Keep it simple. It is something that I often forget, but have the best results when I do remember to do so. The only thing is that ‘simple’ to some is not necessarily the same to others. Now that gives a reign of leeway I can work with.
Often what is created in the kitchen is out of necessity. Do you have family members who will eat a lot of one thing such as bananas? There is a banana eaten everyday for months on end? You are always buying bananas and they are always running in short supply. ‘Hey are you getting groceries? Don’t forget about the bananas.’ Then without warning it stops.
It just stops and you are in the routine of buying them, but they are not being consumed at the same rapid pace. They sit. They sit and they wait. Nothing. Then you happen to notice. Hey, there are bunch of really ripe bananas (okay verge of being great for the compost). You check in with the known banana eaters. They say ‘Yes! We are eating the bananas.’ They promise. So it continues on and the bananas have taken over. Last check there were more left and now the Ex-Banana eaters won’t even touch one.
What are you going to do? You really don’t want to throw them out. It is not only a waste of money but food waste is a huge pet peeve. So you do what any resourceful person does, make something out of them. Oh and don’t buy anymore bananas for awhile until the cycle of banana eating has come around full circle.
Not only has this happened with bananas but also oranges, pineapple, peppers, grapes, kiwi, strawberries, lettuce and most recently plums. Why does this happen with mostly fruit? Too much variety maybe. There are some heavy hitter fruit eaters in my house so I just don’t get it.
There now an abundance of plums that are sitting around from said now de-funked eating cycle and I know that something has to be done with them. My friend had brought over some dried Persian figs and I had picked up some black mission figs from a local store. I said to myself, ‘I think I have the makings of something wonderful and new to add to my repertoire- Plum Figgy Jam!’
So with entertaining guests coming up this fall a charcuterie board is a great way to enjoy the first cocktail together. I am always looking at ways to make it more interesting by adding in some custom creations. The plum figgy jam is not only super fun to say, but also tastes great.
It amps up the basic cheese and cured meats with a sweet and savoury combination along with the tang of the acid from the balsamic vinegar.
Not only did the plums and my money get saved, I got a great new addition to the board. Plus I didn’t have to pull out the Mom/Wife voice reminder of ‘Hey would you start eating _______’ I would rather just make something great instead. A much better way to use energy.
So whip up some jam and make your guests try the ‘plum figgy jam’ tongue twister by repeating it 5 times over a tall glass of something. Trust me. That will be worth it alone.
Full fall flavoured jam that is great with your charcuterie board or as a glaze on roasted pork or chichen.
- 1 cup ripe plums, quartered
- 1/4 cup black mission figs
- 1/4 cup dried Persian figs
- 1 cup sugar
- 1/4 cup balsamic vinegar
- In a large sauce pan combine the plums, both figs, sugar and balsamic vinegar. Bring to a boil, stirring occasionally.
- Reduce heat to simmer for about 10-15 minutes to thicken.
- Remove from heat and with a immersible hand blender blend until a smooth consistency with a few small chunks.
- Let cool completely and store in a airtight container in the fridge.
If you want to store the jam long term, place in sterilized jars and process for 1 minutes in a hot water bath.