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Fig Jam for Your Charcuterie Board

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Fig Jam for Your Charcuterie Board

If you’ve ever had a bumper fig harvest, you know it pays to plan ahead for what to do with all those figs. Figs can be similar to zucchini and tomato harvests, where you give pounds of it away to family and friends and create a separate Pinterest board for dedicated recipes. And because figs are highly perishable after you harvest them, you’ll pat yourself on the back later on that you did your “what to make with figs” research ahead of time.

We’re here to help, starting with how to make a simple fig jam — plus tips on incorporating this figgy deliciousness into a charcuterie board!

Fig Jam Recipe

This jam recipe is not to be confused with “preserves,” requiring specialized equipment, lids, and lots of hot water. No, this is a simple small batch jam recipe that whips up in no time and stays fresh in your fridge for up to 10 days — if it sticks around that long!

Ingredients & Supplies

1 lb. fresh figs

¾ c. granulated white sugar

¼ c. water

Juice of ½ small lemon

1 t. vanilla extract

Clean and sterile glass jars with lids

Food processor

Directions

  1. Wash figs, pat dry, and remove any stems that are still attached.
  2. Run them through the food processor until texture is smooth and almost paste-like (but a few small chunks here and there are totally fine).
  3. Place the processed figs in a medium-sized pot, then add the sugar, water, and lemon juice.
  4. Bring to a boil, then reduce heat to medium. Let it bubble, stirring constantly, until the mixture turns into a jam-like consistency.
  5. Remove from heat and stir in vanilla extract.
  6. Put the jam in a clear jar, cover loosely with the lid, and let it cool down for about an hour on your countertop.
  7. Transfer to the refrigerator and tighten the lid when it’s completely cooled down. Store in the refrigerator for up to 10 days. Do not store at room temperature.

Charcuterie Board Tips

If you’ve not sampled a charcuterie board yet, you’re in for a real treat. Charcuterie boards are fancier versions of simple meat and cheese boards, and you can create one as an appetizer spread, or load it up and call it dinner. For a truly successful charcuterie board, you want to pay attention to both texture and taste (sweet, savory, salty, spicy), and then artfully arrange all of your gathered ingredients. Here are the basics to include, then check the section below for more inspiration: 

  • Meats: preserved meats, cured meats, pâte
  • Cheeses: hard, soft, and semi-firm
  • Breads: whole baguettes, toasted crostini, or a variety of crackers
  • Sweet and sour items: pickled items, jams like our Fig Jam recipe here, fruits and veggies
  • Condiments: honey, mustard, jams like our Fig Jam recipe here, jellies

Classic Charcuterie Board

  • Meats like prosciutto, Italian salami, liver pâté, and summer sausage
  • Cheeses including sharp cheddar, aged gouda, gorgonzola, and a specialty cheese like a fruit-infused or wine-soaked cheese
  • Breads and crackers such as flatbread crackers, crisp baguettes, stone wheat crackers, water crackers
  • Sweet and sour items including pickled okra, tiny gherkins, pitted olives, fresh fruits and veggies, and tiny squares of chocolate
  • Condiments like red pepper jelly, fig jam, honey, grainy mustard, and spinach artichoke dip

Vegan Charcuterie Board 

What, you say? How can it be a charcuterie board if it literally does not contain animal products like meat and cheese? Easy! You load up on the fresh fruits and veggies, then add a variety of other goodies. Delish!

  • Dried fruits like apricots and figs
  • Olives
  • Preserves and jams
  • Hummus
  • Vegan cheeses
  • Pickled items
  • Nuts like cashews, walnuts, pecans, and pistachios
  • Vegan crackers and breads
  • Condiments including stone ground mustard

Tips:

  • Keep baguette whole and let your guests cut their own slice — the bread stays fresher that way
  • Add the jams and condiments in their own jars, particularly if they are decorative and attractive
  • Keep small ingredients like nuts and olives in small bowls
  • Larger fruits and veggies can be cut and placed directly on the board or platter
  • Hummus and dips should be placed in their own small bowls as well
  • Cut grapes into clusters for grab-and-go ease
  • Include a variety of serving utensils and place them close to where they will be needed — butter knives, pâté knives, bread knives, small teaspoons, mini tongs, and appetizer picks
  • Consider labeling items so guests don’t have to guess what they’re putting on their plates — craft and party stores have tiny chalkboards or food picks for this very purpose!

Want to grow your own figs? Start here >>

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  • Katie Elzer-Peters