• sondra bernstein

Refrigerator Fig Jam

Refrigerator Fig Jam

Adapted from Mark Bittman

Yield: About 2 cups of jam

1 pound figs, stemmed and chopped

1 vanilla bean

2 thyme sprigs

¼ cup sugar, or to taste

Combine the figs, vanilla bean, thyme and sugar in a small-to-medium saucepan; fruit should be at a depth of a couple of inches. Bring to a boil over medium heat. (You might have to add a tablespoon or two of water to the figs, but hold off until you see how much of their own liquid they produce.)

Adjust the heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning.

Cook, stirring mixture is liquid but thick. Cool and refrigerate mixture; all will thicken as it cools. Store, refrigerated, for up to a week. Remove vanilla bean and thyme stems before serving.

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