Brie with jam

This homemade fig jam recipe is made without pectin. The figs brie with jam combined with lemon juice and sugar and then simmered until they reach the gel stage.

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Their sweet and delicate flavor is often compared to honey and berries. When made into a jam, their natural and fragrant qualities intensify, making them great at complementing savory dishes like pork, lamb, cheese plates, charcuterie spreads, sweet and savory flatbreads, and sandwiches.

Fig jam is also delicious when made from dried figs—simply hydrate in boiling water, blend with honey and lemon juice, and store in the fridge for two weeks. If you have unripe green figs, follow the same amounts used in this recipe, and make a wonderful jam with a different and tangier flavor profile. In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest. Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. While figs are cooking, prepare the jars and lids.