Thursday, November 4, 2010
no one. that's right. everyone loves pies regardless of the form. i've seen poptarts on blogs recently, but no one has made a seasonal version. so here's my first run at seasonal, local poptarts - fig poptarts. they were perfect mixes of seedy bites of figs and flaky pie crust.
i took pie crust and cut it into perfectly shaped rectangles for poptarts. too bad perfectly shaped pie dough doesn't create perfectly shaped poptarts. some people embrace free form pies, but i try to make mine perfectly shaped every.single.time. you'll never see an apple galette on this blog!
keep reading for the recipe!
let me tell you, fig jam is so delicious. i've often eyed fig jam at the specialty grocery store, but i never took the plunge because it was so expensive. the bad news is figs are always expensive, despite whether they are in fresh or jammed form. i paid $6.99 per pound for figs at my local coop. if i had any patience to wait until sunday to buy figs. figs run about $4 per carton at my farmer's market. but i don't have any patience at all, so i paid the $$$, made the jam, and i'm happy i did. that's because it's amazing and lends itself to many uses. i have big plans for this jam such as homemade fig poptarts, fig macarons, and savory uses such as fig and goat cheese tarts. yums.
here are figs before they are turned into delicious jam!
this jam is really easy to make, but it's not shelf safe. make sure you store it in the fridge and use within a couple weeks.
homemade fig balsamic jam recipe
adapted from Kiss My Spatula
- 2 pounds fresh figs, washed, stemmed and cut into small pieces.
- 1 cup sugar (more or less depending on sweetness of figs)
- zest of 1 lemon and its juice
- 2 tbsp balsamic vinegar (any balsamic will do, you don't have to use your best for this recipe)
- pinch of kosher salt
- splash of homemade vanilla vodka, if you have it, if not regular vanilla extract will work
Place figs, sugar, lemon zest + juice, balsamic vinegar, vanilla and salt in a non-reactive, deep pot. Let the figs macerate in the pot for 3o minutes, occasionally stirring.
Bring to a boil over medium heat while stirring. Keep stirring and cooking the jam for about 20 minutes, or until it's as thick as you'd like. You can break up the figs with your spoon as they break down in the jam.
If you'd like, you can mash the remaining chunks of figs with a potato masher.
Spoon into jam jars and allow to cool to room temperature. Store covered in refrigerator for several weeks.