Fig glorious figs – I absolutely love this time of year. In fact, I have been waiting anxiously until I saw those beautiful little gems arrive in the store. If you have been reading my blog for a bit, you know that I have taken up canning in a big way. One of my favorite items to make is fig jam.
The addition of the balsamic gives that extra punch of flavor and sweetness to the jam. I prefer to lightly process the jam prior to canning by using an emulsion blender to make it smoother. You decide what your preference it.
This week at work was quite exhausting – both physically and mentally. The stress level was elevated. All I can say is that I am happy it is the weekend and making jam is quite the stress reducer. I think it is the satisfaction of seeing all those beautiful jars lined up in the kitchen. And even better yet is the expression on the folks I give a jar to as a gift. Nothing better than giving.
At our monthly management meeting this week, I am going to surprise the group with handmade buttermilk biscuits and this glorious fig jam. Perhaps some of the folks may read this post and then it won’t be a surprise. I guess they will have the inside scoop on the surprise, but will have to wait until then.
Enjoy your weekend!
Any fun plans?
Green Fig, Peach and Balsamic Jam
1 1/2 Lb. Green Figs, stems removed and coarsely chopped
½ Lb. Peaches, peeled and pit removed and course chop
1 1/2 C. Sugar
1/2 C. Balsamic Vinegar
¼ C. Fresh Lemon juice
Combine the figs, peaches, sugar, and balsamic vinegar in a large saucepan. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook. Break up the large pieces and stir periodically until the jam thickens. Remove from the heat and squeeze about a tablespoon of lemon juice and stir. Taste and add more lemon juice if desired. If too chunky, you can use a food processor to quickly pulse a bit smoother. Spoon the jam into a container with a lid. Using sterilized jars, spoon into jars, seal with jar and process in boiling water for 10 minutes. Let cool and lids should seal.
Hi Lisa, you're an inspiration;-). Your colleagues and friends are lucky to be in your circle! I love fig jam and this is such an interesting combination of flavors.
ReplyDeleteI make a simple cake recipe that uses fig jam and apples, will have to pass that on to you. Take care, Patty
What a gorgeous jam! Preserving is something I have yet to try (I'm a chicken), but every time I see something a lovely as this I want to :)
ReplyDeleteHope you are having a great, and less stressed weekend
wow wow wow! gorgeous, delicious, inspiring! I want that jam a.s.a.p.!
ReplyDeleteHi Lisa,
ReplyDeleteI wish I was in your office so I could sample the goods. Sounds like you have been one busy lady too. I have never made the figs into jam, but I hope to once I return. I might even try some of the nectarines I've been getting a bunch of. That top shot is a beauty. Hope this coming week is less stressful. Will catch up soon.
-Gina-
My neighbor has a fig tree that hangs over our yard and every year I try to harvest the figs and every year they are dry as dust on the inside. So sad. :( Can you imagine how much money I'd save if I could just pick my own figs from their tree!?!
ReplyDeleteMmmm I made a fig and balsamic jam last year. I like the addition of peaches here.
ReplyDeleteLooks amazing! How many jars does this make?
ReplyDeleteHello Deanna - For some reason the "reply" feature that blogger added is not working for me, so my hope is that you get this. If my memory serves me correct it made between 6 and 8 jars. Have a great 3 day weekend!!
ReplyDeletethanks for the recipe ideas. I make fig jam every year since I have 5 fig trees in my yard. It always great to have a new recipe to try! I'm looking forward to making this.
ReplyDelete