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Tuesday, May 12, 2009

Fig Jam ( from dehydrated fig )

No matter how I tried to use the dried figs, the magic bag never gets emptied, even after using it for lamb stew, pork rib soup, nature trail mix. I had fig fatigue and then, I hit upon this idea to dispose the whole lot - not down the trash bin - that will be so wasteful - by making kaya/compote/jam. So here's my fig jam. Goes beautifully with crusty bread. If you like blue cheese, tease your taste buds with a touch of cheese. Guarantee the flavors explode in your head like the fire works on National Day. Incredible.

Dried Fig Jam ingredients :

1 c Dried figs
3 c water
1⁄2 c Fresh lemon juice
1 c Sugar
1 cardamom pod ( I like the multi-dimensional taste. Omit if you hate this, but I find the jam tastes flat when cardamon-less )
1 T dark rum

Cooking Dried Fig Jam :

Place figs in pot. Add 1/2 cardamon, figs into water, cover and bring to a boil. Remove pot from heat.
Let the pot of figs sit for at least an hour to plump them.
Remove figs from the water with a slotted spoon.
Reserve the water.
Cut stems off figs with scissors and chop figs coarsely in a processor.
Add lemon juice and sugar to the fig water ( watch that sugar - the figs are very sweet on their own )
Set water to a second boil, then reduce heat and let simmer for 5-10 minutes.
Drop the chopped figs into the fig water.
Bring fig jam to another boil, then let simmer for 15-20 minutes.
Jam should be slightly thickened.

Remove from heat.
Stir in the rum and remaining cardamom well. Keeps for more than a week in the fridge.

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