Monday, August 30, 2010

fig jam

I love figs, but I rarely see fresh ones for sale. Through complete luck (aka I spotted a tray of them in someone's cart), we stumbled on some at Superstore last weekend.

After eating about six of them, we were already on fig overload and we still had almost a full flat left. I didn't want these to go to waste since they were very ripe, so I made fig jam.

This jam is the best jam ever. Hands down. I'm really sad it barely made a whole jar because that jar is already almost empty.

Step 1: peel and place in a pot with sugar, lemon juice, and salt

let sit at room temperature and stir periodically for half an hour

this is how they'll look after

Step 2: Bring to a boil stirring constantly. Continue stirring for about 25 minutes (or until it becomes noticeably thicker and jammy). This is how mine looked after 20 minutes. Isn't the colour beautiful?

Step 3: Gently mash any remaining chunks of fruit.

Step 4: Jar it.

Step 5: Spread it.

Step 6: Enjoy it.

Homemade Fig Jam
adapted from Kiss My Spatula

1 pound fresh figs
155 ml sugar (or 1/2 cup + 1/8 cup)
1 tsp lemon juice
pinch of salt

Peel figs and place in a medium pot. Add sugar, lemon juice, and salt. Mix and let sit at room temperature for 30 minutes, mixing occasionally. After 30 minutes, heat the figs until boiling. Keep at a nice steady, rolling boil (not sputtering), and stir constantly for 20-25 minutes or until the figs have deepened in colour and thickened considerably (jam consistency). Gently mash any larger chunks of fruit. Pour into a jar and store in the fridge.

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