I recently friended an old high-school friend, Lisa F., on Facebook. It's been YEARS since we've seen each other, very possibly since we graduated high school sometime in the last century. (OK, OK, it was 33 years ago. Happy now?)
Just last weekend Lisa posted on Facebook that the fig tree in her backyard was producing ripe fruit at an alarming pace, and was there anyone out there who'd like some of it? I chimed right in -- sure, I'll make fig jam.
I went over that afternoon (she lives nearby), and picked up about 5 pounds of beautifully ripe, sweet, dark figs, picked just that morning off her tree.
Just getting reacquainted after so many years was a delight, and the fruit was a wonderful dividend. I promised Lisa a couple jars of jam.
Got up early this morning and made some fig jam. Nothing fancy -- figs, sugar, a bit of lemon juice, pinch of salt. Cook, jars, process, cool. I rely upon the National Center for Home Food Preservation for my recipes. I used their Fig Jam without added pectin recipe. Can't go wrong. As I've mentioned in previous jammy posts, making jam is not difficult, but it helps to have a couple specialized tools handy, like a jar lifter, a canning funnel, a candy thermometer, and a big steel (not aluminum) stock pot.
Cut-up figs and sugar, ready to cook.
Staging area, at the ready.
Figs and sugar, boiling hard.
Eight jars of beautiful fig jam.
Remind me to tell the story of the Italian word for 'fig' some day.