Fig Jam

My fridge is full to the brim with things like figs from going to Costco.  I should just never pass the produce department when I need new socks . . .

Figs are in season now at the big C, and fig jam is very easy to make!

This recipe makes about 6 cups, so get 7 – 1 cup jars ready in water bath (see dill pickles for water bath instructions) Weigh out 3 lbs of figs, cut off stems and chop coarsely and put in a pot over medium to high heat.

Figs with citrus is sublime, and I use either oranges or lemons. Add the juice of 3 lemons or 2 oranges (unless oranges are small, then use 3), and the zest of 1 lemon or 1 orange.

Stir in  1 1/2 cups sugar.

Simmer until thick enough to drop off a spoon turned sideways in a chunk rather than separate drips.  This won’t take as long as jelly, so don’t plan on stirring too long, but make sure that the jam comes to a boil.

This particular batch is rustic — somewhat chunky.  After I made the jam I used the same recipe, just halved the figs, and made fig preserves. I love them both.

Using a funnel, fill hot jars, giving 1/2 – 1/4 inch headspace (the space between the top of the jar and the top of the jam).  If jam spills on jar edge wipe with a  clean hot, wet rag.  Put on hot seals and screw bands on hand tight.  Place in water bath and process for 20 minutes if you live at 5000 ft, and 15 minutes at sea level.

This fig jam is gently sweet with the aroma of lemons/oranges.  The sugar and citrus together help preserve the figs.  Easy, quick and simply delicious . . .

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