Jellies + jams are one of those things I can’t resist picking up at a general store or when I’m traveling. I tend to go for the reds – a classic strawberry or raspberry will do – and the chunkier and fruitier the better in my book.
Fig Tree Jam
A few years ago when we moved into our house, part of our edible landscaping included a little fig tree. As it has grown over the last year or two, I’ve tried to get ahead of the birds by grabbing up the little fruits before they are gone.
This was really the first year we got any figs at all off the tree and the kids loved being able to run out and pick them when they were ripe enough to eat. They couldn’t believe what the inside of the fruit looked like when we cut it open and said it kind of looked like a monster from the sea.
I, on the other hand, think they are so beautiful. From the fig leaves to the fruit itself, they’re perfectly gorgeous any way you take them and today I’m sharing a super-simple recipe for Fig Jam, inspired by our own little tree in the yard. Hope you’ll give this one a try!
- 2 lbs fresh figs
- 1 cup granulated sugar
- juice of 1 lemon
- 1/2 tsp almond extract
- 1/4 cup water
- Wash fresh figs and prepare by removing the stems and cutting into quarters. In a medium saucepan, toss the figs, granulated sugar, lemon juice and almond extract to evenly coat. Cook over medium heat stirring frequently until the sugar is completely dissolved.
- Next, turn the heat to low, add water and simmer for approximately 30 minutes, stirring occasionally until the fig mixture is soft and the liquids begin to thicken.
- Turn off the heat and spoon the jam into two pint size jars. Close the jars and allow to cool to room temperature. Refrigerate jam after cooling. Enjoy!
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