|John's Fig Jam Recipe|
|Written by John Klein|
John Klein, Organic Authority's very own CTO (and Laura's husband!) wrote this fig jam recipe. How cute is that?!
If you have an abundance of figs from your fig tree, or if you're lucky enough to spot them on sale at your local market, make this delicious fig jam recipe! Every year, our neighbor gives us pounds upon pounds of fresh, sweet figs from his tree (we could never eat them all), so we jam! We give these away as hostess and holiday gifts, and our friends invariably come back asking for more.
Eat this jam on your morning toast with some delicious grass-fed butter, or pour it over a log of goat cheese for a simple no cook appetizer. Or if you're really courageous, eat it neat, by the spoon full :)
Makes 4 8-ounce jars. Double the recipe to make 8 8-ounce jars
5 cups of fresh figs cut up into bite size chunks and pressed down in a measuring cup.
3 cups of sugar (you can use more if you want it sweeter or less if you want it less sweet, check the ripeness of the fig).
1 tablespoon of fresh lemon juice
Kitchen tool tip: place a spon in your freezer, you will use this to check the consistancy of the jam.
*Optional: 1 tablespoon of butter to keep it from foaming.
Cut up your fresh delicious figs into bite size chunks and smoosh them down in your measuring cup.
Place sugar, figs and lemon juice (and optional butter) in a large deep stainless steel pot. Over medium heat bring to a boil and stir frequently.
As the jam starts to thicken, use your freezer spoon to test the thickness of the gel (you might need to put it back in the freezer for a minute to cool to room temp to check the consistancy). When it reaches the consistency that you prefer, remove from heat and if you didn't use butter, skim off the foam.
Check your jam jars for any cracks or bubbles in the glass, or along the rim (run your finger over the top of the rim of the jar). Sterilize your jars, by boiling in hot water for 10 minutes (add a splash of vinegar to keep the jars clear). And sterlize your lids by boiling them in small pan of water.
Fill the warm jars with your fig jam leaving 1/4 inch head-space. Remove air bubbles with a chopstick. Wipe off rim with a clean cloth, and place prepared top and screw on band until finger tight.
Process the jars in a canner (or very large pot) with enough water to completely cover the jars. First, bring water to a boil then place jars into canner and process them for 10 minutes. Remove the jars and let cool.
Images: John Klein