29 Aug

The FIGS continue to rain down goodness during the dog days of summer.  Hyperthermia alert in late August? No problem. I got some FIGS for ya.

Here’s a too-easy-to-be-true recipe for FIG jam that combines all of the fruit’s awesomeness with a savory kick of black pepper.  There are hundreds of recipes for jam on ye olde interwebs- choose one that fits you.


photo-38     Ingredients

3 c FIGS, stemmed and quartered

1/3 c honey

1.5-2 tsp black pepper, to taste

a pinch of sea salt


1. Combine all ingredients in a heavy-bottomed sauce pan over medium-high heat.

Bring to a boil, stirring occasionally.

2. Allow the mixture to simmer for 45 minutes, until deeply fragrant, brown, and figs

have become quite soft. Stir occasionally to keep too much honey from sticking to


3. Set aside to cool. Blend in a food processor until you reach desired texture.

4 Responses to “FIGGIN’ Out”


  1. How I Met Your FIG Tart | Cooking Up Kefi - September 11, 2013

    […] you’ve been living under a rock, you know that this season is all about FIGS. FIG scones. FIG jam. FIG Fashion Week at Lincoln Center. (Breaking news: FIGS are the new […]

  2. Salted Caramel Ice Cream | Cooking Up Kefi - September 16, 2013

    […] c fig jam […]

  3. Raspberry FIG Challah | Cooking Up Kefi - August 28, 2014

    […] but subbed the jam for one without all the sugar–y’all already KNOW I think this FIG jam is the business. (Confused about the mid-sentence caps? recall this). I did a test run two weeks […]

  4. Chocolate Fig Ricotta Pie | Cooking Up Kefi - September 28, 2016

    […] try this Raspberry FIG Challah, crowd-pleasing FIG appetizer, FIG tart, FIG scones, or FIG jam. I love ’em […]

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