California Fig And Apple Jam Food

PECORINO ROMANO WITH APPLES AND FIG JAM

Steps:

• Preheat the oven to 375 degrees F.
• Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside.
• Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
• Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
• In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

FIG JAM

Steps:

• For the jam:
• In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
• Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
• *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.

CALIFORNIA FIG AND APPLE JAM

Steps:

• Combine the apples, fresh figs, grapes, dried figs, cardamom, cinnamon, vanilla bean paste and lemon oil or orange blossom water in a large saucepan or pot set over medium heat. Cook, uncovered, stirring occasionally, for 55 to 60 minutes, until the fruit softens and releases its juices.
• Remove from the heat, cool slightly and then run through a food mill or push through a fine-mesh sieve set over a bowl. Discard the solids. Use immediately or cover and refrigerate for up to 3 weeks.

FIG APPLE JAM

Steps:

• Put figs, apples, orange and lemon rinds through food processor or chop fine with knife.
• Place in heavy kettle.
• Add water.
• Boil for 10 minutes, reduce to simmer and cook 10 minutes more.
• Add sugar and salt.
• Mix well with spoon and simmer for an additional 20 minutes, stirring often.
• Add fruit juice; mix well.
• Pour into hot sterilized jars.
• Seal and keep in a cool place.

AUBERGE FIG AND GINGER JAM - CONFITURE

Steps:

• Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
• Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
• Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, lemons and water. Stir over a low heat until the sugar has dissolved.
• Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
• Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.
• Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.

HONEYED FIG AND BLUEBERRY JAM

Steps:

• Mix pectin and sugar together.
• In a large pot add remaining ingredients with the pectin mixture.
• Bring to a full rolling boil. About 10 minutes.
• Test for jelling.
• Pour into sterilized jars leaving 1/4 head space.
• Be sure to remove vanilla bean and cinnamon sticks if used.
• Wipe rims and place sterilized lids and rings on.
• Process in a boiling water bath covered by 2 inches of water.
• Altitude times.
• 1,000-3000 for 5 minutes.
• 3000-6000 for 10 minutes.
• 6000-8000 for 15 minutes.
• 8000-10,000 for 20 minutes.
• Remove jars and cool for 12-24 hours.
• You can remove rings and wipe jars.
• Label.
• Store in a cool dark place.