This homemade jam is simple to make and uses dried figs, making it a great option even if fresh ones aren't available. You can spread it on buttered toast, pancakes, biscuits, and French toast or use ...

This is my favorite fig preserves recipe. Make it yourself and see how delicious it is! I’ve had fig trees for many years, but the grasshoppers killed them and I have missed them. The gift of 5 pounds ...

Figs really are like nature's candy. They range in color from dark purple, almost black, to light yellow-green; their flavor spans from sugary sweet to rich like honey, and fruity like berries. When ...

I’m a sucker for any fancy jam — especially fig jam, which has a way of making everything from basic toast to charcuterie boards feel extra special. So as soon as fresh figs show up at the market, I’m ...

As fresh figs are only available a short time of the year, fig preserves or jam has a special place in the cupboard. Capturing the natural sweetness of the fruit for year-long enjoyment, fig jam is as ...

What could be more tantalizing than a thick layer of super sweet fig jam to accompany cheese and crackers on a charcuterie board or with nut butter for a fancy PB&J? But making fig jam can be a bit ...

I am certainly not the first person to derive inspiration from a fig tree. The ancients wrote poetry and sang songs about figs; Buddha attained enlightenment while sitting under a fig tree; and fig ...

On my parents’ property in Clarkston, there used to be an enormous, rambling fig tree. It sprouted up as a “volunteer” (the word my mother uses for things that aren’t planted, but somehow arrive ...

Makes 16 servings "I use the fig preserves because I make my own and have a bountiful supply," says Sara Hamilton. "I imagine that one could also make the cake with something such as apricot preserves ...

Figs, with their sweet, soft flesh and intriguing edible seeds, have been a cherished, sometimes even sacred food since biblical times. But nowadays, fig season can fly by unnoticed. Maybe it’s ...

Once, years ago in the South of France, I saw a sign in front of a small inn on a hairpin turn that said “Aujourd’hui, Tarte aux Figues”: Today, fig tart. I rounded the turn, and as soon as I reached ...