California Fig And Apple Jam Recipes

EASY CALIFORNIA FIG AND APPLE TURNOVERS

Steps:

• Unfold one sheet of puff pastry on lightly floured counter and roll into 10-inch square. Following photos, cut pastry into four 5-inch squares. Mound 1 tablespoon applesauce and 1 tablespoon of fig and apple mixture in center of each square. Brush edges of each square with strained juice and fold into triangles. Crimp edges together with fork to seal. Lay turnovers on wire rack and freeze for 15 minutes (or refrigerate for 30 minutes). Repeat with remaining sheet of pastry, applesauce, and fig and apple filling
• Adjust two oven racks to upper- and lower-middle positions and heat oven to 400 degree. Pulse apple, figs, 1/2 cup sugar, lemon juice and salt in food processor until apple and figs are coarsely ground, about 5 one-second pulses. Let fig-apple mixture sit for 5 minutes, then drain through fine meshed strainer set over medium bowl, reserving any accumulated juice.
• Toss remaining 2 tablespoons sugar with cinnamon. Remove rack from freezer, brush turnovers with reserved juice, then sprinkle with cinnamon sugar. Lay turnovers on two parchment-lined baking sheets and bake until well browned, 20 to 26 minutes, rotating and switching baking sheets halfway through baking. Transfer turnovers to wire rack and let cool slightly before serving.

FIG APPLE JAM

Steps:

• Put figs, apples, orange and lemon rinds through food processor or chop fine with knife.
• Place in heavy kettle.
• Add water.
• Boil for 10 minutes, reduce to simmer and cook 10 minutes more.
• Add sugar and salt.
• Mix well with spoon and simmer for an additional 20 minutes, stirring often.
• Add fruit juice; mix well.
• Pour into hot sterilized jars.
• Seal and keep in a cool place.

FIG JAM

Steps:

• For the jam:
• In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
• Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
• *Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.

PECORINO ROMANO WITH APPLES AND FIG JAM

Steps:

• Preheat the oven to 375 degrees F.
• Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside.
• Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
• Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
• In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

CALIFORNIA FIG AND APPLE JAM

Steps:

• Combine the apples, fresh figs, grapes, dried figs, cardamom, cinnamon, vanilla bean paste and lemon oil or orange blossom water in a large saucepan or pot set over medium heat. Cook, uncovered, stirring occasionally, for 55 to 60 minutes, until the fruit softens and releases its juices.
• Remove from the heat, cool slightly and then run through a food mill or push through a fine-mesh sieve set over a bowl. Discard the solids. Use immediately or cover and refrigerate for up to 3 weeks.

FIG JAM

Steps:

• Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
• Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.