Fruits of our labor-a jam recipe

 

    Come the middle of summer, we have figs. 

    Most summers we lose the majority to the birds and deer, or forget about them entirely. But not this year. This year we lost our grape vines to disease, so decided that we would get as many figs as we could instead, and find ways to use them. So we did. It started with having to spend a day re-fencing the old fig tree. It had overgrown its enclosure years ago, and deer and birds had had their ways with it. The wolf put up huge posts, and we covered it in layers of metal wire and bird netting. It did the trick, and we spent every other afternoon picking baskets full while the sun set. A perfect seasonal activity.

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We dehydrated a ton for snacking, ate copious amounts of fresh ones with yogurt and honey, and even made an amazing vanilla fig ice cream. Then it was time for preserving. I love making jam, but I can't usually be bothered to do so unless I have a huge amount of fruit, which we did. So let's get to it.

First of all, I want to remind you all that I'm a feral baker. rarely a recipe is followed word for word. I cook based on experience, and vibes, so please remember to go with your gut on a lot of things. Only you know how sweet you prefer the things you eat, so adjust accordingly. I promise, it will still turn out great.

So here's what you need to get started:

-Jars and lids, choose whatever size you want. We have a couple larger ones for personal use, and little 4oz ones for gifting. It's always better to have more jars than you need prepared, than not enough. Make sure your jars and lids are sterilized by either running them through the dishwasher on high heat, or boiling for 5-10 minutes, which is what I do. Dry them on a clean cloth, along with a stainless steel ladle. Make sure they're nice and dry. I usually do this step an hour or so before I start making the jam.

-A heavy bottom stainless steel pot, and jarring tongs. If you're into preserving, invest in a nice pot. It should be true stainless steel with a multi-layer metal base. This helps with perfectly even cooking. Remember, when making jams you don't want to use a reactive metal like cast iron, which can change the quality, taste and color of your fruit.

-A second lidded pot for water bathing your canned jam. Deep enough to fit jars in a single layer and have a few inches of water on top.

-A pretty wooden spoon for stirring- for the vibes.

-Lots of figs, a little vanilla (paste is best), a squeeze of lemon juice, some water, and some organic sugar. I use a nice natural course granulated variety. You can also add a bit of cardamom for a seasonal twist.

Let's get cooking.

Make sure your figs are ripe. A good sign is little stretch marks near the stem. Because this is a jam recipe, overly ripe as well as slightly under-ripe figs are fine, but firm figs may lack the depth of flavor. Leave your figs out of the fridge for a day if using store bought to help them ripen faster. 

-Preheat your jam pot on medium-low heat.

-Bring water to a boil in your other pot, being sure to add enough to cover the jars completely with a couple inches to spare. I also recommend getting a jar rack for the bottom of this pot, you can get them anywhere kitchen and jarring supplies are sold, and many soup pots come with them for the purpose of canning. Let the water come to a boil while your jam cooks, which takes about 20-30 minutes, more if you're making a very large batch.

-Dice up your figs, be sure to remove the stems. You don't need to peel them.

-Add the fruit, and a sprinkle of sugar to the pot. I make about twelve 4oz jars at a time with a couple 8oz for us, its a large 2-3lb basket full of figs, about a half cup of sugar, and a cup of water cooked down.

-Stir together for about ten minutes, and add a squeeze of lemon juice, and a small spoonful of vanilla paste, and cardamom if you'd like. Be sure to stir often, scraping down the sides of the pot so nothing sticks.

-Cook everything down until it's thick, and the wooden spoon leaves a line down the bottom of the pot when stirring. When tasting, be sure it let it cool on a spoon for a few minutes. You can test the consistency and sweetness this way.

-Once the jam is the right consistency, turn off the heat and slowly ladle into your jars, being mindful of the heat, and wiping the rim of the jars off with a clean, damp paper towel as needed. Leave a 1/2" space at the top of the jar. 

-Place the flat piece of the jarring lid on the jar, as centered as possible. Then add the ring, being careful not to move the lid. Tighten the ring only slightly, enough for it to be closed, but not so tight that it falsely seals.

-Using the jarring tongs, slowly lower each jar into the gently boiling water. You will notice air bubbles rising up, this is normal. Boil the jars gently for 12 minutes on average, at least 15 minutes if you live at an elevation over 3000ft. Sea level requires less, but I never boil for less than 12 minutes. Call it superstition. 

-Remove each jar carefully, placing them back onto the clean cloth. After a few minutes, if everything was done correctly, you will start to hear each jar lid pop. Don't force them, just give them time, anywhere from nearly instantly to 20 minutes or so. The pop is the jar sealing, and one of my favorite sounds.

Once the jars have cooled, ones with sealed lids can be stored for a year or more in a cool dark place, and those with lids that didn't seal can be stored in the fridge for a couple weeks for personal use. The jam is perfect for so many things. You can pair it with a melted Brie cheese, add it to homemade ice cream bases, put it on toast, and my personal favorite, bake with it. Thumbprint cookies and coffee, anyone?

    This recipe can be used for other fruits as well. My favorites are blackberries, and stone fruit. 

When using a fruit with less natural pectin, you can add a small amount to help thicken things like berries from a sauce, to a jam. Pre-portioned pectin can be found at most grocery stores in the baking isle. 

Small jars make perfect holiday gifts. Pair a jar with a loaf of homemade bread and linen dish towel

in a thrifted basket, tied up with a bow and you have a seasonal offering that anyone would feel honored to receive. The gift of nourishment is one of my very favorite gifts to give come harvest season and Yule.

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A few things to note if you're wanting to make this recipe your own:

-I dice my fruit in just over 1/2in pieces, you can dice it smaller for a smoother jam. 

-Using a natural sweetener like honey or agave may create a thinner jam.

-Whole vanilla beans simmered in the jam make a great alternative to the vanilla paste.  You can also use a bit more lemon to increase the flavor, a pinch of cinnamon or nutmeg for holiday recipes, or even a touch of bourbon for a kick.

However you use this recipe, I hope you share it with the people you love.

Don't forget in these crazy times we live in that receiving a little gift from the home and heart can be the gesture that makes someone's entire day, or even their whole week. 

And for the love of god, when you're all done jarring up each batch, don't, for any reason, forget to lick the bowl clean.

-M

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