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Fig Jam Love

Fig Jam Love

Fig Jam Experiment

We have a fig tree in our backyard. This summer I finally decided to use our beautiful figs. Our tree produces thousands of figs every summer, which has always overwhelmed me. However, this year I decided I would try an experiment. Although, our tree produces thousands, I picked close to 700 figs! I made several batches of fig jam, to give out to my family and friends. I had a lot of fun with it. If you’re up for making a sticky mess, check out this recipe.

INGREDIENTS

  • 8 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
  • about 120-130 figs
  • 6 cups sugar
  • 1 1/3 cups fresh lemon juice
  • 2 cups water

HOW TO MAKE THIS RECIPE

  1. In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
  2. Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat. Occasionally, stir until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 45 minutes.
  3. Once it’s boiling, I filtered out the seeds on top to remove the majority. Of course, it’s nearly impossible to remove them all.
  4. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

 

Variation: Substitute 1/2 cup of white port for the water and add one 4-inch sprig of rosemary with the lemon juice; discard the rosemary before jarring.

 

I found this recipe on Food and Wine! Check out their website for more amazing recipes!



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