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My First Sugar High Friday

Well, it’s about time a blogging pastry chef decides to participate in this great event better known as SHF. I was inspired by its very own creator, the Domestic Goddess, to start a blog but always seemed to miss the call for entries deadline. Not this time!
The theme this month is "Can You Can?", and is hosted by Nicky at Delicious Days.
I’ve always felt inspired by the other SHF themes because they often pushed me to look at an ingredient in a different manner or to open a cookbook I had forgotten was on my bookshelves or even to come up with something completely ad lib.
I never thought of jam as anything other than a topping, a common ingredient for breakfast.
I make jams and preserves on a regular basis but they only seem to be either topping our sunday scones or being given away to friends or family.

Since I make danishes about every weekend and use diffrent kinds of fillings or toppings, I thought I could use some of my recently made Fig and Hibiscus Jam.
A few years ago, Mr. B brought back from a trip to Egypt a pack of loose Hibiscus tea leaves and we have become in love with the slightly tart taste and flowery fragrance.
I had promised Danielle at Habeas Brulee a jar of Fig and Lemongrass jam but decided for hibiscus instead. After browsing online I finally decided upon this recipe for the jam. I cut the figs, mixed them up with the sugar and put a hibiscus tea bag in the pot and let it steep overnight. The result is incredibly fragrant and light.
The danish were wonderful with it.
You can find the recipe for the danishes in a previous post, and the recipe for the fig jam here.

The best part about this jam? It was great to use as a filling for some rose macarons I made yesterday! But that’s another post.

I am taking another poll though. I am thinking of dropping the "aux USA" (in USA) for a more casual "Tartelette" as a blog title. What do you think?

8/23/06 Update: I have to add that the labels are made out of a picture of the jams I made a couple months back, printed on cardstock and glued on the jars.

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Monisha August 18, 2006 um 9:24 pm

Hi Helene-

Fig jam sounds really good! I liked your idea of steeping the hibiscus tea bag for a hint of an exotic flavor.

Thanks for sharing !

Elle August 20, 2006 um 3:57 am

That sounds like a wonderful combination for a jam! And I can’t wait to see those macarons 😀

Regarding the name…I think Tartelette aux USA might be a little long, Tartelette by itself is very short and cute 🙂

Helene August 20, 2006 um 3:40 pm

Thanks Ellie for the feedback. I think I’ll go with Tartelette. Hey, I can always change my mind again!

Jen August 21, 2006 um 2:43 pm

What a terrific entry to SHF, the Fig jam sounds amazing. I was never a fan of the fruit, but when I first tasted it as a jam there was no going back. And the addition of hibiscus is just inspired!

Jen August 22, 2006 um 5:49 pm

By the way… I am liking the sound of Tartlette as your blog name. Its more concise and to the point.

Unknown August 28, 2006 um 5:07 pm

Hi Helene,
Did you use as much sugar as the recipe suggested? Or did you use much less as the author of the page which cited the recipe did? We have a green fig tree and more figs than we can use. I would love to try my hand at making a batch. Love the idea of the hibiscus tea bag.

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