fig jam

Fig Jam Recipe:

Equipment: food mill or sieve (optional), large canning pot or stainless stock pot with pasta insert, small canning jars (sterilized), jar lifter, canning funnel (sanitized), large saucepan, spoon, glass of ice water


Ingredients: 

• 1 pound black mission figs
• rind from about 1/2 lemon, I just cut small strips as I run this through a food mill later.
• cores of 3 apples (I use cores of apples I've cut from school lunches or snacks and keep them refrigerated in a bag with some lemon juice), for pectin
• 1 cup sugar
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1 tsp. ground cloves

Directions: 

• Cut figs in half and place in saucepan with lemon rind on low/medium heat, add sugar, lemon juice, cloves, salt and apple cores.
• Bring stock pot or canning pot full of water to a full boil. Boil canning jars or sanitize in dishwasher, remove with jar lifter and use while still hot.
• Let saucepan simmer until figs break down and sauce begins to gel -To test for gelling, put a spoon in some ice water, then pick up a small spoonful of jam with it. Look for a non-runny, sticky consistency as the jam cools on the spoon.
• Once gelled, run through a food mill or sieve if you have one, then stir your bulk back into the gelled liquid, removing the lemon rinds and apple cores. If you don't have one, use a potato masher or fork to mash up bits.
• Put jam into jars using funnel leaving 1/2 in. head room. Wipe rims clean with paper towel. Screw tops on and bring to a boil on rack in canning pot or pasta insert in stock pot with water covering lids by at least an inch for 15 minutes. 
• Remove using jar lifter and let sit undisturbed. 
• Done!

-I spread a little of this on some homemade wheat bread with a little goat cheese for lunch yesterday. Delish!

XO, Debbie