Fig Jam
what to do with those figs?!
This is Phil's version of fig jam
Ingredients
- 2 pounds figs, stemmed and cut into 1/2-inch pieces
- 1 1/2 cups sugar
- 1/4 cup plus 2 tablespoons fresh lemon juice
- Grated lemon zest (1 small lemon)
- 1/2 cup water
Instructions
- In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
- Add the lemon juice, zest and water and bring to a boil, stirring until the sugar is completely dissolved.
- Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
- Puree the jam using a hand blender (optional, but do this if you can).
- Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Notes
- If the figs are not fully ripe, I like to trim the skin and most of the pith from the figs before chopping. If the figs are soft, it's fine to include the skins (this also helps thicken the jam faster)
- if you make a lot of this, you should 'properly' sterilise abd seal the jars. Boil the jars and lids in a big pan of boiling water and dry before putting in the jam. Put the sealed jars back into the water and boil for 5-10 minutes to seal. Remove and let cool.