OMG…I couldn’t believe how incredibly easy (AND tasty) making Fig Jam was. But before I start, I have to get this song out of my head (and into yours). (Thank you Oz!)
OK, my wonderful neighbor gave me a bag full for figs straight from her friend’s tree! *Envy* I have always wanted my own fruit trees…One day this will happen. On my list: Apples, Figs, Peaches, Apricots. Anyway, back to my original story: A wonderful bag of ripe figs! Well, they were really ripe and we were going away the next day, so I decided to make Fig Jam! What I really like about making my own jam is that sugar can be increased or decreased to your own taste. I made mine a tad lower in sugar and it was still absolutely delicious. Don’t take my word for it thought…try making some!
1 lbs figs (cut the stems off, leave the skin)
1/2 cup +2 tablespoons of sugar
1 teaspoon of lemon zest
1 teaspoon of lemon juice (fresh please)
1 tablespoon of Grand Marnier
1 hand-held blender (optional)
- Put all the ingredients in a sauce pot and stir well.
- Let the ingredients sit for about 30 minutes. (The juices will come out of the fruit)
- On medium heat, bring mixture to a boil, stirring frequently.
- Place a small plate in the freezer.
- When you feel that the mixture is getting really thick, place a drop of the jam onto the chilled plate and let it chill in the freezer for about 1 minute. If the mixture wrinkles/is thickened when you touch it, the jam is ready. If not, cook more.
- Optional stage (I did this), mash or blend so that the skins of the fig are broken up.
- Allow jam to cool and store in fridge up to 2 weeks
Save some for Monday’s recipe! Fig Newtons!!!