Some people are happy making other people happy. Fidelia is that kind of person. She saw me so happy because of the guavas she brought a couple of weeks ago (and then, the guava marmalade I made), that she surprised me with the last figs from her tree.
They weren’t that much: after all, it’s almost winter. But I was so lucky: she picked them before the frost…
Yes, it has been freezing for eight nights in a row in Southern California (and we have been covering our kitchen garden every single night). One day, I woke up and the thermometer in our patio read 27°F. I think it’s time for Mother Nature to give us a break.
Freezing aside, I decided to make fig jam with no recipe —just inspired by the guava marmalade—, and it worked perfectly. This is a very rich jam. With only three cups of diced figs, ¼ cup of fresh lemon juice and two cups of sugar, I made three 6-ounce jars. I hope you like my recipe!
Fig Jam | Ingredients for three 6-ounce jars
3 cups of unpeeled, ripe figs, diced
2 cups of sugar
¼ cup of fresh lemon juice
In a non reactive sauce pan, cook all the ingredients over medium heat, stirring constantly. When the mixture begins to boil, keep stirring and count 10-12 minutes, until it reaches the right consistency. To make sure it has the desired consistency, let the jam cool down before canning.
Canning
.Pour the jam in sterilized 6-ounce jars. Make sure to leave ½ -inch headspace and that there is no food in the headspace (food particles may interfere with sealing).
.Cap the jars for processing by fitting a screw band snugly over the jar rim and lid.
.Fill a water bath canner halfway with water. Place the jars in the rack. Make sure the water covers the jars at least by 1 inch.
.Cover the canner and bring the water to boil. Once the water starts boiling, process for 20 minutes.
.Place the processed jars on kitchen towels. Let them rest until they cool down. The lids will pop and become concave, indicating the jars are sealed. If the lid doesn’t pop and doesn’t look concave, reprocess the jar with a new lid or refrigerate and eat in the next few days.
Canned jam should be kept in a dark place up to a year.
To print the recipe, click here.
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