fig preserves

Cheese encased in pastry and baked until brown might seem like an old-fashioned dish, but it’s one of the most reliable ways to please a small group of omnivorous people. Flaky pastry, warm, runny cheese, what’s not to like? Baking is also a great way to turn a mediocre wheel of cheese into something great. Cut the wheel in half, sandwich it with something savory and something sweet and wrap it up tightly with pastry. If you want to replace it with Brie, or another soft cheese with an edible rind, feel free — just make sure there aren’t gaps in the sides of the pastry, or the cheese will leak out in the oven.

Baked Camembert Salad

bacon, chopped

white onion, chopped

thyme leaves

Crunchy sea salt,

black pepper,

puff pastry, thawed

All-purpose flour,

egg, lightly beaten

(9-ounce) wheel Camembert, sliced in half horizontally

fruit preserves,

head radicchio or other juicy, slightly bitter salad leaf

olive oil

red-wine vinegar

Toss the bacon into a skillet over medium heat, and allow the fat to render, stirring occasionally, about 2 minutes. Add the onion and thyme leaves, reduce the heat to low and let the onion sweat in the bacon fat until it’s totally soft and the bacon is cooked through and lightly browned, stirring occasionally, about 8 minutes. Season with salt and pepper, and remove from heat. Drain excess fat.

Heat the oven to 400. Place the puff pastry on a lightly floured sheet of parchment, and use a rolling pin to even out any folds, and roll until it’s about 12 by 12 inches. Brush off any remaining flour, and brush all over with egg. Transfer the parchment and pastry to a baking sheet. Place half of the Camembert at the center, cut side up. Spoon the onion-bacon mixture and the preserves on top of the Camembert, then place the remaining Camembert half on top, cut side down. Season generously with salt and pepper.

Bring the edge of the dough up and over the cheese, working your way around, gently pressing and pinching to seal. Make sure there are no gaps, which could allow the cheese to leak from the puff-pastry parcel. Flip the parcel over, brush the top and sides of the parcel with the remaining egg wash and use a knife to puncture a small hole at the center, and to make a design along the top, if you like. Bake for 20 to 25 minutes, or until the pastry is cooked through and golden brown all over. Allow to cool on the sheet pan for about 10 minutes.

When you’re ready to eat, tear the salad leaves in half with your hands, and dress them in a big bowl with some olive oil and vinegar. Taste, adjust if needed and season generously with salt and pepper. Place the pastry on the serving plate, surround it with salad and serve.

Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.

Fig Jam With Rosemary

figs,

rosemary

sugar

lemon zest (from about 4 lemons)

lemon juice

kosher salt (Diamond

Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.

Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.

Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.

Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.

This simple homemade fig preserves recipe contains only five ingredients. But the flavor is undeniably delicious. Whip up a batch today!

Homemade Fig Preserves

figs

lemon zest (optional)

nutmeg (optional)

In a large pot, combine the figs and sugar. Let them sit for about 2 hours.

Add the lemon juice and stir to combine.

Heat the pot over medium high heat until it comes to a boil.

Cook down until the figs become very soft and the syrup begins to thicken, about 10-20 minutes.

Remove the pan from the heat. Add the lemon zest and nutmeg, if desired.

Preserves will continue to thicken for 24-48 hours.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682611049/vkts7yivnbmarkqbuzs8.mp4

Fig Preserves

Small-Batch Fig Jam is the easiest way to make homemade fig jam recipe!  There&#39;s no pectin, refined sugar or canning requirements, and it&#39;s a great way to enjoy fresh figs!

Small-Batch Fig Jam

coconut sugar (or sub with granulated sugar)

honey

lemon (juiced)

vanilla extract

Cook jam

Place the figs, sugar, honey, and lemon juice in a large sauce pan and heat over medium heat, stirring to combine.  Cook until the sugar melts, then bring to a boil.

Reduce heat to medium low and cook until thickened, about 45 minutes. Be sure to stir the fig jam often to prevent it from burning, especially as the mixture thickens.

Cool

Remove from heat and stir in the vanilla.  Cool completely then transfer to jars and refrigerate.  Enjoy!

I have made this recipe countless times. I dont use coconut sugar. I use vanilla sugar if i have it on hand otherwise i sub out more honey. I also use key lime juice instead of lemon juice. Gives it a little zing. Its so beautiful, i love seeing it through the jars, it just screams accomplishment 😊

I have a fig bush in my yard and it is producing like crazy. It always does. (Brown Turkey Fig). I have frozen many and will continue to do so until this years crop is all harvested. I hope I can make this jam once the figs have been frozen. 
It will make way more then we can useso some of it will be gifted. Trans so much for this lively recipe. 

I just made a batch. I don’t usually use honey, but I was low on sugar and found a little jar of honey in the cupboard. This was delicious. I made 2 batches , one with sugar and one half honey half sugar, (I don’t have coconut sugar) I really like This one with honey. It’s not as sweet and the flavor of the figs really comes through. It is delicious!And so easy!

Wow! This recipe is wonderful, and the honey adds so much flavor (I used raw)! I just made my second batch, after a neighbor offered up figs from her tree, and I needed to make some fig things. I used 4 oz mini quilted jars, And each batch made 8 jars plus some extra for us to eat now :) I did can them to use for holiday gifts. They will pair beautifully with charcuterie!

https://www.youtube.com/watch?v=Q0Kx5Jrzjws

Small-Batch Fig Honey Jam is a 5-ingredient homemade jam with no refined sugar, pectin, or canning requirements!

https://flavorthemoments.com/small-batch-fig-honey-jam

Top 4 fig preserves recipes from across the web

The most viewed fig preserves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Camembert Salad

Fig Jam With Rosemary

Homemade Fig Preserves

Small-Batch Fig Jam

Top 4 fig preserves recipes from across the web

The most viewed fig preserves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Camembert Salad

Fig Jam With Rosemary

Homemade Fig Preserves

Small-Batch Fig Jam

The most viewed fig preserves recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine