Figs in Summer

In these dog days of summer in Savannah, one fruit that seems happy and thriving in the sweltering heat are figs.  I can't say that about myself; I'm happy to jump from air-conditioned car to air-conditioned buildings to avoid the humidity and blaring heat.  But I love picking those dark, ripe figs early and eating them straight from the tree before the birds have a chance to peck at them.  

You'll love this Spicy Fig Jam.  Crystalized ginger adds to the intense ginger flavor, and a bit of surprising spiciness to the jam.  My family and I love smearing this on pieces of baguette and pairing it with a creamy wedge of brie cheese.  Oh yum.  

These photos and other fig recipes can be found on Miss Sophie's weekly food column in the  Savannah Morning News

Print These Recipes!

Spicy Fig and Ginger Jam 

This is a fig jam with a bit of spiciness that comes from the ginger. It goes well with a soft cheese like brie.

 4 cups coarsely chopped fresh figs
 2 1/4 cups sugar
 1/3 cup water
 1/4 cup fresh lemon juice
 4 tablespoons chopped crystallized ginger
 1/4 teaspoon salt

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer uncovered for 30 minutes or until thick, stirring frequently. Cool. Pour into airtight containers. Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.

Strawberry-Fig Preserves

Try some on a hot buttered biscuit for a real treat.

 7 cups of figs coarsely chopped in the food processor
 7 cups of sugar
 3 (3 oz) boxes of strawberry gelatin
 1 box of Sure-Jell

In a large, heavy pot, combine the figs and sugar. Bring to a boil for 5 minutes, stirring often. Stir in strawberry gelatin and Sure-Jell. Boil for another 5 minutes, stirring often. Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath.