Monday, September 10, 2012

Facebook fig jam, chapter two

I managed to post all this on Facebook -- appropriate, as that's how it all started -- but didn't put it directly into the blog.  That's now remedied. 

August 26, 2012 -- more figs from my high school friend Lisa F., who has a huge backyard fig tree, with more fruit than she can manage.  I stopped by and picked up about 6 pounds of ripe figs. 

As I did last year, I made a nice batch of fig jam -- this year, twelve 8-oz jars.  Lisa got three of them in return for the figs.

I always follow the recipes and directions of the National Center for Home Food Preservation at the University of Georgia.  

  • 2 quarts chopped fresh figs (about 5 pounds)
  • ¾ cup water
  • 6 cups sugar
  • ¼ cup lemon juice
Just look at the colors of those figs -- pink and purple and green and white...

The two jars you don't see there were unintended bounty.  I figured I'd get 10 jars, but in fact got 12, so had to quickly clean a couple more, and fill them.  Instead of processing them, I just popped them into the fridge.  They lasted about 3 days -- wiped out by many fig-jam lovers. 

Few things as satisfying as the sound of a big pot of bubbling jam....

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