It is the end of the fig season (fresh figs appear in markets in late June to late September). I had a half of a tray of figs left. What to make? What to make? This season, I’ve already made the following:
Sweet Potato Noodles with Grilled Haloumi and Caramelized Figs;
Three Cheese, Peach and Fig Grilled Cheese;
Mozzarella, Basil, and Fig Panini;
Fettuchini Carbonara with Pancetta and Fig;
Pear, Fig, Proscuitto and Goat Cheese Salad;
Figs & Berries with Raspberry Cinnamon Sauce;
Peach and Fig Salsa;
Georgia Peach, Fig, Fontina Pistachio Crusted Turkey Cutlets;
Fig, Goat Cheese and Walnut Pasta;
Strawberry, Fig and Mortadella Grilled Cheese;
and Peach and Fig Smoothie…Whew! Now that’s a lot of fig-gy goodness!
Although, I liked to eat them just as they are too, I wanted to create something. What about a condiment? What about jam? Hmmmm….I have some pancetta and two Vidalia Onions. I know! I’ll make Bacon (well Pancetta is Italian bacon), fig and caramelized onion jam.
Yep, that’s what I’ll do!
- 8 oz (1/2 pound) figs, wash and stems cut and quartered
- 2 oz. pancetta
- 2 Vidialia onions, diced (or 1 large onion)
- 2 garlic cloves, diced
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon balsamic vinegar (I used Vom Fass Waldberg Star Honey Balsamic)
- 2 Tablespoons maple syrup
- ¼ teaspoon espresso powder
- ¼ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ cup water
- Heat a large heavy-bottom pot over medium heat. Add pancetta and cook until it is done and slightly browned, but not crispy. Use a slotted spoon to remove the pancetta from the pot and transfer it to a paper-towel lined plate. Pour off some of the grease, leaving about 1 teaspoon in the pot.
- Reduce heat to low-medium and add the onions to the pan. Cook covered and stirring occasionally, for 15-20 minutes until onions have begun to caramelize (if they start to burn or get dried out before then, add 1-2 Tablespoons of water and cover again).
- Increase heat to medium, add the garlic, and stir, cooking for 1 minute more. Add the water, figs, and remaining ingredients to the pot and cover.
- Bring the mixture to a boil, then turn down the heat to maintain a low simmer. Cook for 20 minutes, stirring once or twice.
- Remove the lid and continue cooking for another 20 minutes, stirring occasionally. The jam is done when most of the liquid has evaporated and it has darkened in color.
- Take the pot from the stove. Let cool for 15 minutes.
- Transfer to a high-speed blender and pulse several times until the desired consistency is reached. It doesn’t have to be puree-smooth. I like my jam to have a little bit of texture.
Transfer the jam to airtight containers and store in your refrigerator. The jam will keep for approximately 2 weeks – that’s if it lasts that long before you eat it all.
If you try this recipe, let me know what you think?