Figs are one of those things I see in the grocery store and they look so exotic and sophisticated and delicious and I have no idea what to do with them. I love figs when I order them in restaurants, but when I buy them they seem to always go bad on the counter because I don’t know what to do with them at home. So, I decided to figure out a recipe that is easy and would use up those beautiful figs!
A couple fun facts about figs-they have a ton of healthy benefits in addition to be delicious! They are an excellent source of fiber, potassium, calcium, iron, B12…. and they have more antioxidants than red wine! They truly are the perfect fruit!
This recipe is the perfect compliment to a cheese platter, especially with brie or blue cheese. It is also great spread over toast in the morning or added into yogurt. Another great thing about this recipe is you can use your figs even if they are starting to turn a bit mushy, which happens to me all the time. I buy all this fabulous food then life happens; I run out of time and it all goes bad. Just put those mushy figs in the pot and make jam! Its SO good!
Enjoy!!! Send me your questions and thoughts!
Bacon Bourbon Fig Jam
Makes about 3 cups
5 strips thick cut bacon
1 shallot, chopped
12 fresh figs, cut in half with stem removed
1/4 cup honey
1/2 cup brown sugar
1/4 cup Bourbon or Whiskey
3 tablespoons red wine vinegar
2 Tablespoons balsamic vinegar
1/4 teaspoon cayenne
1 teaspoon salt
1 teaspoons lemon juice
In a medium pot brown the bacon over medium high heat. Remove bacon to a paper town and drain all the fat except for about 1 Tablespoon. Crumble bacon.
Add shallots to bacon fat and saute until soft, about 3 minutes.
Add figs, honey, brown sugar, Bourbon, red wine vinegar, balsamic vinegar, cayenne, salt and bacon crumbles to shallots. Bring to a simmer and stir mashing up the figs with your spoon.
Simmer over medium heat until the mixture becomes thick and syrupy, stirring often. This will take about 10 minutes.
Once the mixture has become thick like syrup transfer to a blender or food processor add lemon juice and blend until smooth.
Serve with cheese, spread on toast, add into a grilled cheese, spoon over chicken and bake in oven....the ideas are endless!
*This recipe is a "to taste" recipe meaning that if you like it a bit boozier then add more bourbon or if you like it more tangy then add more vinegar or if you like it more sweet then add more honey...its your jam-make it how you like!
How long does this keep? (Could you can it or freeze it?)
Hi! This will keep in the fridge for about one month. I have not frozen it yet, but I dont see any reason why it would not freeze well. All the ingredients are already broken down so when you thaw it, it should be fine. I will test this theory this week. This stuff is awesome!
This is really good!! I added a habanero in place of the cayenne because I love heat. Just wondering if I can make more and can it. I love to can jams but not sure about the bacon.
I need to do some research on that. Since there are no preservatives in it Im not sure how long it would last. So glad you like it!!