spiced fig jam
Figs may be original to the Mediterranean region, but they are
the perfect fall fruit. With a flavor and texture somewhere
between pear and apple, they lend themselves to jam without the
need for pectin.
2 pounds green figs, chopped into small pieces
½ cup orange juice (not from concentrate)
1 cup dark brown sugar
8 allspice berries
3 cinnamon sticks
3 whole cloves
1-inch piece of peeled fresh ginger
Combine the chopped figs, orange juice and brown sugar in a
large saucepan or Dutch oven. Place the allspice berries,
cinnamon sticks, cloves and ginger in a muslin bag, tie off and
then place in the pan. Bring the fruit mixture to a simmer over
medium heat, stirring frequently. Reduce the heat slightly and
continue to cook, while stirring, for an additional 20 minutes.
Remove from heat and remove the spice bag. Transfer the hot
compote to clean jars (makes about 3 1/2 cups). Let cool before
capping the jars. Store in the refrigerator and use within 2
weeks. Alternatively, process the jars in a hot water bath for
10 minutes for a longer shelf life.
