Recipe courtesy of Sean Timberlake
Print
Fig Jam with Fennel Pollen

Ingredients

  • 1000 g. fresh, ripe figs, rinsed (about 7 cups, chopped)
  • 900 g. granulated white sugar (about 5 cups)
  • 1 Tbsp fennel pollen
  • 1 Tbsp butter, to reduce foaming (optional)

Directions

Combine the figs and sugar in a large nonreactive pot and leave to macerate for at least 30 minutes. Longer is better, as the sugar breaks down the fruit; I left mine macerating in the fridge overnight.

Bring the mixture to a simmer over medium heat, stirring to avoid burning. Mash the fruit with a wooden spoon occasionally.

Cook an hour or until thickened and the flesh of the fruit is translucent. Add the fennel pollen and stir to combine thoroughly.

If you're canning, ladel the jam into sterilized jars, adding 1 Tbsp of bottled lemon juice per pint, and process by normal water bath method. Otherwise, refrigerate and use within a month.

Categories:
More from:

Kitchen Adventures

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cantaloupe Jam with Vanilla

Recipe courtesy of Marisa McClellan

Chili Pepper Jam

Recipe courtesy of David Rocco

Prosciutto, Mozzarella and Fig Pizza

Recipe courtesy of Lorraine Pascale

Roasted Fig Salad with Goat Cheese, Prosciutto and Arugula

Recipe courtesy of Laura Vitale

Stuffed French Toast with Fresh Strawberry Jam and Blueberries

Recipe courtesy of Kelsey Nixon

Fig, Prosciutto and Blue Cheese Pizza

Recipe courtesy of Tiffani Thiessen

Pork Rinds (Chicharron)

Recipe courtesy of Rupa Battacharya

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here