Simple fig jam

fresh figs, quartered, 1/2 pound
maple syrup, medium-grade, 2 tablespoons
orange blossom honey, 1 tablespoon
bourbon vanilla bean paste, 1/2 teaspoon (optional)

1. toss figs with syrup, honey and vanilla bean paste.
2. bring to a boil over medium-high heat.
3. quickly reduce to low heat.
4. simmer until fig meat separates easily from the skin and liquid is reduced, approximately 20-30 minutes.
5. blend well with an immersion blender (or in a food processor).
6. store in a sealed container in the refrigerator up to seven days.

the story
This easy jam is delicious on biscuits or as a complement to cheeses (especially grilled halloumi or soft goat cheeses - try Haystack Mountain Snowdrop). It's also a great filling for linzer cookies. I don't mess around with pectin; instead, the syrup and honey act to both sweeten and thicken the jam. The figs themselves produce a jam that thickens much faster than other fruit, despite the absence of pectin. I also don't mess around with canning - it's so delicious fresh - but you definitely could.

8 ounces

Cousins sharing a first Christmas Eve. December 2012.
Christmas gifts, awaiting Christmas morning. December 2012.

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