Fig jam is a wonderfully versatile pantry item to reach for throughout the year. The fact that it isn’t too sweet makes it a good condiment for savory dishes such as roast pork. It’s equally good to spread over your favorite whole-grain toast. Wild fennel pollen imparts the delicate flavor of anise, which complements the figs’ earthiness.
Ingredients
- 6 ounces shallots (about 4 medium-large), unpeeled
- ½ teaspoon expeller-pressed vegetable oil, such as sunflower or grapeseed
- 2 pounds ripe figs, stemmed and quartered lengthwise
- ½ cup water
- 2 tablespoons honey
- 2 tablespoons organic sugar
- ½ teaspoon fennel pollen, or 1 teaspoon ground fennel seeds
- Pinch of artisanal sea salt
- 1 tablespoon fresh lemon juice
- Glass jars and lids
Preparation
Wash enough jars and lids in hot, soapy water to accommodate the jam. Rinse, shake off the water and set the jars and lids aside to dry completely.
Preheat oven to 425°F.
Place the shallots in a small baking dish, toss with the oil, then cover the dish with aluminum foil and roast the shallots until soft, 15–20 minutes. Let cool, then peel and coarsely chop.
In a heavy saucepan, combine the shallots, figs, water, honey, sugar, fennel pollen and salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, until thick and glossy, about 15 minutes.
Remove from the heat, stir in the lemon juice and spoon into the jars. Let cool to room temperature, then cap the jars with the lids. Store the jam in the refrigerator for up to 1 month.
