Southern Cast Iron – September 2019

PHOTOGRAPHY BY JIM BATHIE RECIPE DEVELOPMENT AND FOOD
STYLING BY SARAH WARD / STYLING BY SIDNEY BRAGIEL

FiG JaM

Makes about 3 cups

There's no better way to enjoy fi gs' full fl avor than in a sweet jam.

Try it slathered on toast or in the Fig Jam Buns on page 78.

2 pounds fi gs, washed, stemmed, and chopped

2 cups sugar

2 cinnamon sticks

1 tablespoon fresh lemon juice

½ teaspoon lemon zest

1. In a large bowl, combine fi gs and sugar; toss to coat. Cover
   with plastic wrap, and refrigerate for at least 2 hours or
   overnight.


2. In an enamel-coated cast-iron Dutch oven, bring fi g
   mixture and cinnamon to a simmer over medium heat. Cook,
   stirring occasionally, until mixture is thickened and coats the
   back of a spoon, 30 to 45 minutes. Skim surface of mixture
   frequently to discard any foam that collects. Stir in lemon
   juice and zest. Cook for 1 minute; remove from heat.


3. Transfer jam to a glass jar. Seal and let cool to room
   temperature. Refrigerate for up to 1 month.