I would be remiss if I didn't share this easy recipe with you. All you need is figs, sugar, lemons, jars, time and a lil love!
Each year around the 4th of July my fig tree explodes with the plumpest, sweetest jeweled figs, more than we are able to pick and eat within the time frame it requires. I don't know what kind of fig they are, I took a cutting from my neighbors "mother tree" and grew a baby from a 6 inch stem. It's now 8 feet tall by 10 feet wide and produces pounds and pounds of fruit. My experience is that once you pick a fig, you better eat it within a day or two. Otherwise, look for ways to cook with them, or bottle them into delicious fig jam!
Each year around the 4th of July my fig tree explodes with the plumpest, sweetest jeweled figs, more than we are able to pick and eat within the time frame it requires. I don't know what kind of fig they are, I took a cutting from my neighbors "mother tree" and grew a baby from a 6 inch stem. It's now 8 feet tall by 10 feet wide and produces pounds and pounds of fruit. My experience is that once you pick a fig, you better eat it within a day or two. Otherwise, look for ways to cook with them, or bottle them into delicious fig jam!
THE BEST FIG JAM RECIPE
Wash your figs.
Slice the stems off their tops, cut them in half. I like my jam chunky!
For every cup of figs use half a cup of sugar. (ie. 4 cups of figs, use 2 cups of sugar.)
Stir your figs and sugar into a heavy pot on the stove top at a low temp until sugar is dissolved.
For every 2 cups of figs, squeeze half a lemon into the pot. This is the pectin agent.
Turn stove up to medium until it boils, then reduce to a bubbling simmer for one hour.
Stir frequently to avoid the bottom burning.
Test the thickness of your jam by putting a dollop onto a saucer. Place into the freezer for 3 minutes.
Take it out, turn saucer on its side and if it slowly runs, then your jam is the perfect consistency.
If not, simmer for another 15-20 minutes. Continue testing for desired consistency.
Ladle your hot jam into clean sterilized jars.
Then wait for the lids to POP!
Once cooled, add your label.
Wash your figs.
Slice the stems off their tops, cut them in half. I like my jam chunky!
For every cup of figs use half a cup of sugar. (ie. 4 cups of figs, use 2 cups of sugar.)
Stir your figs and sugar into a heavy pot on the stove top at a low temp until sugar is dissolved.
For every 2 cups of figs, squeeze half a lemon into the pot. This is the pectin agent.
Turn stove up to medium until it boils, then reduce to a bubbling simmer for one hour.
Stir frequently to avoid the bottom burning.
Test the thickness of your jam by putting a dollop onto a saucer. Place into the freezer for 3 minutes.
Take it out, turn saucer on its side and if it slowly runs, then your jam is the perfect consistency.
If not, simmer for another 15-20 minutes. Continue testing for desired consistency.
Ladle your hot jam into clean sterilized jars.
Then wait for the lids to POP!
Once cooled, add your label.
Hot fresh scones with fig jam and real whipped cream on a fall morning... I can't wait!
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