I grabbed two pounds of fresh, just-ripe figs at the farmer's market yesterday and I knew exactly what I had to do with them - throw them in the MultiPot and make FIG JAM!
This recipe has just three ingredients and takes less than 30 minutes to complete. At the end, you'll have about 1 1/2 pints of fresh fig jam! They jam will keep in the refrigerator for up to three months.
Fig season has just begun but it's only about two months long, ending in October, so now's the time to get jamming!
Pressure Cooker Fig Jam
- 2 pounds ripe black figs
- 1 cup sugar
- 3 tablespoons lemon juice
- zest of 1/2 lemon
Trim and stem the figs, then cut each fig into 8 pieces by quartering them through the stem, then crosswise.
Combine the figs, sugar, lemon juice and lemon zest in the inner pot of a pressure cooker. Allow to sit for 1 hour to macerate. What does macerate mean? That's just a fancy word for - get juicy!
Here's what it'll look like once the figs are macerated. See how much juice they've released? That's going to be our cooking liquid - no need to add any more liquid!
Once macerated, pressure cook on High for 2 minutes, then allow the pressure to naturally release, about 15 minutes more.
Press cancel to turn off Keep Warm Mode, then press the "Sauté" button until the display panel reads "Normal". Bring the jam to a boil and stir continuously until the loose liquid has evaporated and the jam is very thick, 8 to 12 minutes.
See how much thicker it is now? That's what we're looking for! Now, just let the jam cool slightly then transfer to glass jars or whatever container you're using.
My favorite way to enjoy this jam is with crackers and goat cheese. The sweetness of the jam cuts the tart fattiness of the cheese perfectly, it's delicious. You could also make a pork roulade by rolling fig jam and goat or cream cheese into a pork loin and baking it. Yum.