Fig Jam and Walnut Rugelach Recipe (2024)

FAQs

What is the difference between fig jam and fig preserves? ›

Fig jam is generally cooked for a shorter period of time, allowing the figs to soften and break down to a smoother consistency. Fig preserves, on the other hand, are cooked for a longer duration to maintain the shape and texture of the figs while infusing them with the syrup or preserving liquid.

However, If you want them to last longer, putting them in a plastic bag in the fridge will keep them fresh for from 8 to 10 days. Or, place them in the freezer in a sealed container and they will freeze really well for up to 8 months.

Crisp crostini is my personal favorite when it comes to spreading that rich fig jam. To dig into the yumminess of crostini (meaning little crusts in Italian), all you need is a baguette, olive oil, some salt, and of course, your fig jam! Making crostini is a piece of cake (or should I say, a piece of bread?).

Sprinkle the baking soda over the figs; cover with the 12 cups of boiling water. Soak for 45 minutes to 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs.

Usually that thin, white film is jelled foam. If your fruit was foamy in the sauce pan and you didn't skim the foam off, or if your mixture had a lot of air in it and you didn't do air releasing before putting the jam in the jars, the foam or tiny air bubbles rise to the top of the jar and form that white film.

Rugelach (/ˈruːɡələx/ ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ) is a filled baked confection originating in the Jewish communities of Poland.

Give the dough a leisurely chill in the fridge before rolling it out. Two hours is a minimum chill, overnight is even better. Roll the dough out on a lightly floured work surface. This is an easy-rolling dough, so you'll ace it first time out.

Traditionally, Rugelach is eaten on the Jewish Sabbath, but it can also be enjoyed all year round, and makes a lovely gift to give to celebrate Hannukah or any other holiday.

Figs are often recommended to nourish and tone the intestines, they act as a natural laxative because of their high fibre content. The fibre they provide also has prebiotic properties, feeding the gut bacteria and promoting a healthy gut environment which, as a result, improves digestive wellness.

How healthy is fig jam? ›

Gives an energy boost: Fig jam's carbohydrate and sugar content help to boost the energy levels of your body. It provides the energy needed to perform our regular chores. Prevents ageing of skin: Because of its antioxidants and its anti-collagenase qualities, it reduces wrinkle depth and keeps the skin young.

Figs and dates are both sweet fruits with similar nutrition profiles, but figs are higher in calcium and dates are lower in fat and sweeter. They also have different textures — figs are crunchy and dates are sticky. Figs and dates may seem quite similar, as they're both easy to snack on and often eaten dried.

Fig jam pairs exceptionally well with a diverse range of cheeses, creating delightful flavor combinations. Creamy and soft cheeses like Brie and Camembert provide a luscious base that complements the sweet and fruity notes of fig jam.

Figs can also be used to make savoury tarts, which are perfect for appetisers or light lunches. Some popular savoury fig tart fillings include goat's cheese, blue cheese, prosciutto and bacon.

An opened jar of jam or jelly will last for about six months in the refrigerator, per the USDA. But it's still a good idea to eat it as soon as possible, says Lee. "Once opened, jams and jellies will be exposed to air, which contain mold and bacterial spores.

Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.

Delicious on toast or a hot biscuit, fig jam has uses well beyond breakfast. Try it with cheddar cheese on a cracker or in a grilled cheese sandwich. Serve it as as appetizer on top of any creamy cheese, such as a Brie, Camembert, Stilton or Gorgonzola.

Basically it's just dried figs simmered for a few minutes with sugar and water, then pureed in a food processor.

One great way to use up figs—and enjoy them while they're not in season—is to turn them into preserves. This old-fashioned recipe for fig preserves includes just 3 ingredients: figs, sugar, and lemon. Figs have a natural, honey-like sweetness, so lemon adds a zesty bit of acidity and brightness.