Fig Jam

Figs one of the hardest little fruits to get. Their season is fast and expensive. I got lucky a bird or two dropped some seed i my yard and low and behold 5 years later figs. I was never a fig eater I thought they were cousins of the prunes and thus euuuu. My tree each year is just a bounty of fresh figs. I am a jam maker so they have always been used for that. This year I am breaking the pattern and making some Fig Newton and dehydrating them and making some Fruit Leather. I will post those recipes as them happen.

My figs show in the picture are green these are Adriatic Figs. they have a soft green cover and a creamy red flesh. Perfect for making Jam. 

Let us get started.

Ingredients - Makes app. 8 8 ounce jars

• 6 cups of cleaned chopped figs 
• 2 cups of sugar
• 1/4 cup lemon juice
• 2 tablespoons of lemon zest
• 1 tablespoon of Pure Vanilla Extract - OPTIONAL 

If you are a pectin user there is no need to use it just get your jam up to 223 degrees with a candy thermometer.  This jam takes longer then most to cook. It is a slow steady 1 to 2 hours depending on how long it takes to break up. 

Put your figs, lemon juice and sugar into a large pot. Heat on medium to start you want the figs to break down. The skins take a little longer. Keep this brewing at a steady low boil and stir. After an hour add the lemon zest. After an hour your jam should look great. 

If the skins have not broken up and it is an issue for you take an immersion blender and thin them out. You could also use a potato masher. 

Fig jam likes to cook so turn this to low keeping it at a nice simmer and cook for an additional hour making sure to stir often. Some people cover their pot. Not me I think it adds unneeded condensation which can thin out your jam. So after an hour check your jam take a candy thermometer and check to see if you have your fig mixture up to 223 degrees. Do not let the thermometer touch the bottom of the pan it will not be the true temperature. This is with anything you need to measure with this thermometer. Stir until it reaches the right temperature it should have thickened up. 

You can tell if the mixture has thickened because if you turn the heat off you will get a film on top of the fig jam. Like you get with Hot Chocolate that set aside. You can also check the if by using the good ole' reliable cold plate and spoon test. 

I leave some of my fig bite size I like chunky jam. Make it the consistency your most comfortable with. 

Have your jars and lids ready to pour your jam into. Have your water bath ready. Fill your jars up until there is about half inch of head space. Wipe the rims clean not to leave any jam spills on them. Put your lid and twist on and get it into the water bath. Bring to a rolling boil and leave in for 13 minutes. 

Once done take the jars out of the water bath and place on a towel on the counter. Let them cool off for 24 hours or until you think they are cool enough to take the twist off and label. Never leave the twist on the jar not good for storage. Store in a cool pantry or cupboard.