Throughout the beginning of September, my friend Albert kept tweeting about all the figs he was picking throughout the city. While I’m a big fan of urban gleaning (and I LOVE figs), during those weeks leading up to the wedding, I just didn’t have time to run around town, looking for fruit. Happily, Albert and I settled upon a plan. He’d bring some of his scavenged figs to my place and I’d teach him how to make jam with them. Then we’d split the fruits of our labors.
It was a fun early evening project and it was a kick to do a private jam tutorial. You can find the recipe we used at the bottom of this post.
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The photo you see above is the final harvest from my teeny, tiny garden plot that I’d mostly abandoned over the last month. My tomatillo plan seemed to really like the cooler days of fall and suddenly exploded with growth. It gave me pangs to rip it out, but sadly, with the first frost coming, it had to go. I have pickling plans for all those green tomatoes and I’m excited for the hot peppers!
Chunky Fig Jam
- 4 pounds fresh figs chopped
- 4 cups granulated sugar
- 4 tablespoons powdered pectin
- 4 tablespoons bottled lemon juice
- Prepare a boiling water bath and necessary jars.
- Heap the chopped figs in a large, non-reactive pan. Whisk together the sugar and pectin and add to the figs. Stir well to combine. Let the figs sit until the sugar begins to pull the juice from the fruit.
- When the mixture starts to look quite juicy, place the pot over high heat and bring to an low boil.
- Cook for approximately 20 minutes, stirring regularly, until the figs have started to break down and the liquid begins to thicken.
- Add the lemon juice return the figs to an active boil for 5 minutes. When you’re satisfied with the set, remove the pot from the heat.
- Funnel the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.