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.
- 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
- 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.
- 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.
- 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.
- 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!