shallot + fig jam
photo by Jennifer Johnson
This condiment goes great with cheese and crackers and is excellent with roasted chicken. You can substitute the figs with dates or apricots, if desired. In place of the water, try half white wine, half water, or all water with a squeeze of fresh lemon or orange juice.
- 2 tablespoons vegetable oil
- 1 pound shallots, peeled and thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup water
- 2 tablespoons sugar
- 2 tablespoons honey
- 2-3 tablespoons white wine vinegar
- 8 dried Turkish or Mission figs, stemmed and roughly chopped (about 1 cup chopped)
- In a medium saucepan, add oil and place over medium heat. Add shallots and cook until softened, about 10 minutes. Season with salt and pepper.
- Add water to deglaze pan, scraping up browned bits from bottom. Add sugar, honey, 2 tablespoons vinegar, and figs, and continue cooking, stirring occasionally, until figs have broken down and mixture has thickened, about 10 minutes. Remove from heat and cool to room temperature.
- One cooled, purée jam slightly in a food processor, just enough to smooth it out while still retaining a bit of texture (if you like chunkier jam, skip this step). Taste and adjust flavor if desired, adding remaining 1 tablespoon vinegar if needed. Transfer to a jar, cover, and refrigerate until ready to use. Finished jam will keep for several weeks.
Makes approximately 1 1/4 cups.