Fig Jam and Walnut Rugelach Recipe (2024)

FAQs

What pairs well with fig jam? ›

Fig Jam and Cheese Plate

Serve it on the side of blue cheese, gorgonzola, goats cheese or atop brie and serve with crackers, fruit and charcuterie.

Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor.

These croissant-shaped treats are believed to have originated in the Jewish communities of Poland and are also popular in Israel as well as the Jewish diaspora. They make the perfect treat for Rosh Hashanah because we eat sweets in the hopes of a sweet new year.

Points to remember

Take the jam off the heat while testing. Push your finger through the jam on the plate - you're looking for it to wrinkle and not flood back in to fill the gap. If it's not ready, turn the pan back on, simmer for five minutes and test again.

Served with cheese

Plump, fresh figs pair well with a wide variety of cheeses, from crumbly, sharp stilton to creamy brie.

Flavors to partner with figs include nuts, vinegars including balsamic and sherry vinegars, honey, cured meats like prosciutto and ham, warm spices including cinnamon and cardamom, herbs like rosemary and thyme, and dairy, especially cheese. Because they are so high in sugar, fresh figs caramelize easily when roasted.

Gives an energy boost: Fig jam's carbohydrate and sugar content help to boost the energy levels of your body. It provides the energy needed to perform our regular chores. Prevents ageing of skin: Because of its antioxidants and its anti-collagenase qualities, it reduces wrinkle depth and keeps the skin young.

Figs that are too ripe (insides oozing out), make for a bitter jam.

Rugelach are often served on Jewish holidays like Hanukkah and Shavuot, though of course they can (and should!) be made throughout the year. Our family typically serves them during Rosh Hashanah, when sweet foods are made to signify a sweet new year.

What is the Yiddish word for rugelach? ›

Rugelach (/ˈruːɡələx/ ROO-gəl-əkh; Yiddish: ראגעלעך, or Yiddish: רוגעלעך, romanized: rugelekh and Hebrew: רוגלך rōgalaḵ) is a filled baked confection originating in the Jewish communities of Poland. It is also a popular treat among Jews in the diaspora.

The name rugelach means “l*ttle twists” or “l*ttle corners” in Yiddish, because of the shape of the pastry. Rugelach can be made with different kinds of dough, such as sour cream, cream cheese, or yeast.

Fig jam and its spicy taste can be paired with goat's fresh cheeses, such as Camembert and Brie.

The entire fig is edible, from the thin skin to the red or purplish flesh and the myriad tiny seeds, but they can be peeled if you wish. Always cut off the stem. Wash the figs and gently pat dry to serve whole.

Too little sugar: Much like pectin, some fruits are higher in natural sugar than others. Jams made from fruits with higher sugar content thicken on their own more easily than those with less sugar. A no-sugar or low-sugar recipe might not call for enough sugar to naturally thicken the jam, even at a rolling boil.

Cheeses: hard, soft, and semi-firm. Breads: whole baguettes, toasted crostini, or a variety of crackers. Sweet and sour items: pickled items, jams like our Fig Jam recipe here, fruits and veggies. Condiments: honey, mustard, jams like our Fig Jam recipe here, jellies.

Jams or preserves: Include 1 or 2 jams or preserves for some added flavor and sweetness to balance out the dry and salty meat and cheese. Fig spread goes marvelously with many cheeses and meats, so I always like to include it. I also like to include apricot jam, but raspberry or grape jam works, too.

A store-bought jar of fig jam will generally have an expiration date printed on it, though it's actually a best by or use by date. Unopened, it will last for one to two years in a cool, dry pantry. However, once opened, it should be refrigerated immediately and will typically stay good for six to twelve months.