Fig Lime Jam - Made in Las Vegas Part Two

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. The second recipe, the Fig Lime Jam uses Brown Turkey figs and Cheryl called me to get the adaptation since the original recipe was for a version that went into the refrigerator to be used for something else.

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.

Here are the recipes:

Fig Lime Jam

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 1/2 cups bran cereal (All-Bran) (Cheryl used Nature's Path - Smart Bran)

1 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 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.

Fig Muffins with 1/2 cup fresh blueberries!