Homemade Fig Newtons

Sticking with the theme of the week, I made some Fig Newtons. I’m sure they’re still loaded with sugar and all sorts of crap, but by not being coated in a layer of chocolate, they always seemed like the healthy alternative. I was kind of a weird kid and actually loved Fig Newtons growing up.

The dough for these cookies is very good. When they first come out of the oven, they’re a bit crispy, but the next day they’re nice and soft. I felt that my cookies were a bit doughy and I would have liked the figgy filling to shine a bit more. If I made these again, I’d make less dough for the same amount of filling. I’ve those thoughts in the recipe below. If anyone makes these, let me know what you think of the ratio.

When I was buying the figs, I asked the employee at Trader Joe’s what the difference between the black and green ones was (I didn’t even know there were different colors of figs until then!). He told me the black ones were sweeter. I had no idea which would be better for this recipe, so I used 1 lb of green and 1 lb of black figs. Feel free to use whatever you have on hand.

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Fig Newtons

Yield: ~40

Ingredients:

For the Dough
1 stick unsalted butter, softened
1/2 cup sugar
1/2 teaspoon grated lemon or orange zest
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour

For the Filling
2 lbs fresh figs
1/4 cup sugar
Juice of half a lemon

Directions:

Make the dough
Cream together the butter, sugar and zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape down the bowl and paddle.

Add the egg white and vanilla and beat in. Scrape down the bowl and paddle again.

Add the flour and beat on low speed until the dough comes together.

Wrap in plastic wrap and refrigerate for 2 hours or overnight.

Make the filling
Cut the figs in half and scoop out the seeds and pulp with a spoon. In a medium sauce pan, combine figs, sugar, and lemon juice. Mash mixture a few times with a potato masher or fork.

Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool.

Assemble the Fig Newtons
Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.

On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Using a serrated knife, slice each log on the diagonal into 10 cookies. Place each cookie on the parchment-lined baking sheets, seam side down.

Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 12-15 minutes, until golden. Remove from the oven and allow to cool on a rack.

Dough Recipe from The Boastful Baker
Filling Recipe from Big City, Little Kitchen

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9 Responses to “Strawberry Blueberry Jam”

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    1
    yumventures — June 2, 2010 at 11:49 am

    Mmm I love jam, and this looks great for strawberry season! I unfortunately don’t like blueberries — would you adjust the other ingredients if you minus them? Also where do you get canning jars? Yay, fun summer project!

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    2
    Jen — June 2, 2010 at 12:01 pm

    yumventures – You can def leave the blueberries out. Follow the link through to Ina’s original recipe. It doesn’t have blueberries in it. The comments on the Food Network website did say that it was a bit sweet with the sugar listed in the recipe, so keep that in mind.

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    3
    Katherine — June 2, 2010 at 5:20 pm

    I’ve never made homemade jam before…but wow this sure does look delicious!

    It would be great in some thumbprint cookies or linzer cookies…yumm.

  4. #
    4
    laurasrecipecollection.com — June 2, 2010 at 8:13 pm

    I’ve never had strawberry & blueberry jam before. That looks divine!

  5. #
    5
    themilkmanswife — June 3, 2010 at 1:41 am

    Oh, this looks wonderful! I’ve never made jam before but it’s on my list of things to try, this looks like the perfect way to get started. I love berry combos like this. Thanks for sharing. 🙂

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    6
    Sarah — June 5, 2010 at 7:27 pm

    Does this recipe require pectin? I’ve heard that pectin is found naturally in raspberries so you don’t need it for that kind of jam, but wasn’t sure if it applied to strawberry as well. I am new to making jam but am excited to try!

  7. #
    7
    Jen — June 6, 2010 at 9:24 pm

    Sarah – This recipe does not require pectin.

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    Vickie — June 14, 2013 at 4:42 pm

    Hey there.. I have done your strawberry/blueberry jam, and I’m tellin ya,, it was sooooo goooood. Not too sweet either. My problem was, it never would really thicken, and I checked it on a saucer I kept in the freezer. It remained runny,, but ohh sooo good. I gave it away to family and they loved it. I’m just preparing to do more,, fingers crossed, I do hope it gets a little thicker this time. If I were to put the slightest amount of pectin I’m wondering what would happen?????? I noticed this posting is from 2010

    • beantownbaker — June 15th, 2013 @ 11:44 am

      I think a little bit of pectin could help thicken the jam. If you try it, I’d love to know how it turns out.

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