First time making fig jam (mouth-watering pictures!)

[F. Bennett]

My MBVS tree just won't stop this year. Every day I'm picking at least 3 figs. Today, I picked around 20 figs. It came out to be just over a pound after removing stems. The actual jam came to 12 ounces.
The fruit is unpredictable this time of year, meaning the flavors can be all over the place. I decided it was a good time to make some fig jam. It came out great! I used a very simple recipe, found here: http://www.foodandwine.com/recipes/fig-jam

[Fygmalion]

Woohoo! Frank... I surely wish that I was in your position. That does look like some beauteous fig jam... I normally love my English muffin's with "organge marmelada" but I think that I would just love some of your fig marmelada for breakfast.... happpy, happy!

[F. Bennett]

Thanks, Tony. It certainly made my day!

[tinyfish]

Looks great.

I can't wait to have enough figs to make jam with.

[Dave]

Frank that english muffin smothered in fig jam and add a cup of coffee life doesn't get much better than that my friend Enjoy!!!

[Fygmalion]

I am going to go out on a fig limb here but I would suggest that that English muffin smothered in fig jam would taste even better eaten with sips of egg cognac.... note that I am not talking egg nog made with cognac... I am talking about a much thicker cognac based product... I grew up with it in Croatia and in the US drinking bottles brought over from the continent by visitors... Although I drank mostly Croatian versions, the Germans have a claim to the original recipe.... delicious and a great combo I think to partner with those English Muffins and Fig Marmalada on those cold winter days... :-)

[Dave]

Alright Tony now you are bringing this to a whole other level To enjoy a delicacy such as you are talking it would have to be served sitting in front of a roaring fire wearing a silk smoking jacket and would have to be finished off with a cup of Uchunari coffee and a Davidoff cigar leaving out any one of these items would be a true tragedy

[F. Bennett]

Man, you guys know how to paint a picture. I almost wish it was cold enough to light the fireplace!

[don_sanders]

Looks great. I had the same idea today and made my first batch. I added a touch of balsamic vinegar which I think really adds to the flavor.

[F. Bennett]

That's an interesting addition. I may tinker with the recipe next time.

[DBJohnson]

I had a friend in Alabama that cooked some spiced rum into her fig preserves.

[Tonycm]

Looks real good Frank. You'll need to make more to get you through winter. 12 ounces is just a tease. It might go good on a slow roasted chicken. Hmmm hmmm!

[jmaler]

Since we are talking recipes here, I made a small batch of preserves by taking a double handful of figs and covering them with sugar, some lemon juice fron the bottle and some ground cinnamon. The figs were cooked until clear, something I think like 40 to 60 minutes. It made a little over a cup or preserves. Turned out to be some of the best preserves ever. Naturally I didn't measure any of the ingredients.

Next time I make fig preserves there will be cinnamon added for sure.

[Fygmalion]

I like... and I definitely like the addition of a pinch or two of cinnamon....

[don_sanders]

I'll have to give cinnamon a try. If you ever measure the ingredients, feel free to post it to the recipe sticky.

[Hershell]

Y'all just go ahead and make those of us that can't cook jealous. Y'all are painting some tasty pictures that make me envious. Congrats

[Taverna78]

Looks wonderful !

[Rafaelissimmo]

Very nice Frank. I made jams and tons of caramelized figs with my excess this summer.

[F. Bennett]

Thanks. I will be making a habit of making this from now on. So good!

[cis4elk]

Looks great Frank. I t never ceases to amaze me how much different figs can look depending on location and temperatures. My MBVS look absolutely nothing like those.

[F. Bennett]

They are usually darker skinned. These were hidden from the sun, plus the cooler temps have an affect, as you know.