Sunday, August 10, 2014

Savory Fig and Sweet Onion Freezer Jam #SundaySupper


One of the best things about summer is the abundance of fresh fruits and vegetables. The gardens are filled with ripened produce and the farmers markets are loaded with whatever you can't / don't grow.

But soon enough, it all comes to an end. (boo-hoo)

No fear! Sunday Supper is hear! Today it's all about saving summer! We have how-to's on dehydrating, freezing, making sauces, jams, pickling, oh my gosh...there's so much you can do to save those summers flavors.


I recently made Grilled Fig Onion Glazed Pork Tenderloin and afterward I was bummed cuz I won't be able to make this year round. Figs aren't always in season. And that's when it dawned on me....I can make a savory jam with the very same ingredients I used to make the glaze....voila! My summer flavor has been saved for the whole year!


Savory Fig and Sweet Onion Freezer Jam
makes about 10 cups of jam
Printable Version

1 tsp light olive oil
1 1/2 cups thinly sliced sweet onions
2 tsps white balsamic vinegar
1 garlic clove, minced
7 cups chopped figs, stems trimmed off (about 2 1/2 lbs)
1/4 tsp ground black pepper
4 cups sugar
juice from 1 lemon
1 box of fruit pectin

Wash and sterilize enough jars and lids to hold a total of 10 cups of jam.

Heat the oil in a large heavy skillet or sauce pan over medium-low heat. Add the onions and saute, stirring often until tender and just starting to turn a nice golden color. Stir in the garlic and saute for another minute. Deglaze with the balsamic vinegar. Remove from heat.

Add in the chopped figs, sugar and black pepper. Stir to combine. If you prefer a less chunky end result, use a potato masher and smash everything up a bit.

Stir in the lemon juice and pectin. Place over low heat and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes, stirring occasionally.

The way to test if your jam is ready, is to place a glass plate in the freezer. Place a dab of your jam in the middle of the very cold place and turn your plate on it's side. If the jam begins to quickly run, it's not thick enough. If it runs slowly or stays put, it's ready for the jars.

Carefully spoon the jam into your clean jars, leaving about 1/4" space at the top. With a clean, damp cloth, wipe up the spills and make sure the edge is clean and put your lids on.


Allow to cool to room temperature before freezing or using.

The aroma is mouth watering...the caramelized onion and balsamic vinegar seems to dominate the jar, but when you taste it\ you're surprised by the sweetness that accompanies the delectable flavor of fig while the onion is just a lingering after flavor that brings it all full circle.

Not only is this an amazingly delicious glaze, but if you really want to wow your taste buds (and who doesn't?) then you must try it with brie cheese in the center of a bundled up puff pastry!

So simple, easy and quick...

Preheat your oven to 400'
1 sheet of puff pastry, thawed (cuz I use the frozen kind)
1 wheel of brie cheese
about 2/3 cup of Savory Fig and Sweet Onion Freezer Jam
1 egg mixed with 1 TB water

Line a baking sheet with parchment paper.

Lay the puff pastry sheet on a floured surface. Place the brie in the center. Top with the jam


Pull all the sides up to the center and pinch a little so they stick together some, to resemble a cute little bundle fulled with surprises.

Brush the top and sides with the egg wash.


Carefully place it on the lined baking sheet and into your oven. Bake for about 30 minutes or until golden brown.


Allow to cool for about 10 minutes before serving. You might even want a little extra jam handy to toss a glob or two on your plate to ensure that you have a little of everything in each bite. The is the perfect balance of sweet and savory, gooey cheesy buttery flakiness.

I'm not sure if 10 cups is going to last me through the winter....

For more delicious tips and how-tos and fantastic recipes on saving summer, visit the other Sunday Supper blogs.


Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts


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17 comments:

  1. Oh, Danielle, you had me hooked already by the gorgeous color of your jam and the description of its lovely flavors, but I am completely sold by your fabulous puff pastry and Brie. That is the prettiest thing I've seen in a very long time!

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  2. My figs are almost ripe on the tree and I have had no inspiration what to do with them. Now I do!!!! I don't think I'll have 7 cups (it's a new tree) but will try a half batch!

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  3. I hope this can be made in a smaller batch. Since I don't do canning I'll need to make only a jar or two. It looks so good. What a fabulous flavor combination.

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    1. Freezer jam is the easiest of all the canning methods....no special equipment needed :) but you can divide the recipe down and omit the pectin. Keep it in the fridge and use it within a few days. Or if you want to use pectin for the gel factor, Ball has a product called 'Real Fruit Classic Pectin' that comes in a container. It tells you on the label how much pectin per 2 oz of fruit. Then you can prepare it and keep it in the fridge for about 2 weeks.

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  4. I am so drooling over your pictures! Love the jam!

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  5. Wow, wow, wow, would I love this. Every year forever I would get fresh figs from a Lebanese market except this year. So sad I missed them. This looks out of this world fantastic!!

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  6. Oh, wow! Your baked brie looks incredible! So perfect with your fig jam!

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  7. How can you go wrong with oozy cheese? I wish I had access to fresh figs where I live but I will live vicariously through you instead!

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  8. Wow! I am in love, I really love this!

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  9. Oh my goodness.... I adore figs and can't wait to try this fantastic recipe!

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  10. Oh my - what a jam! I love, love figs and with the onion too - it sounds like heaven!

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  11. Gorgeous photos, recipe and lovely way to use our California figs =) Bravo!

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  12. What a beautiful looking jam! And baked on top of brie in puff pastry? Yes, please!

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  13. I love figs in ANYTHING, this is right up my alley

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  14. I have been craving fig jam recently. This sounds fantastic!

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  15. Whoa, I am looking that jam. Even just serving it with a square of cream cheese and crackers would be THE best.

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