Fig Jam
By Cara Di Falco, culinary journalist and creator/host of YouTube’s “Cara’s Cucina” caradifalco.com
In Season: Figs
These delicate divas have fragile skins and thus don’t ship well when ripe. That’s the best argument for choosing figs that were grown right here in New Jersey. Local, tree-ripened figs are a revelation—soft, plump, and mellow-sweet—and fall is their season. It’s easier to cope with summer’s end knowing we can look forward to figs.
—Marisa Procopio
fun fact:
Figs and mulberries are relatives, with a similar flavor and texture. While the shape of mulberry leaves can vary, they’re often three- to five-lobed, just like their fig cousin’s leaves.
season:
Available fresh from New Jersey growers from late summer through fall.
at the market:
The choicest fresh figs are soft to the touch, even slightly cracked and oozing a bit of sweet sap.
store:
Store fresh figs uncovered in the crisper drawer of the refrigerator; bring to room temperature for best flavor. Enjoy within a day or so.
wash:
A gentle trickle of water from the tap to eliminate dust is all fresh figs need.
cook:
Bake figs in desserts; chop or purée them to make jam, sauce, or syrup; dry them; or enjoy them raw. Figs are a good addition to a cheese or charcuterie board. Wrap ripe figs with slices of prosciutto and serve as an appetizer.
history:
This ancient fruit (species Ficus carica) has been cultivated for millennia and is featured in the Old Testament (the Torah) and the Qur’an. Fig trees prefer deep soil and full sun. Native to the Mediterranean and Asia, figs are increasingly available from New Jersey growers.
DO YOU KNOW?
- Fig varieties number in the hundreds, with flavors reminiscent of honey, berry, or sugar.
- Green fi g varieties picked unripe will not grow sweeter off the tree but will soften.
- Fresh fig leaves can be used as a flavoring. Steep them to make tea or wrap them around cheeses to impart a subtle coconut flavor.
Related Stories & Recipes