I have a FFWP. A fig first world problem.
Over the last three years, our little fig tree has gone from “c’mon man, is that all?” to “Holy crap, I just picked 3 pounds and there are still 2 1/2 in the fridge from yesterday what are we going to do because this is amazing and here have more figs.”
This year’s fig tree is my favorite. 9 pounds of figs in 9 days. I have a few figs as my pre-run snack. I have figs with Second Breakfast. I have figs on a ham sandwich at lunch, we have figs at dinner, and we take figgy things parties.
Naturally, we have figs for dessert.
And on Friday night, I busted out one of my most favorite, figgy not-a-recipe things ever:
And then I busted out my second favorite thing ever, bacon, and whipped up a fresh fig and bacon jam that ended up smeared on a chunk of crusty bread, served spread across a wedge of brie, spread on panini and burgers, and then served on pizza.
For the panini you see here, we used a the Fig and bacon jam, deli shaved turkey, crispy bacon, sliced fresh figs (because why not), and a couple of thin slices of brie on Three Seed bread from the grocery store bakery.
Fresh Fig and Bacon Jam
Fresh figs, caramelized onions, and bacon produce a jam worthy to accompany your favorite sandwich, burger, or a wedge of brie.
Calories: 59.1 | Fat: 2.0g | Carbs 9.9g | Fiber 1.0g | Protein 1.0g
- 4 slices of bacon, diced
- 1/2 large yellow onion, cut into 1/3-inch slices
- 1 clove garlic, minced
- 1 cup water
- 1 lb fresh figs, halved (quartered if very large)
- 2 Tbsp balsamic vinegar
- 2 Tbsp honey
- In a pot or pan with a lid, cook the bacon over medium-high heat until crispy.
- Use a slotted spoon to remove the bacon to a small paper-towel lined plate.
- Reduce heat to low-medium, pour off all but 1 Tbsp bacon grease and add the onions to the pan.
- Cook covered and stirring occasionally, for 15-20 minutes until onions have begun to caramelize (if they start to scorch before then, add 1/4 cup water and cover again).
- Increase heat to medium, add the garlic, and stir, cooking for 1 minute more.
- Add the water, figs, balsamic, and honey to the pot and cover, cooking for 20 minutes and stirring once or twice.
- Remove the lid and continue cooking, stirring occasionally, for another 20 minutes until almost all of the liquid has reduced - when you draw your spoon through the fig mixture, there should be no almost no liquid running into the spoon track.
- Let cool for 15 minutes and then transfer to a blender and pulse several times until you get the spreadable consistency you are looking for - it doesn't need to be puree-smooth.
- Will keep in the fridge for at least 8 days. It potentially could last much longer (like the source recipe) but I'll probably never ever leave it alone long enough to find out.
Yields: 14 2-Tbsp servings
Estimated time: 1 hour 15 minutes