By Christine de Leon
It’s all about those wine & cheese parties.
In college, my friends and I loved having wine and cheese parties. Just like any other group of young adults, right? Nowadays, I just serve myself up a glass of wine and a platter of cheese with crackers whenever I feel like relaxing. Or whenever I really don’t feel like cooking. Basically, I throw myself solo wine and cheese parties pretty regularly. There’s little mystery as to why… both wine and cheese are freakin amazing!
This jam isn’t a typical breakfast-time jam. It’s less sweet and more herby than the Smuckers varieties. Don’t get me wrong, this jam is still great on a piece of toast with your morning cup of Joe… but where it really shines is paired with glorious cheese.
I devoured this jam with multi-grain crackers and plain goat cheese. It would also go beautifully with chunks of Manchego. Or Stilton. Or in a sandwich with brie, green apple slices, and turkey. Or stirred into Greek yogurt with a touch of honey.
The possibilities are endless… and delicious.
- 1 Pint purple figs, stemmed and chopped
- ¾ Cup sugar
- 3 Tbs lemon juice
- ¼ Cup water
- 1 sprig fresh rosemary
- In a nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and rosemary. Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
- Simmer the fig mixture over moderate heat, stirring occasionally, until the figs are soft, about 20 minutes. The liquid should be thickened. Smash any remaining chunks of fig with a fork or spoon, being very careful not to splash the jam. It's hot and it'll hurt!
- Remove the rosemary sprig.
- Pour the jam in a jar or covered bowl and allow to cool completely. Store the jam in a jar in the refrigerator.
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