Black mission figs hold hints of surprise. Black velvety skin fading to a royal purple top. A strawberry kiss at the center burning amidst bright green flames. Unripened, their buttery taste is reminiscent of the fruit paste at the center of a Fig Newton.
Ripened, the sweetness saps from their skin as a natural figgy sugar syrup begging you to take a bite. Making jam from these lovelies is the work of minutes. A dusting of sugar, a splash of water, a little cognac for depth. The heat of the fire, the simmering of fruit, the softening of skin.
Preserving is, above all things, a relaxing way to save the season’s best tastes for a rainy day. As tears fall from the sky, the pantry is filled with comforting jars of colorful treats for your morning oatmeal, toast or yogurt. As for today, I am munching on jammy figs and canning what’s left for the winter.
- 3 black mission figs, cleaned, destemmed and quartered
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1/2 tablespoon good quality cognac
- Bring all ingredients to a slow and steady simmer over medium heat. Simmer for 5 minutes or until the sugar is dissolved and the fig skins are fork tender. Set aside to cool for at least 5 minutes
- Pour the lukewarm fig jam into the bowl of a mini food processor and blitz until the skins are puréed and the jam is a bright, vibrant purple. That's it! Fig & Cognac Jam! Place in a 4oz sealed Weck jar. Jam will keep for 3 months in the refrigerator.
- Recipe yields approximately 3oz of jam.