Last updated on August 4th, 2018 at 03:07 pm
This honey fig jam is a delicious way to use up any figs that are just past their prime! No canning needed — this refrigerator jam is an easy recipe.
Last month, I spent a weekend at the International Food Bloggers Conference. It was held at the Hyatt in Sacramento, just about a half hour from where we live — so it was an easy drive down each day and I could sleep in my own bed at night!
My friend Sarah (from the always-delicious Sarah Bakes Gluten Free) and I spent most of the weekend together, going through all the tastings and events, occasionally splitting up to attend classes or go on outings. As we were getting ready to leave the culinary expo on the second night, the California Fig Board asked if anyone was local. When Sarah and I mentioned we just had a short drive home, the loaded us up with a flat of Mission and Kadota figs each.
Figs are ripe for approximately four minutes, so the next morning I set about making some fig jam. The combination of figs and honey is one of my favorites so I decided to substitute straight sugar for some honey in this recipe — it is beyond delicious! I could seriously eat it with a spoon.
Maybe I did. No judging.
We found ourselves eating it with cream cheese and crackers for the most part, but at one point we also paired it with some Laura Chenel’s jalapeño marinated goat cheese (another of IFBC’s amazing food sponsors) and it was spectacular.