Getting Figgy With it

For the September issue of Focus on the Coast, I learned how to can jam.  Can I just tell you how much fun it is?!  If you haven't canned before, I would definitely suggest starting with something simple like jam or preserves, which you process in boiling water.  Having a stocked cupboard and enjoying the fruits of your labor for months to come makes the canning work totally worth it. 

Photo by Jason Armond for Focus on the Coast

I chose to start with Fig Jam because I use it so often in my cooking.  Figs are in season now and this jam is very versatile, especially in fall recipes.   

Photo by Jason Armond for Focus on the Coast

I used the jam as a base for this rustic Caramelized Onion & Bleu Cheese Pizza and it was absolutely to die for.  Mike, the photographer and I stood around in the kitchen after the shoot and ate every last bite! The sweet, salty, and tangy combination is out of this world. 

Photo by Jason Armond for Focus on the Coast

One of my favorite prepared marinades is vidalia-onion fig, so I whipped up something similar using my fig jam.  This Balsamic-Fig sauce paired perfectly with pork tenderloin. 

Photo by Jason Armond for Focus on the Coast

Head over to the Focus on the Coast for the full recipes, and click here for more of my do's and don'ts of canning!