Figs, with their sweet, soft flesh and intriguing edible seeds, have been a cherished, sometimes even sacred food since biblical times. But nowadays, fig season can fly by unnoticed. Maybe it’s ...

I’m a sucker for any fancy jam — especially fig jam, which has a way of making everything from basic toast to charcuterie boards feel extra special. So as soon as fresh figs show up at the market, I’m ...

You often see recipes that combine ricotta and fresh figs. This is just an offshoot of that -- a dish of whole-milk ricotta with a large spoonful of fig jam in the center, so you get the smooth, cool, ...

Jam is not terribly difficult to make. Although it’s easy to overthink the process, just keep in mind that jam essentially has one goal: to preserve fruit at the height of its season so that you can ...

Makes 12 pints. Modified family recipe by Teresa B. Day. 32 cups fresh figs with stems attached 24 cups granulated sugar 2 lemons 1. Wash figs under cold water. 2. In a 12-quart stock pot, layer 8 ...

Three recipes for fig preserves and an old recipe for Tujaque's bread pudding with tart cranberry sauceLast year, J.C. helped his wife make fig preserves from the fruit of the tree in their Slidell ...

The appetizer requires only two ingredients: goat cheese and fig preserves. The combination of tangy goat cheese with sweet ...

Yields 18 half-pints of preserves. Peay says never to add water to this recipe and to make sure and leave the skin on the figs. 1. Soak figs in enough water to cover them, and sprinkle with baking ...

Claudia Fowler penned a recent "Human Condition" column for the paper where she mentioned how fig preserves tend to be one of those love 'em or hate 'em kinds of food. She and her husband, Jim, love ...

This chutney can be made with either the Black Mission and Brown Turkey varieities of the fruit, which is in season from June ...