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
1/4 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!
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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