Friday, November 6, 2009
Do you remember my fig jam? It turned out a bit thicker then I expected, more like a paste then a jam. Natural pectin sure beats out the boxed pectin for stablizing power.
Even though it isn't very spreadable, we have still been enjoying the jam. It slices beautifully for a cheese plate and makes a pretty good fig newton.
I have been wanting to utilize the jam in other ways. I try to make most of my own salad dressing, mostly because it is so easy, but also it like to control the oil in it. When I had a few spoonfuls of fig jam left in the jar I added a spoonful of dijon mustard, a few glugs of balsamic vinegar and a couple spoonfuls of olive oil. I put the lid back on and shook it up. After a taste I added a bit of salt and black pepper.
The perfect Fall vinaigrette.
It is fabulous over a salad of greens, apples, nuts and a touch of blue cheese!