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

Went a little crazy with canning this past year, and somehow managed to can way more fig jam and preserve than I know what to do with. Love to find ways to incorporate it into my baking/cooking. Suggestions?

asked by Darlene Carrigan over 4 years ago
25 answers 23420 views
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hardlikearmour

hardlikearmour is a trusted home cook.

added over 4 years ago

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

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 4 years ago

Also don't forget gifting!!!

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added over 4 years ago

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

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added over 4 years ago

I like to spread the Brie on French bread topped with fig jam and sprinkle with fresh thyme.

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added over 4 years ago

Make a fancy grilled cheese...

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added over 4 years ago

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).

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added over 4 years ago

Sandwich with goat cheese and roasted eggplant!

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added over 4 years ago

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

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added over 4 years ago

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

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added over 4 years ago

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!

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added over 4 years ago

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.

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added over 4 years ago

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

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em-i-lis

Emily is a trusted source on General Cooking.

added over 4 years ago

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.

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added over 4 years ago

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.

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sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added over 4 years ago

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

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 4 years ago

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)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I just happen to have 2 ripe bananas sitting on my counter. This is perfect!. I get to use up a half pint of fig jam, use up 2 lonely bananas, and have a lovely breakfast tomorrow morning all at the same time!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 4 years ago

Don't forget to add a teaspoon of vanilla to the wet ingredients, even if the recipe does not call for it. ;o)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 4 years ago

P.S. Nectarine jam also works well as a substitute. I have too much of that as well, so I tried it in the next batch of banana bread I made. Actually, I made muffins based on the same banana bread recipe (from "The Tassajara Bread Book"). They were outstanding. I used toasted pecan pieces in them, too. ;o)

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added about 4 years ago

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!

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Maedl

Margie is a trusted home cook immersed in German foodways.

added about 4 years ago

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!

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added about 4 years ago

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.

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added about 4 years ago

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

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added about 4 years ago

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