Freshly Made Fig Jam


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.


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


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


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.


All But The Kitchen Sink Citrus Marmalade

When life gives you a bag full of kumquats, you can’t make lemonade, but you can make marmalade. This latest batch of marmalade had tons of kumquats, a blood orange or two, and a few slices of grapefruit.

DSC_8301the ‘meat’ of the marmalade all chopped up and ready to be cooked

cooking down the marmalade with some cardamom and cloves

filling up the sterilized jars

tada! Now all we need is some bread to spread this on.

kumquat jam

Kumquat Jam

Here in Los Angeles, it may seem like citrus season all year long, but it wasn’t till a few weeks ago that I noticed the kumquats in my neighbor’s yard ripening. These kumquats were tart when I bit into it, but like all kumquats, their skin had a fragrant with citrus sweetness to it. Since the fruit was too tart to eat by itself, I decided to make kumquat jam with it.

Kumquat Jam

(makes 2 pint jars)

650-700 grams of whole kumquats (rinsed and shaken dry)
1 thumb sized piece of ginger
350-400 grams of sugar
a pinch of salt

a small pot large enough to hold the kumquat and some water
a paring knife
a chef’s knife
clean, empty jars with lids

(Instructions after the jump)

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