Tuesday, September 20, 2011

I've made a huge mistake


I would have to say that my biggest complaint about living in Washington, DC is the high price of substandard produce. Seriously, do other people have this problem? Is it just me? I feel like I have to go over my fruits and veggies with a magnifying glass before picking them up at the grocery store. Then, if I don't use everything the moment I get it home from the store, it's rotten the next day.

Not to mention, it's so hard to find anything above and beyond the usual. In the spring, I had to search stores high and low to find rhubarb. This summer, figs were just no where to be found, until I happened upon one, single carton of them at Trader Joes in Old Town Alexandria on my lunch break.

Now figs have a notoriously short shelf life, but by the time I got these home at the end of the day, half of them were bad and went straight in the garbage. I knew the remaining figs wouldn't last long, so I immediately got them into the fridge, zipped up tight in a plastic bag, and began searching the internet for a good fig jam recipe. I decided to combine them with some golden raspberries I had also purchased that day. The jam turned out slightly sweet, slightly tart, and totally delicious.


Raspberry and Fig Jam
  • 1 pint ripe black mission figs (about 15 figs)
  • 1 pint golden raspberries
  • 1 orange, supremed and finely chopped
  • 1/2 cup packed light brown sugar
  • 1 tablespoon finely grated lemon zest (about 1 lemon)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
Directions

Remove any stems on figs, then cut them into quarters, and place in a medium non-reactive saucepan.

Add the berries, orange, brown sugar, lemon zest, and salt. Place over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer uncovered, stirring occasionally for about 40 minutes, or until the figs have softened and lost their shape and the filling jam-like.

Remove from the heat, stir in the vanilla, and let cool for 1-2 hours, or to room temperature (if the jam is too watery, drain a little excess liquid before using as filling).


The fig jam turned out delicious and made the perfect condiment for this ham and goat cheese sandwich on crusty sour dough bread.


6 comments:

  1. this looks awesome, Erin! I love sweet jams on grilled cheese.

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  2. I love fig jam, but I've never made my own... and I've definitely never had it with raspberries. Sounds amazing!

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  3. Beautiful pics. I will be on the hunt for the last cartons of figs this weekend!

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  4. Mmm, I would do anything for a fresh fig right now! Your jam and sandwich look great.

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  5. I've never admitted to a mistake. What would I have made a mistake about?

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  6. the jam looks amazing, especially with the combination of ham and goat cheese.

    and I've been in the same situation: I but pricey produce and then it goes bad ;( Sigh.

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