Happy Monday all!
Today I am prepping for Thanksgiving, i.e. writing my grocery list for the batch of goodies I am making. One of those goodies includes an appetizer consisting of thinly sliced prosciutto, spread with tangy goat cheese and sweet homemade jam. I haven’t decided what kind of green veggie I am going to use in these prosciutto roll-ups, maybe slices of romaine, or maybe peppery arugula. If you have any suggestions, feel free to leave me a comment speaking your mind. Now that I have exhausted y’all with Thanksgiving chatter, let’s get on to the good stuff!
I am excited to announce that my Secret Recipe Club reveal for the month of November is Lisa, the Authentic Suburban Gourmet. Can you guess where she lives? Not in Texas, y’all. However, like myself, Lisa has a passion for the countryside (especially if it involves wine tasting…I hear ya, girl), entertaining, shopping @ Williams-Sonoma and Sur La Table (O.M.G. it’s like crack), and of course, sharing her love of food and cooking with her readers. Plus, she is from San Francisco which gives her an A++ in my book. Lisa, I am so jealous right now…so jealous! After spending hours salivating over Lisa’s scrumptious-looking recipe collection, something occurred to me. Why not make a recipe that could assist me in prepping for my Thanksgiving appetizer. Bam.boom.done deal.
Lucky for me, Lisa is the queen of condiments and has some fantastic homemade jam recipes. Anyway, her recipe for Green Fig, Peach and Balsamic Jam looked particularly delicious and it had my name written all over it! Of course I had to make it my own, and because peaches aren’t really in season right now, I decided to call up my bff, Ms. Pear, and she and I arranged for her substitution for this fabulous recipe. Ms. Pear is totally in season right now, and if you haven’t noticed, we have become quite good friends. Plus, she accents holiday meals quite well, weather it’s being drizzled in honey, or the main event of a crisp dessert tart.
I mean, how pretty is that?
Ms. Pear and Mr. Fig met for the first time today…it was magical
Also, instead of using regular sugar, I substituted brown sugar…something about brown sugar just gets me every time. Plus, I totally forgot sugar at the grocery store and brown sugar was all I had on hand. Anyway, I made the old switcheroo and bada-bing, the pears and figs complimented each other very nicely, while the balsamic vinegar added an extra kick of flavor and a smidgen of sweetness to the jam.
This is what happens when pears and figs make a baby…glorious jam!
Love me some crackers and jam!
I lightly processed the jam at the end using an emulsion blender, just to make it a bit smoother. However, you can use a blender or food processor, or if you prefer a chunkier consistency, just let it be. It’s your call. I hope you all enjoy this fabulous recipe. Big thanks to Lisa for the recipe and inspiration, you are a rock star! I cannot wait to feature this in my holiday appetizer, its going to be ah-mazing! Don’t forget to check out the Secret Recipe Club and feel free to join in on all the fun! Tip: These also make great holiday gifts!
Fig, Pear, and Balsamic Jam:
1 1/2 lb. figs, stems removed and coarsely chopped
1/2 lb. pears, peeled and pit removed and coarsely chopped
1 c. brown sugar
1/2 c. balsamic vinegar
1/4 c. fresh lemon juice
1. Combine the figs, pears, brown sugar, and balsamic vinegar in a large saucepan.
2. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook.
3. Break up the large pieces and stir periodically until the jam thickens.
4. Remove from the heat and squeeze about a tablespoon of lemon juice, stir.
5. Taste and add more lemon juice if desired.
6. If too chunky, you can use a food processor to quickly pulse a bit smoother.
7. Spoon the jam into a container with a lid.
8. Using sterilized jar, spoon into jars, seal with jar and process in boiling water for 10 minutes.
9. Let cool and lids should seal.
Follow the links below to enjoy all the recipes from this month’s Secret Recipe Club reveal!