Try serving the jam with goat cheese, pistachios, and m&âche.
Cooks' Note
- Moroccan oil from the nut of the argan tree; available at specialty foods stores, Middle Eastern markets, and from chefshop.com and igourmet.com.
Recipe information
Yield
Makes 2 1/4 cups
Ingredients
2 1/2 cups water
12 ounces fresh Brown Turkey figs, quartered (about 1 3/4 cups)
12 ounces fresh black Mission figs, quartered (1 3/4 cups)
1 cup (packed) golden brown sugar
1/2 cup dry Sherry
1/4 cup sugar
3 tablespoons red wine vinegar
2 tablespoons minced shallot
1 garlic clove, minced
1 cinnamon stick
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1 tablespoon argan oil*
1 tablespoon grated lemon peel
Preparation
Step 1
Bring all ingredients except argan oil and lemon peel to boil in large saucepan. Simmer until mixture is syrupy and figs are tender, stirring often, about 25 minutes. Add more water by 1/4 cupfuls if mixture is too thick. Remove cinnamon stick. Transfer mixture to processor; pulse until almost smooth. Mix in argan oil and lemon peel.
Step 2
Cover jam and chill. Bring to room temperature before serving.
