Fig Jam Pockets

2010 was the year for me! Learning to can was on my bucket list. I always marveled at my Moms canning skills and love for this art form. Canned peaches and apricots were her specialty along with strawberry jam. During the winter, we would enjoy literally the fruits of her labor.

I took the plunge a few months ago. Did my research, purchased books on canning and collected the equipment. After reading a lot of the books, my biggest fear was that the jars would not seal. Quickly I learned that the process was actually quite simple, straightforward and extremely rewarding. After seeing my kitchen counters filled with all those beautiful jars and hearing that popping sound all the way upstairs in my office, I knew that I had achieved the success that I desired.

My first attempt was dill pickles. At Costco, while in the refrigerated section, where you need a jacket if you are in there for more than a few minutes, I saw packages of miniature cucumbers that were perfect for making dill pickles. They were so inspirational, that I popped two big bags in my shopping cart and five minutes later I picked up two more bags. I thought if I am going to make dill pickles, I am making a large batch. They are just about ready to taste and my husband is dying to check them out. Keep your fingers crossed.

My second canning adventure was fig jam since I am completely obsessed with these little jewels. After enjoying every page of the Thomas Keller Ad Hoc cookbook, his fig jam recipe caught my eye. It was the balsamic vinegar and knowing that when it is cooked, it becomes sweet, intrigued me. Thirty half pints later, my fig jam was complete.

Recently, I was enthused by a post for Rhubarb Hand Pies from fellow blogger Liren at Kitchen Confidante. Her blog is absolutely beautiful and I recommend taking a look.  In addition, another inspiration came from the jam pockets that I pick up at the Farmers Market at the Ferry Building in San Francisco from a wonderful bakery in Healdsburg. It is called the Downtown Bakery & Creamery. My husband absolutely loves these jam pockets and I love the almond tart they make.

I am always thinking about things to make and put on the blog to share with everyone. The stars aligned and the Fig Jam Pockets came to life. My husband said they were the BEST cookie I had ever made. Coming from my number one fan, that meant the world to me.  Enjoy!

Fig Jam Pockets

Makes 24

Pate Sucree (From Martha Stewart)

2 ½ C. Flour
3 T. Sugar
1 C. Butter (2 sticks), chilled and cut into pieces
2 Egg yolks
¼ C. Ice water

Additional

Fig Jam
1 Egg for brushing top of pastries
Course sugar for sprinkling on top

Use a food processor, combine the flour and sugar. Add the butter pieces and process until the mixture is crumbly. Lightly beat the eggs and add to the mixture and pulse until combined. Then stream the ice water into the processor and continue to process until the dough holds together. Remove and divide the dough into two balls and flatten. Wrap with plastic wrap and chill in the refrigerator for at least one hour.

To assemble:

Use a large cutting board and generously flour. Lay one of the disks on the floured board. Place plastic wrap on top and begin to roll out to a thin sheet of dough. You will want to rotate the dough after a few rolls with the rolling pin. Use a square cookie cutter that is 2 inches in diameter or I used a ravioli cutter of the same size.

Each jam pocket will take two pastry squares. Lay one square on the cookie sheet lined with parchment paper or a silpat. Place about 1 heaping teaspoon of the fig jam in the middle. Fill a small bowl with water and use your index finger to dampen the top piece of dough and gently lay on top of the jam filled dough. Carefully press the edges all away around without letting the jam come out. To seal use a fork to press all around the pastry and using a pastry brush, give a gentle wash of the egg on top. Sprinkle with the course sugar.

Bake at 375 degrees for 15 minutes. Remove and let cool on a wire rack. Keep in a airtight container.