I am continuing my jam fetish with this cinnamon fig combination. Figs are still new to me and I’m learning what else I can do with them besides using in salads. When I received my latest carton of beautifully plump figs, I wondered how they would be when stewed with a bit of cinnamon and sugar. The resulting jam put a smile on my face … I couldn’t stop poking at it with my spoon while it cooled.
This is one of several jams that I’ve made this year, which kind of surprises me. When I think of jam, I remember the episode of ‘Friends’ where Joey is gorging himself on Monica’s jam. I’m not really a jam lover or connoisseur – it’s good, but I could easily live without it. The reality is that jams are an easy way to use up an abundance of fresh fruit when you can’t think of what else to do with it all. Hmm, I make jam because I’m lazy (?) … yeah, I guess so :-)
Apparently, I’m not the only person with jam on their mind. Mark of No Special Effects lost his jam virginity this past week when he made a tempting Mango-Pineapple Jam. It sounds so exotic and interesting that I may just have to give it a try next. But first, I must finish the jar of fig jam that I made.
Cinnamon Fig Jam
3/4 cup sugar
1/2 cup water
1 lb. mission figs (about 10-12 figs)
1 3″ strip lemon zest
1 cinnamon stick
1/2 lemon juiced
Add water and sugar to a pan and place on a medium heat to dissolve.
Remove the stems from the figs and cut into quarters. Add to the sugar mixture along with lemon zest, cinnamon stick, and lemon juice. Bring the mix to a light simmer and leave the pan uncovered. Cook for about 1 hour or until the mix thickens. Remove from heat and allow to cool. Store in an airtight container in the refrigerator.
This recipe makes a single jar – about 1 1/2 cups. I’ve been home alone all week and slowly working my way toward the bottom of the jar. I’ve eaten it on crackers and toast, along with a few plain spoonfuls that went directly to my lips. It’s rather addictive and an amazing use for figs.