Small Batch Fig Jam + Fig Jam and Speck Panini
posted in: Canning & Preserving, Lunch        date: 09.05.12

FIg Jam & Speck Panini

As summer slowly fades into fall, our menus are starting to change. We’re starting the move from summer squash to butternut squash, from grilled chicken to chicken pot pie. This transition is always a difficult one for me because, while I love fall flavors, I’m not quite ready to let summer slip away. Not to mention, it’s still pretty hot here, and I’ve been drinking my pumpkin spice lattes over ice. We’ve been trying to plan our menu for the week based on what’s showing up at the farmers market. Figs were only available for a short time and seemed to signify that fall was fast approaching. I picked up a pint and knew immediately that I wanted to make jam, and the sandwiches I made with this jam were the perfect way to mark the passing of summer into fall.

This fig jam is super small batch. Don’t worry if you’re not into canning because this makes so little that you won’t even need to bother with keeping it long term. This recipe yields one (or just under one) perfect little pint of fig jam. Eric wasn’t sure he would like this, but I’m happy to report that he couldn’t get enough of it. We used it mostly to make panini, but I enjoyed it smeared onto an english muffin for breakfast too. It also makes a fantastic snack, spread on crackers and topped with cheese. After I made this simple jam, I was wishing I had picked up a few more pints of figs before they disappeared. The jam is a little sweet and has a rich, almost caramelized flavor.

Since I so often see figs paired with prosciutto, I decided to step it up and use this fig jam with speck. My friend Jackie introduced it to me, and now I’m addicted. If you’re unfamiliar with speck, it’s basically a smoked form of prosciutto. Smoking (versus dry cured prosciutto) is what gives speck, in my opinion, a superior flavor. You can certainly use prosciutto if you like, but the smokiness of the speck plays really well with the sweet flavor of the fig jam and the tanginess of the goat cheese. This sandwich was easily one of the best meals we’ve had in a while, and that’s saying a lot for something we made while Eric was home for lunch.

Fig Jam & Speck Panini

  • YIELD: about 1 pint of jam
Ingredients
  • For the jam:

  • 1 pint figs, stemmed and roughly chopped

  • 2 tablespoons water

  • Scant 1 cup granulated sugar

  • For the panini:

  • 4 slices hearty bread

  • 2 heaping tablespoons fig jam

  • 6-8 slices speck

  • Goat cheese

  • Arugula

Directions
  • 1

    Combine the ingredients for the jam in a medium saucepan set over medium heat. Simmer, stirring frequently, until the sugar has dissolved. Increase heat to medium-high and boil for about 8 minutes, until the jam has thickened. Transfer to a pint mason jar and store in the refrigerator for up to 6 weeks.

  • 2

    To make the panini, spread a heaping tablespoon of fig jam onto 2 slices of hearty bread. Add 3-4 slices of speck and a small handful of baby arugula to each. Spread the remaining slices of bread with goat cheese and place on top. Grill on a heated panini press to desired doneness. Enjoy immediately.

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COMMENTS: ( 8 )
  • Yum! This looks wonderful. I had some fig jam at a restaurant recently and was hooked. Looking forward to making some myself. Thanks for the awesome recipe. I’m excited to make a small batch. I’ve been nervous to try canning.

  • Hey, I’ve learned my new thing for the day! I’d never heard of speck. This sandwich looks amazing (with or without the mystery ingredient)!

  • Liz N

    I purchased a flat of figs at Costco for this very recipe! I can’t wait to make it for some girl friends who are coming over for a get together this Friday. I think they will LOVE it. I actually might pick up another flat of figs just so I can make more fig jam!

  • Love this idea. I bet it would be equally delicious with fresh figs.

  • Jennifer Maddron

    I did a google search for small batch fig jam, because I happened to get a pint of figs. I came across your recipe, and boy am I glad I did! I adapted it a little because I didn’t have regular sugar, so I swapped it for 1/3 c. packed brown sugar, and swapped one of the tablespoons of water for lemon juice. AMAZING!!! Can’t wait to try it on a Panini 🙂 Thanks for the recipe.

    • Oooh nice! I bet that brown sugar was awesome in the jam. Thanks for sharing your substitutions!

  • Jennifer Maddron

    I did a google search for small batch fig jam, because I happened to get a pint of figs. I came across your recipe, and boy am I glad I did! I adapted it a little because I didn’t have regular sugar, so I swapped it for 1/3 c. packed brown sugar, and swapped one of the tablespoons of water for lemon juice. AMAZING!!! Can’t wait to try it on a Panini 🙂 Thanks for the recipe.

    • Oooh nice! I bet that brown sugar was awesome in the jam. Thanks for sharing your substitutions!