Use this recipe when making our Fig Pinwheels.
Photography: Krause, Johansen
Source: Martha Stewart Weddings, Spring 2005
- 8 ounces dried figs, stemmed (about 1 3/4 cups)
- 4 ounces golden raisins (about 1 cup)
- 1 cup apple juice
- 1 cup orange juice
Bring all ingredients to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium; cook, stirring often, until fruit is softened and only a few tablespoons of liquid remain, about 25 minutes. Let cool. Puree mixture in a food processor until smooth. Jam can be refrigerated, covered, up to 1 week.