Recipe: Fig Jam

Feb 26th, 2016 | By | Category: baking and desserts, blog, cook something
A lucious fig

A luscious fig

Fig Jam

From Stephanie McClenny, Confituras, Austin, Texas
This recipe appears in Canning, Pickling and Freezing with Irma Harding, by Marilyn McCray, published by Octane Press

  • 3 ½ pounds local figs, rinsed, stemmed, and quartered
  • 2 pounds organic cane sugar
  • ¼ cup lemon juice
  • 2 fresh bay leaves
  • 1 cup water
  • ¼ cup local wildflower honey

Place all ingredients except water and honey into a large, nonreactive bowl and allow to macerate overnight.

Pour contents of bowl into a heavy-bottomed pot, add water, and place over low heat to melt the sugar. When mixture no longer feels grainy while stirring, crank up the heat to medium-high for 20–30 minutes, being careful to stir the mixture frequently so it does not stick to the bottom of the pot. When mixture starts looking “jammy” (thick, shiny, large bubbles), remove from heat. Crush fig mixture with a potato masher or whirl with a hand immersion blender for a smoother texture if desired. Place a dollop of jam on a cold plate to test gel and taste for flavor and sweetness. Remove bay leaves and any foam or bubbles that have collected on the surface of the jam. Add honey and stir well.

Fill sterile jars, leaving ½ inch headspace, Wipe jar rims, adjust lids, and process hot-pack pint or quart jars for 5 minutes and raw-pack pint and quart jars for 10 minutes in a water-bath canner. Adjust time for altitude. Remove from canner and leave undisturbed for 24 hours, making sure all jars have sealed.

Yield: 6–7 half-pints

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