SUMMER = JAM. I think.
Well, being from LA county where nobody cooks and from a Korean community where making your own preserves is pretty much unheard of (Costco-sized jars of Knott’s strawberry jam, anybody?), I’m just basing this theory off of my undying attachment to the Food Network (Paula Deen and The Barefoot Contessa, anyone?) and childhood books about Southern comfort food and lazy, lemonade-filled summers on your porch (my what?).
FIGS! Honestly, I didn’t even really know what a fig looked like outside of a Fig Newton until a few weeks ago. A sweet friend of my mom’s gave us a whole bowl and bag full of enormous, ripe figs from her backyard. And while we’ve been eating them furiously, they’ve been ripening like nobody’s business. Mainly because it’s hard to eat more than one because the texture is so unusual and new.
So, what is one to do with overripe fruit? Didn’t really know how to bake them into something, so Momma Kim decided to make some jam.
DIE FIGS DIE!
This is the mashing process. The most fun part, in my opinion.
And voila, you have Fig Preserves. Woohoo. Who the hell is feeling domestic and so very Little House on the Prairie now?
Yield: 3 small jars
20 large, very ripe figs
2 cups sugar
1/4 teaspoon salt
Juice of two oranges
Simmer for about 3 hours
Mash figs and sugar to a pulp in a medium-sized pot and bring to a boil at medium-high heat. When mixture begins to boil, lower heart to medium-low and simmer for one hour.
After about one hour, add juice two oranges and add the salt to the fig mixture and simmer at about medium low for two more hours until fig mixture comes to a jam-like consistency.
This is just an estimate of my mom’s recipe since she does everything by eye but she just looked it over and says it looks about right. :)
Jam on bread gets boring. Trust me. Mix it up with these crostinis! Makes for a good appetizer or boredom snack or meal if you really don’t like to eat. But I don’t know, up to you.
Fig and Jam Crostinis
Need: fig jam, chevre (goat cheese), a crusty bread (baguettes work well), and prosciutto slices.
Spread the chevre onto the bread slices, slather with some fig jam, and layer on top with prosciutto. Creamy goat cheese + sweet fig jam + salty prosciutto all pair deliciously together.
DO YOU FEEL BOUGIE YET?
Because I do.
But wait, it’s not over. Because who the heck eats chevre and prosciutto without something to drink. Must go find something to wash it all down….
DP? I wish.
Getting distracted by white lights and clean windows…
Oh hello, wine cellar.
Although I don’t know a thing about white wine, this is supposedly our dear President Obama’s favorite white wine. Kendall Jackson Chardonnay. Not sure about the year, but the sweet crisp flavors went well with the crostinis.
White wine and fig jam crostinis.
It’s a good idea.