It is fig season. When figs are ripe they must be used quickly as they do not have a long shelf life after picking. One of my neighbors here in Lake Lure has a fig tree and she generously shares with several people. I am glad to be one of them. Last year I made a Fig and Almond Cake and a Fig and Goat’s Cheese Tart. This year I had little time so I decided to turn my bounty into fig jam. It couldn’t be easier.
It is just a matter of chopping up the washed figs and adding them to a pot with sugar and lemon juice and cooking until thickened. Stir occasionally while you are occupied elsewhere. Jam making is such a virtuous pursuit.
Looking at the jewel-like contents of the jars makes me feel like I have accomplished something worthwhile.
To thank Donna for all of the figs, I made her these Orange, Date, and Pecan Muffins from Jamie Schler’s new cookbook Orange Appeal. The orange flavor is intense in these muffins due to the addition of puréed orange pulp. I am enjoying all of Jamie’s recipes so much. Orange Appeal is a worthy addition to your culinary collection.
2 pounds of figs, stemmed and cut into small pieces
1 1/2 cups sugar
1/4 cup fresh lemon juice
1/2 cup water
Place the figs and sugar in a large pot. Stir and let sit for about 15 minutes until sugar is dissolved. Add lemon juice and water and bring to a boil while stirring to combine.
Turn burner to medium heat and simmer, stirring occasionally for about 20 to 25 minutes until fruit is soft and the sauce has thickened.
Place jam in sterilized canning jars with lids. Jam will keep in the refrigerator for at least 3 months.