Fig & Poblano Jam
Brown and green figs, diced poblano, brown sugar and a little lemon juice is all it takes to create this delicious fig condiment, which is perfect for grilled meats or serving with cheese and crackers.
Ingredients
- 1 lb. fresh figs (green, brown or both)
- 1 poblano pepper (stem and seeds removed, and finely chopped)
- 3/4 cup light brown sugar
- 2 tsp. fresh lemon juice
- 1 tbsp. water
- 1 tbsp. red wine vinegar
Instructions
- Wash figs, remove stems and cut into quarters or eighths, depending upon how big they are. You want pieces that are about 1/2-inch in size.
- Wash poblano peppers, remove stem, seeds and white membranes and finely dice.
- Add figs, poblanos, brown sugar, lemon juice and water to a medium-sized pot. Bring to a boil and stir until well-integrated. Reduce heat to medium-low and continue to cook for approximate 20 minutes, or until thickened. Mixture will thicken more as it cools.
- While the jam is cooking, bring a pot of water to a boil. Add your jar and lid that you plan to store the jam in and boil for about 2-3 minutes. Remove from heat. Stir in the red wine vinegar.
- Once jam is cool enough to handle, pour the jam into the prepared jar and cover tightly. You can also store the jam in a plastic container in the refrigerator.
- If you plan to make multiple batches to put up for later use, follow your favorite canning directions. We have a link in the blog above in case you have never canned before and would like to learn how!
