DRIED FIG JAM
Adapted from tastespotting
makes about 1 cup
1 cup dried figs, chopped, woody stems removed
1 cup orange juice -or- red wine -or- water with a splash of fresh lemon juice
1 cinnamon stick or 2 whole cloves
pinch of salt

Note: Figs are naturally sweet but if you need the jam sweeter you can add a little honey.

Chop the figs...they are so beautiful inside...
 
Put the chopped figs and liquid (orange juice, red wine or water) and spice (cinnamon or cloves) in a pot and bring to a boil.
Turn the heat down to low and simmer until the figs are plump and very soft, about 20 minutes. Add more water if the liquid evaporates, add just enough water to keep the figs simmering.

Turn off the stove and carefully remove the cinnamon stick or 2 cloves. Pour the contents of the pot into a food processor add the pinch of salt and puree. If the fig jam is too thick or chunky, just add more water about a teaspoonful at a time until the consistency is that of a spreadable paste.

Allow to cool to room temperature. Cover and store in refrigerator.
I love this fig jam on Banana Bread Muffins...
 

 

 
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