Off the Beaten Aisle: Fig Jam by J.M. Hirsch in Recipes, May 26th, 2011
A jam would seem an unlikely ingredient to be overlooked.
After all, legions of parents rely on the many offerings of the grocer’s PB&J aisle to maintain peace with the lunch-box crowd.
Except that when you peer past the usual suspects — strawberry, raspberry, grape, apricot — you find some seriously wonderful hidden jam gems that belong as much at the dinner table as they do slathered between slices of bread.
My favorite? Fig.
Fig jam has a thick, almost dense consistency and a rich, full sweetness that isn’t cloying the way many preserves are. My theory on that? Much of the sweetness comes from natural sugars; figs have one of the highest sugar contents among fruits.
Except they aren’t technically a fruit. Figs actually are flowers folded in on themselves. The tiny, crunchy seeds inside are the fruit. But I digress.