If you have never tried this luscious summer fruit, you really should! The next few posts will give you some great ways to cook with this beautiful fruit with the small space kitchen in mind – simple, quick and delicious.
Making a jam is really quite simple and easy. You need a 12” skillet and a pot large enough to sterilize your jars. Get a few jars at your grocery store and you’re ready. This recipe only makes two of half pints of jam – just perfect when you have a small amount of storage room.
I fell in love with figs as a small girl. We spent the summers in an old family home on the Eastern Shore of Virginia. There was a huge old fig bush that only produced a few figs. I’d climb up and pick the figs and present them to my father in a bowl with fresh cream.
Making this fig jam is similar to making the base for fig ice cream.
My favorite way to enjoy this jam is to warm a small wheel of Camembert cheese till it just oozes, spread it on a toasted baguette, add a dollop of fig jam and have a wonderful lunch to go along with the warm memories of my father.
This fig jam recipe only makes two half pints of jam and it only takes about 40 minutes.
1lb black mission figs
3/4c white sugar
The zest of one lemon
1T lemon juice ( about half a lemon)
3” of a sprig of rosemary
1/4c cognac or brandy
Pinch of salt
2 half pint preserving jars, a 12” skillet, a pot big enough when filled with water to cover the jars, and a smaller pot to sterilize the jar lids, plus a pair of tongs and a spoon to scoop the jam into the jars.
Wash, stem and chop figs into 6 to 8 pieces. Mix the chopped figs with the sugar, rosemary, lemon zest and lemon juice.
Let this mixture marinate while you sterilize the jars. Place the jars in the big pot, cover them with water to an inch above the jars. Add the tongs and spoon. Boil for 10+ minutes. Place the lids in a small saucepan and gently simmer for 10 minutes.
For more detailed information on preserving, read the instructions that came with your jars or go to www.foodinjars.com
Now it’s time to make the jam. The sugar in the marinade should have turned into a syrup. Pour this fig mixture into the skillet and heat on medium high, stirring gently until it boils. Continue until the mixture thickens enough that a spoon dragged through the liquid leaves a swipe that does not immediately fill in. Take out the sprig of rosemary. Add the cognac and stir for a minute longer. The whole process will take 10 to 12 minutes.
Carefully take your jars out of the boiling water and spoon the jam into them.
Screw the lids on – not tightly – and return the jars to the hot water bath. Boil for 10 minutes. When you take the jars out of the bath for this final time, screw the lids on tightly and you’re done!