Recipe courtesy of Giada De Laurentiis
Total:
38 min
Active:
8 min
Yield:
1 cup
Level:
Easy

Ingredients

Directions

For the jam:

In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.

*Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.

Categories:

IDEAS YOU'LL LOVE

Fig-Stuffed Cookies: Cuccidati Italian

Recipe courtesy of Gale Gand

Easy Strawberry Jam

Recipe courtesy of Ina Garten

Onion Jam

Recipe courtesy of Alex Guarnaschelli

Fig and Fennel Caponata

Recipe courtesy of Ina Garten

Jam Thumbprint Cookies

Recipe courtesy of Ina Garten

Salmon with Fig Jam

Recipe courtesy of Robert Irvine

Pecorino Romano with Apples and Fig Jam

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking