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.