Fig & Orange Jam w/ Pistachios & Rosemary
The title of this jam has too many ingredients.
You might think so, but I kept adding things as I was making it and it turned out so good!
I found a big 2 lb. carton of California Mission figs at Trader Joe's for only $5.99. Bargain of the year.
How could I resist?
Fig season is only around another week or two in my neck of the woods, so why not glom up all the figs I can!
A fig jam it would be.
I added orange peel, lemon zest, cinnamon, rosemary and pistachios!
It may sound like a lot, but it was delicious!!!!
Feel free to add or omit whatever you like.
Crazy Fig Jam: (made up by crazy me)
2 lbs. ripe figs (I mixed turkey figs from my tree, along with Black Mission figs)
1 1/2 cups of granulated sugar
1/2 cup water
1/4 cup fresh lemon juice (from 1 big lemon)
zest of the lemon
zest of a large orange (I had homemade candied orange peel, so threw that in instead of the zest)
pinch of cinnamon
1/4 cup of pistachios (optional.....it's all optional, really!)
1 large fresh rosemary sprig
Remove the stems and cut the figs into quarters or pieces.
Mix everything together in a large nonreactive pot. I used a Le Creuset Dutch oven.
Simmer on moderate heat for 30 minutes, stirring everything once in a while.
Remove rosemary sprig.
Let cool and spoon into jars. This will stay in the fridge for 3 months.....the sugar acts as a preservative.
This is wonderful with roast pork; on toasts with ricotta; an accompaniment to cheese, or just eaten out of the jar.
Here's some info for you:
he terms "reactive" and "nonreactive" are referring to the type of metal from which your pot or bowl is made. Aluminum, cast iron, and copper are all "reactive."
Stainless steel, ceramic, glass and metal cookware with enamel coating are all "nonreactive." ... By the way, copper cookware is the exception to the rule.
I use stainless or Le Creuset (which are enameled coated iron) when it says "nonreactive".