Another great recipe for Cheryl’s figs took her to Cooking Light to find a Jam that when she explained it seemed like a weird combination but found out that it was really delicious.
I am also including in this post her adapted recipe for Fig Bran Muffins from Food Network. Cheryl changed it to use 1 cup of the fig lime jam instead of the 1 cup of applesauce and the muffins were really good.
Fig Lime Jam
- 2 cups sugar
- 1/4 cup bottled lime juice
- 2 lbs fresh Brown Turkey figs, cut into 1/4 inch pieces, about 6 cups
- Combine all ingredients in a large heavy saucepan. Let stand two hours to overnight. Bring mixture to a boil over medium heat.
- Reduce heat, simmer for 35 minutes or until mixture begins to thicken slightly, stirring occasionally.
- Sterilize 4 half pints jars, Ladle hot fig jam into the jars, remove air bubbles, fill to 1/4" headspace. Wipe rims, add hot lids/rings. Process in water bath for 10 minutes at a full rolling boil.
- Cheryl also said that these are really dense but healthy muffins and the taste of the fig jam gave it the moistness that it needed.
Fig Bran Muffins
- 1 cup chopped dried figs, plus 3 whole dried figs (Cheryl used 1 cup fresh figs chopped)
- 1 cups bran cereal (All-Bran) (Cheryl used Nature's Path - Smart Bran)
- 1 1/2 cup lowfat milk (Cheryl used non-fat milk)
- 1 1/2 cups whole wheat flour
- 1 T. baking powder
- 1/2 t. salt
- 3/4 cup natural applesauce (Cheryl used 3/4 cup Fig Jam)
- 1/2 cup honey
- 1/3 cup canola oil
- 2 T. unsulfured molasses
- 1 pc. large egg, beaten
- Preheat oven to 400 degrees. Coat a 12 capacity muffin pan with cooking spray. Thinly slice the whole figs.
- In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the flour, baking powder and salt in a separate bowl.
- Add the applesauce, honey, oil, molasses and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined.
- Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig piece. Tap the pan on the counter a few times to remove any air bubbles.
- Bake for about 20 minutes (25-30 with fresh figs) or until toothpick comes out clean. Let cool on wire rack.