How do I use up all the fig jam that I have?

Sriracha Fig Hot Wings
Ingredients

Wings
2 lb organic, free-range chicken wings, tips removed
1-2 tsp garlic powder
1-2 tsp paprika
salt and pepper
2-3 tsp grass fed butter, coconut oil or animal fat
Wing Sauce
1/2 c Orchard Choice Organic Mission Fig Spread
1/4 c sriracha
1-2 tsp cayenne
salt and pepper, to taste
1-2 tbsp water, if needed

Alright, it's six years later- if you haven't used it up by now, time to admit defeat.

Oh sure. It is posted here: http://www.food52.com/recipes/16658_smoked_blue_cheese_and_mixed_greens_flatbread_with_fig_pecan_vinaigrette

If you have a recipe posted where is it posed??No harm in telling us its address...

This is a little late but maybe you will make too much jam again! I found a smoked blue cheese in the grocery store and have been obsessed with it. My favorite thing to pair with it is fig jam- specifically flatbread topped with melted smoked blue cheese topped with a salad of greens in a fig vinaigrette with toasted pecans. I have a recipe posted if you are interested. The fig jam is fabulous in the dressing and the salad would be good on its own. I also like making canapes with a horseradish sour cream (or a decadent mascarpone) topped with smoked trout and fig jam.

I love fig jam or chutney served with fresh goat's cheese, Manchego and Roquefort or gorgonzola,and Marcona almonds.

You could also make a jelly roll--the jam would be a pretty color pinwheeling through the cake. Top with whipped cream and pistachios!

Antonia your idea was absolutely brilliant! I had a jar of fig preserves that I bought at my local farmers market that was overly sweet and i was looking for ideas of what to do with it. I took my regular banana muffin recipe with 2 ripe bananas, a little over 1 cup of the preserves (which was all I had left), cut down the sugar on the recipe since the preserves were way too sweet, and 1 Tablespoon of strong brewed coffee along with the rest of the ingredients. I am telling u these muffins were delicious!! Not only were they flavorful but stayed moist for days. My husband has been insisting I make them again. Loved them!

Substitute it for half of the quantity of mashed banana in banana bread. I've also found myself with way, way too much fig jam. One night last month I was about to make banana bread only to discover that 2 of the ripe bananas I was planning to use had been eaten. I used about 1 cup of jam in the bread, cutting the larger lumps of figs (as I tend to make my fig jam on the chunky side). It was sensational. ;o)

You could stuff the chicken breasts with a mixture of the fig jam, brie/goat cheese and some thyme.

Sauté an onion, some garlic and balsamic vinegar. Add enough jam so you can cover a pork roast - roast until instant read thermometer reaches 160 degrees. Rest 15 minutes and carve.

it makes a wonderful snack or tea sandwich when paired with goat cheese and marcona almonds on thin multigrain rye bread. also delicious in a tart i make: a marcona crust, then layers of fig jam, goat cheese and arugula salad on top. i can send you that recipe if you like....got it from whole foods years ago.

5. Why heat it up/thin it out, and then you can drizzle it over ice cream or fruit.

1. I've found it goes well with so many cheeses and charcuterie--good for an easy dinner (with salad and bread), or to set out when guests come over.

2. You could fold it into plain or Greek yogurt.

3. Use it on top of a simple cake, or between two layers of a birthday cake.

4. Stir it into a vinaigrette.

Make little puff pastries using pastry squares, your fig jam, and some chevre and walnuts or pecans - I bet that will be good! Fold the corners into the middle, and top with an extra dollop of jam.

We were given a jar for Christmas. The giver suggested we spread on toasted bread (a la bruschetta) with a slice of prosciutto and goat cheese on top. It's pretty tasty that way!

Great as a spread on pork - cold in sandwich, or on chops or rolled in a tenderloin roast.

Homemade fig newtons are delectable. Marion Cunningham has a great recipe in her Fannie Farmer Baking Book.

Sandwich with goat cheese and roasted eggplant!

A friend of mine puts it on crostini (or just good bread) with blue cheese or Gorgonzola. It's crazy good. She and I have made whole meals out of it (well, and wine).

Make a fancy grilled cheese...

I like to serve it with Brie and crackers. You
Can also make baked Brie with a layer of fig jam on top.

Runaway Spoon's savories are a great use of it: http://www.food52.com/recipes/8010_fig_and_blue_cheese_savouries
I had a thick, cornmeal crust pizza last night that combined fig jam, mozzarella, blue cheese, and pancetta which was delicious.