• 5 cups chopped figs
  • 5 tsp. lemon zest
  • 2 tsp. orange zest
  • 1/2 cup lemon juice
  • 1 cup sugar
  • splash voignier

Jam… It’s like the most difficult canning thing I make. Why? Why!?… Well, I usually don’t want to add all that darn sugar. There’s way too much in most recipes and even when I buy “lower sugar” pectin, I still don’t seem to get thick jam.

Well folks LUCKY FOR ME, my husband, from Kyrgyzstan, wants thin, runny, drippy “jam” to dip bread into and to pour over pancakes and stir into tea. So, when my jam doesn’t thicken up, or I don’t feel like adding pectin and sugar, I still know someone will eat what I’ve made and in all honestly he will be happier than if I had made something sandwich worthy and spreadable. As far as my son goes, year 3 was the year of PB & J. Now he’d rather eat turkey and cheese plus he started school and there’s no peanuts allowed. So thick spreading jam isn’t really something we need very often.

Figs are such a delicacy. They are expensive and literally delicate when picked at the peak of ripeness. But I’ve got two neighbors who share with me, so I get enough to make stuff out of them, after I’ve eaten at least ten while harvesting. (yum!!).

Also, okay, here’s something interesting about ME. I like smooth, pureed things. So when I make strawberry jam, for example, I use my immersion blender and make it chunk-less. The Mister wishes there were chewy chunks of fruit bits in there. So this year I held back the stick blender and let my fig jam have chunks. It is pleasing even to me and I have decided it’s okay to not always puree my jam. Even though I’ve already got one fig recipe on this blog, I’m publishing another, because this one is slightly different and unique all its own, and perhaps more interesting.

  1. Chop enough figs to equal 5 cups of fruit.
  2. Add to a medium sized pot. Put over medium heat. Cook for awhile, (so precise!), until softening and liquid is released. Stir every so often. Find something else to do while this is cooking down (maybe 45 minutes). I like to swim in our tiny kiddie pool with my son or harvest raspberries, or read a magazine or do dishes.
  3. Add to the pot; 5 tsp. lemon zest. (That’s a lot, like 2 lemons worth). Use this awesome ZESTER tool. I love mine. Add 2 tsp. orange zest. (I collect citrus zest in the winter when they are in season and cheap and freeze it, so I had this on hand). Add 1/2 cup of lemon juice (fresh or frozen or from one of those cute little bottles in the produce section of the supermarket). Add 1 cup of white granulated sugar. Add a splash of voignier or a sweet white dessert wine, if you have it, but this is optional.
  4. Stir and cook until sugar is melted.

This is the best part; because you’re not adding pectin and making this jammy, you’re already done. No hard boiling for 1 minute, no adding of other thingies. So cool.

Okay… for canning this you fill your sanitized, hot jars, (half pints or pints), and put on your hot lids and rings and process for 15 minutes. Remove from hot water bath canner, allow to cool, store in pantry if all the jars have sealed. Enjoy!