Freshly Made Fig Jam

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When life gives you a friend who gives you free reign on picking figs from her back yard, you make fig jam.  After making kumquat marmalade, I figured that fig jam would be easy schmeezy, and it was. It doesn’t even require an extra step of extracting pectin from the fruit.

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Figs are strange fruits that look like alien mouths when you cut them open, but they’re so good when they’re perfectly ripe.

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I enjoyed the jam on top of plain yogurt. Will enjoyed it in a nut butter and jam sandwich.

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Fig Jam Recipe

  • 5 lbs fresh, quartered figs
  • ~5 cups granulated sugar
  • 1 tablespoon salt
  • 1/2 cup Cointreau
  • 1/2 cup Benedictine
  • Juice of 1.5 lemons
  • Zest of 1 lemon
  • 5 slices of ginger and 5 pods of cardamon (could be left out b/c the liquor is already pretty spiced)

The jam was as easy as de-stemming the figs, quartering them, adding sugar, a pinch of salt, the booze, letting them sit for a little more than an hour, then cooking it down till it’s jammy.  The harder part, which I left for Will was canning them so there’s no chance of botulism.

 

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