Indigo jones

For a recent cocktail party I catered, I wanted to create a charcuterie selection that appealed to all of the senses. Rich and creamy, juxtaposed with savory and salty, and just the right amount of something sweet to offset it all.
This quick fig jam proved to be the perfect accompanyment to the assortment. It cooks up fast with little preparation and few ingredients, but yields something more complex. I served it with cheese, meats and paté, but it works just as well on a slab of toasted bread, or as upgrade to your next PBJ sandwich.

Fig Jam ( adapted from Food & Wine)

Slice 2 pounds of fresh figs into quarters, and place them in a pot with about 1 1/4 -1 1/2 cups of sugar. Toss, and let it sit off the heatnuntil the sugar dissolves naturally and the figs begin to give off juice.
Add 1/2 cup of water, and the juice of a couple of lemons, and bring the mixture to a boil. Stir until all the sugar is fully dissovled.Reduce the heat to and simmer, stirring often, until the fruit begins to soften, and the juices naturally thicken. This will take about 20-30 minutes. Taste, and add more sugar and|or lemon as needed.
Cool, spoon into a large jar and enjoy!

Photos: top: indigo jones | bottom: Spencer Jones @Glasshouse Assignment

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Tags: catering, charcuterie, fig jam, food and wine, fresh figs, jam, sweet and savory

This entry was posted on June 27, 2016 at 6:27 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.