Monday, September 9, 2013

I Be Jammin

We have a fig tree that, when it produces, yields a huge amount of figs in a short couple of weeks. As with all fruit trees it is either feast or famine. Last year, our tree did not produce but this year made up for it. After the initial excitement of eating fresh figs until we had a bellyache, I started putting them in Ziplock freezer bags to collect enough to make fig jam. Last Saturday was my jam making day.

While getting everything set out and ready for my day of stirring and measuring, canning and labeling I discovered that when eaten in it's frozen state, a fig tastes just like fig sorbet. It has the perfect texture and now I want to eat more frozen figs.

My fig photos sparked quite a conversation on Instagram. I am surprised at how many people have never eaten a fig. I guess I am spoiled living in California and growing up with lots of different food influences from friends, both as a child and as an adult.

I bought some new jars this year from this website. They are 9 ounce jars and I think they are so pretty.

I designed these labels years ago, using a photo of a fig leaf from our tree and have continued to use them every year.

The majority of these 30 jars of jam are being donated to our local ladies guild of Children's Hospital for their annual boutique next month. But I think next year it might be fun to have a jam swap.

Here's my recipe.

Fig Jam

12 cups chopped, ripe figs
3 Meyer lemons, seeds removed, chopped fine {I throw mine in the food processor after removing all seeds}
3 cups water
1/2 teaspoon salt
3 Tablespoons calcium water
Mix everything and bring to a boil in a wide pan. Last year I got a copper jamming pan and it has really speeded up the cooking process.

When this fruit mixture comes to a boil add:
5 cups sugar mixed with 3 teaspoons pectin.

Return to boil and continue to boil for 5 minutes, then check on a frozen plate to see if the jam is the consistency you like. If not you can cook it down further, stirring often to prevent scorching.

Fill your jam jars and process in a boiling water canning bath for 10 minutes.

*I use Pomona Pectin. It comes with the calcium packet to make the calcium water.
yield: 12 half-pint jars


Debbie said...

SO fun and enjoyed watching the process on Ig! Thanks much for sharing your jam recipe too!

Leanne said...

Your jam looks wonderful. I love fresh figs and had never eaten one until we got our place on the coast. One of those perfect foods, so full of vitamins and such. Your recipe is similar to mine but I do not use pectin and only the juice of the lemons.

dutchcomfort said...

I looooove fresh figs esten with unclotted cream. That’s a delicacy overhere. It sounds wonderful to have your own fig tree!

jeifner said...

For some reason figs seem so very odd to me and I've never eaten a fresh one. I do enjoy them in dishes and things.

Katy Cameron said...

Having had a number of lovely fresh figs over in Provence this summer, as well as fig jam, served with cool, creamy goats' cheese and air dried ham (the local version of parma ham) I came home and exitedly bit into a fig from the local supermarket - blech! Those things do not travel well in their fresh state! The jam looks lovely though...

Tiara said...

I've never had fig before but it looks yummy all the same!

Tiara said...
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Mrs Flying Blind... said...

I made jam once, it ended up like a huge wine gum stuck in the jars - never again. I will leave it to the experts!

Geri said...

Any jam for your sister? That looks yummmmy!

Mary Grace McNamara said...

Your jam looks wonderful! I love love love those jars too! I have bookmarked that site so I can find them again when it's time to make my Christmas jellies!


Sarah said...

It's funny, it's it, when you discover not everyone knows about things you do. Where I live in Australia we have a very similar climate to Southern California, so we probably have similar food experiences. I remember speaking to teachers over here on exchange from Canada and they had never seen or eaten an apricot. We couldn't believe it. We are so over apricots after spending all my childhood summers picking, preserving and eating them!