Make dinner tonight, inspired!

Wondering what to make for dinner tonight? This is your place for quick and healthy meal inspirations. Here you'll find recipes for seasonally focused dinners, desserts, breakfasts, and everything in between.

My cooking focuses on the freshest ingredients prepared in a simple and careful way, to highlight their uniqueness. My own diet is primarily vegetarian, but does include sustainable fish and seafood, and is gluten free.

Thank you for reading. I look forward to sharing some of my favorite recipes with you!

09 October 2010

Fig & Lime Jam

We've had such a cool summer in NorCal that figs are just ripening now.... in October! What a wonderful way to stretch the summer just a little bit longer. I do enjoy fresh ripe figs but I also try to preserve a few for the colder months ahead. This jam is super easy and brightens the sweet flavor of the fruit, with just a spritz of lime.

I go through the extra step of processing the jars so they're safe to keep at room temperature for at least 1 year. However, you can just as easily skip this step and keep the jam refrigerated. It will last for at least a month in an airtight container.

I can think of lots of ways to use this tasty jam. Obviously it would be divine spread on toast with good butter; but it would also be great spooned over ice cream. I think it would be lovely with cheese and fruit or heated and used as a glaze for chicken or pork (that is, if I ate such things). It could also be spread on bread before making grilled cheese so that it melts with the cheese and makes the sandwich sweet and fruity. Be creative with your own use for this lovely little spread. I'd love to hear your ideas!


Fig & Lime Jam:
Yields 5, 1/2 pint jars

2 1/2 # fresh figs (any variety)
2 cups sugar
1/3 cup lime juice

1) Combine all ingredients in a heavy saucepan and mash with a potato masher. Let stand at least 2 hours or overnight.

2) Bring the mixture to a boil. Reduce heat and simmer for about 35-40 minutes until the mixture starts to thicken slightly, stirring occasionally.

3) Place hot jam in sterilized jars and process 10-12 minutes. Or, if you're skipping the canning step, allow the jam to come to room temperature then refrigerate in an airtight container for up to 1 month.

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