This fig jam is so easy to make! I love figs, they are sweet and have a delicate flavor that is often compared to honey, and when made into a jam their natural and fragrant qualities intensify, making them great at complementing savory dishes like chicken, lamb, cheese plates, charcuterie spreads, sweet and savory flatbreads, and my new favorite as stuffed inside of challah for the new year!
What you will need:
3 pounds figs in quarters
2 cups sugar
1 lemon zested and juiced
Directions:
Combine all 3 ingredients in a saucepan.
Bring to a simmer over medium-low heat and stir constantly. Cover the pan and let simmer for 1 hour, stirring occasionally.
Let cool and place in an airtight container in the fridge for up to 2 weeks.
Fig jam filled challah:
Start with my challah dough
Portion out about half the dough and cut the ball into 8 equally sized pieces, roll into balls and flatten slightly.
Fill each disc with about a tablespoon worth of jam and seal in.
Arranged the balls into a greased round or loaf pan.
Let the dough rise according to your challah dough recipe, or my recipe mentioned above!
Enjoy!
3 pounds figs in quarters
2 cups sugar
1 lemon zested and juiced
Directions:
Combine all 3 ingredients in a saucepan.
Bring to a simmer over medium-low heat and stir constantly. Cover the pan and let simmer for 1 hour, stirring occasionally.
Let cool and place in an airtight container in the fridge for up to 2 weeks.
Fig jam filled challah:
Start with my challah dough
Portion out about half the dough and cut the ball into 8 equally sized pieces, roll into balls and flatten slightly.
Fill each disc with about a tablespoon worth of jam and seal in.
Arranged the balls into a greased round or loaf pan.
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