There is something incredibly sexy about the fig. Fresh, dried, cooked, or raw they hold an element of lure, lust, and desire. While I have eaten dried and cooked figs for years, I fell in love with fresh figs last year during my 3-week trip to Spain and Morocco. When my friend Asha began to pick up the figs from the fruit buffet in Madrid and then again in Marrakesh, I was intrigued and followed suit. Sweet, soft, and decadent were the first adjectives to come into my mind. After those bites, I was hooked, and upon my return sought out the fruit whenever I could. Late summer / early fall is one of my favorite times of year and I now pick up figs whenever I can.
I remember a pint that was sitting in the back of my refrigerator, and I needed to do something with the precious fruit before they collapsed into each other due to their delicate nature. I decided that with winter coming, I could turn fresh fruit into preserves and use them to top yogurt throughout the coming months. I opened up my Joy of Cooking and searched for a jam recipe. To my surprise, there was nothing there. I then picked up my 2004 version of Cook's Illustrated The Best New Recipe. Nothing. How could neither of these book have recipes for jam? I remembered that I had recently acquired a 1943 issue of Joy of Cooking from my grandmother's house (which, as an aside, she recently sold after the house remained in the family for more than 170 yrs). Sure enough the 1943 edition met my needs. I adapted some of the multiple recipes that I found and came up with this recipe. It is perfection on top of plain yogurt. Absolutely a perfect dessert. The jam itself is healthy - fruit, lemon juice, water, some agave nectar, and fruit pectin. The recipe could be adapted for other fruits.
2 C quartered fresh figs
3 tbsp agave nectar
1/4 lemon juice
1 C water
3 tbsp fruit pectin
Mix the figs, agave, lemon juice, and water together. Bring to a simmer over medium heat and allow to reduce slightly - about 15 minutes.
Add the pectin - sprinkle over the top while stirring - and continue to cook for another 5-7 minutes. Reduce heat to low, and cook for 2-3 minutes. Turn heat off and allow to cool. Place into a sterilized jar if you plan to wait before eating, or into a covered container and refrigerate for up to 1 week.
