When I was at the market recently, trays of figs were lined up just waiting for someone to claim them. I decided buy a bunch so I could make a Fig and Serrano Jam. If a sweet and spicy jam is your thing, you’re going to love this one.
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Food Photography Tips for Fig and Serrano Jam
Shoot The Process
Food photography isn’t just about shooting the finished dish. It’s also very much about highlighting the ingredients and the process of cooking. Adding process shots is a great way to add more visual interest to your food images.
Shoot Overhead (Flat Lay)
Overhead images (also known as flatlays) are incredibly popular in food photography. I shot overhead for this entire shoot, because it captured the ingredients and the fig and serrano jam beautifully. You can easily hold the camera and lean over the food to shoot overhead, but I highly recommend using a tripod with an extension arm or my favorite overhead setup for food photography.
Try A Dark & Moody Style
A lot of food photography is shot with a light, bright and fresh style. It’s a really beautiful look, but I love seeing dark and moody food images too. It can be dramatic, romantic and almost sexy. You can start by simply using darker surfaces and darker props to see how it affects the mood of your images.
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Read More About: Dark & Moody Food Photography Tips
Recipe Notes for Fig and Serrano Jam
Figs Are Seasonal
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 late August through October.
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 I want. And, because I really wanted a nice balance of sweet and spicy, I knew the serrano would come through for me. I recommend starting with half of a serrano (seeds removed) and adding more if you want extra spice.
Be Patient and Let It Simmer
Making jam requires a lot of simmering. And, I want to note that the longer you simmer the fruits, the thicker the jam will become. If it gets to be too thick, just add a little water. A little water will go a long way to cut through the thickness, so be careful not to dilute the flavors too much.
Happy Cooking!
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READ MORE ABOUT: MY CURRENT GEAR FOR FOOD PHOTOGRAPHY
Fig and Serrano Jam
Ingredients
- 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
Instructions
- 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.
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All images ©Regan Baroni 2017.
The balance of flavors here is everything I’m craving…especially with some good cheese. Can’t wait to see what your plans are for this jam!
Hi Kik! The flavor combination was so much fun to play around with… we’re enjoying it with some cheese this afternoon! Another fun recipe is coming next week that uses the jam, so stay tuned! 🙂
It’s difficult to say if is better the recipe or the pics. Surely I’m in love with both of them!!
Thank you so much, Debora! The recipe is really tasty – I hope you give it a try! Cheers!
[…] has been full of figs, I wanted to put them to good use before they expired. Last week I shared a Fig & Serrano Jam and this week, I’m sharing a fun way to use the jam, besides pairing it with stinky cheeses […]
[…] You should also check out my Raspberry & Pear Mini Tarts, my Homemade Strawberry Jam and my Fig and Serrano Jam. […]