My fig trees by the barn are producing a double handful of fruit every couple of days. After three harvests, I had gathered enough figs to make a batch of jam. (Figs can be stored in the refrigerator for a few days, in a single layer in a covered container.)
The recipe:
5 cups chopped figs
1/2 cup lemon juice
1/2 cup water
1/2 teaspoon butter
1 package Sure Jell pectin
7 cups sugar
Wash figs. Remove stems. (I also cut a small slice from the bottom of the fig.)
I used my ancient Cuisinart food processor to chop the figs.
This was way easier, faster, and safer than chopping the figs by hand. Considering the incident where I sliced off the tip of my finger a couple of months ago, you can understand why I'm still a little bit leery of knives. (My finger is fine now, thank goodness.)
In a large pot, cook the figs, lemon juice, water, and pectin until the mixture comes to a full rolling boil, stirring constantly.
Add the sugar all at once, and return mixture to a full rolling boil.
Let it continue to boil for one minute, stirring constantly. Turn off the heat. Skim off any foam.
Ladle jam into sterilized jars. (This batch made ten-and-a-half 8-ounce jars of jam ... the half-jar went straight into the refrigerator.) Process them in a water bath for 10 minutes or so. As the jars sit on the counter to cool, the lids make a very pleasing popping sound as the jam cools ... which indicates a good vacuum seal. Store any jars that don't seal in the fridge.
Now it's time to enjoy the fruits of a good morning's labor. English muffin, warm fig jam, and a good cup of coffee. Yum!
I'm using a lot of left-over paper party plates for now ... remember, the dishwasher is broken.
I have had store-bought fig jam before, but have never made it myself until now. I am surprised how different the home made jam looks and tastes. Home made is a lovely rosy red (not brown like store bought) and it has a very fresh taste that reminds me of strawberries.
You can bet that I will be out later this morning, gathering more figs to keep to make more batches of jam. I should put up as many jars as I can while I have figs ... so we have enough for us for the rest of the year ... and enough to share with friends.
