Fig Jam

Last Labor Day weekend, I took on the dubious task of switching my closet over from summer clothes to fall/winter clothes.

Yes, I’m well aware that it’s still 90+ degrees out, but I refuse to allow that minor detail to daunt my enthusiasm for reveling in the realization that cold weather {and BOOT season} is almost upon us. In fact, I was in DSW last week with Sabrina, and lo and behold…… all the boots were on display.

Rows and rows of glorious boots, stretched out as far as the eye could see. I gazed longingly at them, inspected a few, but somehow, I managed to stay focused and not bring any home with me.

How I managed that, I’ll never know.

Fig Jam – adapted from Giada Di Laurentiis

This is what happens when you find a random container of figs in the pantry during your seasonal “kitchen clean-up/clean out” – it was super easy, and the flavor, of course, is outstanding. Next time I think I’ll add fresh orange zest, and a pinch of cinnamon.

1/2 cup sugar
1/2 cup water
12 dried  figs, stemmed and cut into quarters
3 tbs. brandy or rum

In a small saucepan, combine the sugar, water, figs, and brandy (or rum) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved and the figs have softened.

Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.


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