I LOVE figs and lucky for me I live in a predominantly Italian neighborhood where fig trees are the preferred lawn ornament. Now is the time when the branches are heavy with fruit, hanging low enough that plucking them from the tree does not prove to be very difficult.
(and don’t think I haven’t contemplated enlisting my friends for a little late-night recon mission to “obtain” said fruit)
Figs are in season from late summer through early fall, so if you happen upon them at the farmer’s market or the grocery store, get them while you still can.
I had never made fig jam before but I figured since I love the fruit, the jam would be a sure hit (it was) and with this recipe, canning season for me comes to a close.
While this is a sweet jam, it can be used as a base for other add-ins… caramelized red onions or bacon for example. This can be turned into a topping for crostini with a little fresh goat cheese or perhaps on a half bagel, with some crispy crumbled bacon and then topped with a fried egg for breakfast? (just brain-storming here…)