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Fig and Pomegranate Jam
The sweetness of mission dried figs and tartness of pomegranate combine in fig and pomegranate jam. Try it as a condiment or on toast.
Servings: 1 cup
Ingredients
- 7 ounces Orchard Choice or Sun-Maid California Mission Figs , stemmed
- 1/2 cup granulated sugar
- 1/2 cup unsweetened 100% pomegranate juice
- 1 1/2 tablespoons fresh lemon juice
- Pinch of salt
- 1 tablespoon pomegranate molasses
Instructions
- Place figs in medium bowl, cover with boiling water, and let stand until softened and plump, about 15 minutes. Drain figs well and transfer to food processor. Process until figs are finely minced, about 1 minute, scraping down sides of bowl necessary.
- Bring fig puree, sugar, 7 tablespoons pomegranate juice, lemon juice and salt to boil in 10-inch skillet, stirring often, over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until rubber spatula leaves trail that quickly fills in when dragged across bottom of skillet, 3 to 5 minutes. Remove from heat. Add remaining tablespoon pomegranate juice and pomegranate molasses. Stir to combine and transfer to container; cool to room temperature.
