We be Jammin’!

Friday night jammin’ has a whole new meaning for me these days.  Fig jam is one of my favorite things to make and eat! It’s super easy to make and you don’t have to fuss with pectin or use a lot of sugar due to the high sugar content of figs.  In this recipe, I combine oranges with my figs to give it a little citrus kick.

Here’s what you’ll need:

  • 2 teaspoons baking soda
  • 10 cups fresh figs, stems removed and chopped in quarters
  • 3  oranges, peeled and chopped
  • 3 cups white sugar
  • 1 stick of butter
  • 2 teaspoons vanilla extract 
  • 3 tablespoons lemon juice
  • 2 tablespoons of chopped candied ginger
  • 2 teaspoons of ground ginger or fresh grated ginger
  • 2  teaspoons of orange zest
  • 2 teaspoons ground cinnamon

Directions

Before you begin, dissolve the baking soda in about 2 quarts of cool water and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs and then drain off the water and rinse the figs thoroughly with fresh cool water. 

After thoroughly rinsing figs, remove stems, chop and place gently into a large pot.  

Add all ingredients (spices, butter, sugar, oranges, zest, lemon juice, butter and vanilla) to your pot and place on stove.

Bring to a boil, stir frequently, and let simmer for an hour or until liquid begins to thicken nicely. Remember to keep your eye on it because it can scorch and burn. How do you know if it’s ready after an hour? You can always spoon some out on a plate, let it cool in the fridge, and see if the thickness is to your liking.

I love this little chopping/masher tool I bought at a Pampered Chef home party at my friend Amy’s house.  We use it for ground beef, mashed potatoes, beans, and anything that need some mashin’; it’s great for chopping!

Meanwhile, sterilize the jars and lids in boiling water for 10 full minutes. You may do this in boiling water or the dishwasher on a full cycle.

Once the jam is to your desired thickness and has simmered for about an hour, you may begin to fill your hot sterilized jars. Make sure you clean your rims with a wet towel or cloth before placing your lids on to ensure a good seal.  Only tighten the rings to finger tip tightness. You don’t want to over tighten the lids or you will not have a good seal that it could end up a mess. 

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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10-15 minutes depending on your altitude.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.

Enjoy on toast, muffins, biscuits and just about anything your heart desires.

Until next time,

Keep it Local & Keep it Real Y’All,

The Texas Chick

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Me & the hubby “Farmer Rob”

See our blog for more on figs: dehydrating figs, preserving figs, and how to care for and grow figs.

Want to grow figs?  Check out bocamicrofarm.com/2016/07/23/oh-fig

Like us on Facebook:www.facebook.com/bocafamilymicrofarm

bocamicrofarm@gmail.com

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