Put your fall fig crop to good use and make some tasty fig jam for the holidays!
Here is a simple way to use a bunch of your left over figs in a lovely jam that you can use for the next several months.
2 pounds Figs(Here we used Black Mission) Stemmed & Quartered
1 cup Sugar
1/4 cup Honey
1 tsp Vanilla Extract
1/4 cup Lemon Juice
1/4 cup Water
1 - 4" strip of Lemon Rind
1 - 4" sprig of Thyme.
1 - 4" sprig of Rosemary.
In a saucepan, lightly caramelize figs with sugar, honey and cook at medium-low for about 20 minutes.
Once caramelized, add in Vanilla Extract, Lemon Juice, Water, Rind and your optional ingredients to the pot. Bring your pot to a simmer and cook for another 20 minutes stirring frequently.
At this point, you will want to remove the rind and optional ingredients. Here I also took the extra step of immersion blending and reducing further to my desired consistency.
Now you are ready to can the jam which should fit into a couple of pint jars. As is, you can keep the jars in the fridge for up to 3 months or you can pressure can the jam to last up to 6 months.
Spread this tasty jam on toasts, enjoy with yogurts, cakes, or even ice cream to add an extra bit of flavor from your garden.
Check out Growing Figs for more information!
Author: Israel Osuna