Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Whole figs suspended in a thick, honey-like syrup, these old-fashioned fig preserves are perfect as a breakfast spread, in fig newtons, or in moist fig cake.
An adult take on fig jam: The figs are spiked with ouzo, bay leaves and a little salt. It's a Greek thing...
Figs are the beaded, velvet ball gown of Nature. Enjoy this jam to looks and tastes like a Fall sunset.
Do you know a fig tree? If you do, there is no better use of figs than this sweet and savory jam. Try it with your next cheese tray.
I remember my grandmother having a fig tree and there was nothing like pulling a ripe warm fig right off the tree and taking a bite! Don't forget to cut a heart out of the leaf to use in the bottom of the jar!
A little sweet, a little savory, perfect with a fried egg on toast; fig, caramelized onion and bacon jam.
Dried mission figs soaked in red wine and balsamic vinegar. Drunken pickled figs are perfect on a charcuterie platter & make a perfect hostess gift idea.
Making mustard isn't hard and you'll love all of the flavor combinations that you can make.
This is an easy recipe for making a jam with fresh figs with a hint of fruit from apple.
The chef of LA's Father's Office shares recipes (and history) for fig-tamarind and peach-pineapple ketchups. Via LA Times.