Sunday, September 9, 2012

Double Fig Jam





















My kids, like most kids, love peanut butter and jelly sandwiches, but they are actually quite snobby about the jelly, or jam, part. So, I usually whip up a jar of some fresh jam to slather on sandwiches or in crepes during the week.

Today I had some fresh green figs. And I'm calling this "double fig" because I added a splash - just a splash - of fig balsamic vinegar right at the end for a little bit of tartness.

3 C green figs, destemmed and sliced into wedges
1/2 C organic raw turbinado sugar
1/4 C freshly squeezed lime juice
1/2 C water
splash of fig balsamic vinegar

To make the jam, place the fruit, water, and sugar into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Reduce the heat to medium and add the lime juice. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot.
 
After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer. At the end, finish with a splash of fig balsamic vinegar.   Place the jam in sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.

You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!

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