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
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....