Figs can be tricky to find because they technically have two seasons and they’re incredibly popular. I’ve read that they are available for the first couple weeks of June and then again in August through October. When I was at the market recently, trays of them were lined up waiting for someone to claim them. Feeling like I hit the jackpot, I bought a bunch of them and decided to make Fig and Serrano Jam.
Serranos vs. Jalapeños
I decided to use a serrano instead of a jalapeño for this recipe. In my experience, jalapeños can either be really spicy or not spicy enough. Whenever I use serrano peppers, I always get the spice and a little goes a long way. Because I really wanted to play with a balance of sweet and spicy, I knew the serrano would come through. I recommend starting with half of a serrano and adding more if you want extra spice.
Making the Jam
The longer you simmer the fruits, the thicker the jam will become. If it gets to be too thick, just add a little water at a time. A little water will go a long way to cut through the thickness, so be careful not to dilute the flavors.
Using the Jam
This jam pairs really well with good, stinky cheeses and breads, but I also used it on a Fig Jam and Goat Cheese Pizza with caramelized onions and baby arugula. Be sure to check it out!
You should also check out my Homemade Strawberry Jam.
FIG AND SERRANO JAM
- 1 pound fresh figs
- 1/2 serrano pepper, finely diced
- 1/2 cup sugar
- 2 tablespoons honey
- 2-3 fresh thyme sprigs
- 1/2 teaspoon lemon rind
- 1.5 tablespoons fresh lemon juice
- 1 tablespoon water
- Place all of the ingredients in a sauce pan and stir to combine.
- Bring the mix to a boil over medium-high heat, stirring frequently.
- Reduce heat and let simmer for 30-40 minutes. The longer you simmer, the thicker the jam will become. If it gets too thick, slowly add a little water to help thin it out. You might need to adjust some flavors so the water doesn't dilute them too much.
- Remove the thyme sprigs and pulse the jam with an immersion blender to reduce the chunks, if desired.
- Pour the jam into a jar and keep refrigerated for up to two weeks. This recipe made between 4 and 5 ounces of jam, so be sure to double the recipe if you'd like to make a bigger batch.
All images ©Regan Baroni 2017.