My Secret Recipe Club assignment this month was The Keenan Cookbook, a blog by husband and wife team Chris and Rachel. Chris does the cooking and writing, while Rachel is the one responsible for the gorgeous photography. And they have two very cute little boys.
The month of July was pretty much all about figs in our casita. Our friendly neighborhood ice cream man has been bringing us large bags of figs once or twice a week. We are major fig lovers so the figs usually don't last very long to use them in any recipes, even though I have quite a few fig recipes on my never-ending list of recipes to try.
On the day I sat down to start perusing The Keenan Cookbook blog, one of the first recipes on the breakfast recipes index was Fresh Fig Refrigerator Jam. I looked over at the huge bag that our ice cream man had just delivered with like 6 pounds of fresh figs and knew that I had found THE recipe. Five minutes later, I was in my father-in-law's kitchen cooking my very first batch of homemade fig jam. And now homemade fig jam is my favorite jam ever. It's delicious on toast, freshly baked biscuits, peanut butter & jelly burritos, pancakes, and it's even great on savory sandwiches too. (I'll be sharing one such recipe very soon, so stay tuned!) I haven't bought or made any other kind of jam since. It's that good!
If you have an abundance of figs and aren't sure what to do with them, this is the recipe for you. And don't forget to check out The Keenan Cookbook for more mouth-watering recipes like Arugula, Watermelon & Feta Salad, Blueberry Cream Cheese Coffee Cake, and Grilled Marinated Salmon.
Homemade Fig Jam
(Recipe from The Keenan Cookbook)
- 4 cups roughly chopped figs
- 2 cups sugar
- 1 (3-inch) cinnamon stick
- Juice of 1 lime
Combine chopped figs, sugar, and cinnamon stick in a large saucepan and bring to a boil over high heat. Reduce heat to low and let simmer, stirring occasionally, until the mixture has thickened into the consistency of a jam. Remove cinnamon stick; stir in the juice of one lime and let cook for one minute. Remove from heat and let cool completely. Refrigerate for 2 to 3 hours until completely chilled. Enjoy!
Store in refrigerator in an air-tight container.