

Recipe Adapted from Food & Wine Annual Cookbook 2010

Ingredients:

  • 1 1/2 Pounds Green or Purple figs, stemmed and cut into 1/2-inch pieces
  • 1 Cup White or Brown Sugar (I used White)
  • 1/4 Cup fresh Lime or Lemon Juice (I used Lime)
  • 1/2 Cup Water

Preparation:

In a nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and figs are juicy.

Add the lime/lemon juice and water into the pot of figs and stir to combine. Bring to a boil, stir than lower to medium heat stirring occasionally and let simmer for about 20 minutes or until the fruit is soft and liquid runs off side of a spoon in thick, heavy drops.

Spoon the jam into the jars. Close the jars and let the jam cool to room temperature. Then refrigerate. Enjoy =)

Note: If you’d like a smoother jam just puree it once it’s brought down to room temperature in a blender or food processor then spoon smooth jam into the jars.

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About Sherlly

I love food.
This entry was posted in Appetizer, Breakfast, Brunch, Dessert, Fruits, Side Dish, Snack, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Fig Jam (Mermelada de Higo)

  1. Faith says:

    Figs are definitely one of my favorite late summer treats…this jam looks fantastic!

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