It doesn’t matter what season it is, jam is always an appreciated accompaniment to meals. Last week during my cooking/baking extravaganza with Kittee, we created a beautiful, delicious, and irresistible fig jam. It was quite an adventure because obtaining the figs meant scaling a 9-foot ladder in the wind and rain (thanks Kittee!!) to pluck figs from the tree in Kittee’s yard. My role was essential too: Kittee passed me the figs and I placed them in a tidy pile and took pictures.
Kittee picking figs like a champion.
The final masterpiece!
Want the recipe? OK!
Fig & Ginger Jam
Makes about 4 pints
About 7-8 pounds fresh, ripe figs
4 cups unrefined sugar
2″ knob of ginger, grated
Zest from 1 medium lemon, about 1 teaspoon
Juice from 2 medium lemons
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1 3-ounce packet liquid pectin (we used Certo brand and called customer service to confirm that it was vegan – it is, obviously!)
1. Wash and peel the figs. Put the fruit in a large bowl (it will most likely be a pile of smoosh). You should have about 9-10 cups of fruit.
2. Place all ingredients [EXCEPT PECTIN] in a large, heavy-bottomed pot.
3. Bring the mixture to a boil over medium-high heat, stirring continuously.
4. Reduce heat to a simmer and cook, stirring often, for about 30 minutes.
5. Stir in the liquid pectin, cook for 1-2 additional minutes, and then remove from heat.
6. Pour jam into clean, sterilized jars and allow to cool completely before refrigerating. You can also place jam in the freezer (make sure your jars are freezer-safe), just make sure to leave a 1/2″ of headspace in the jar so when it freezes, it has room to expand.
Enjoy!! I wonder what Kittee and I will make this week?!??