Packaged Fig Jam
I have a fairly large fig tree in by back yard in Florida. I don’t know much about figs and I’ve had trouble getting precise information about pruning, harvesting, etc. When I have waited for the figs to turn brown they get very soft, so I have just been eating them fresh (yum!!!) as they turn tan. My niece who went to cooking school in Paris took one look at the tree and pronounced them white figs……I guess they are not supposed to turn dark when they are ripe and turn to mush if you wait too long.
Anyway about a 50-100 figs a day were ripening so I decided to make a batch of fig jam. It’s easy, quick and preserves the fruit. Use the jam on ice cream, cookies, and it’s especially good with cheese or on baked brie.
Ingredients:
- 2½ pounds of white figs
- 1½ cups sugar
- 1/3 cup freshly squeezed lemon juice
- ½ cup water (white port can be substituted for all or part of the water)
Instructions:
- De-stem the figs and cut into ½ inch pieces
- Add the figs, sugar and water into a large sauce pan
- Warm slowly, about 15 minutes, until the sugar is dissolved
- Add the lemon juice and bring to a low boil
- Simmer over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the spoon in thick, heavy drops, takes 30-45 minutes
Prepare the figs for jarring
Spoon the jam into ¼ pint jars leaving ¼–½ inch of space at the top and screw the lid on tight. The jam will keep in a refrigerator for about 3 months. For longer storage submerge the jars in boiling water for ten minutes. Remove the jars and set on a towel to cool making sure you hear a “ping†from each jar assuring a good seal.
-RO