My Greek neighbour came over and presented me with a small box of fresh figs from his tree! He said that these will be the only ones I get this year because of all of the rain we got over the weekend. Figs do not like rain (think Greece and Turkey).
I want these figs to last a little while, so I am going to make some fig jam. and use my Weck jars to can it. If you click the image, you’ll find a recipe for fig and lavender jam. But I am not going to make that one. I think it will taste like hand-cream.
I am going to make Drunken Fig Jam from Epicurious.
Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely.
And I am going to use my way cool Weck jars to can the jam!They are now available at your local Williams-Sonoma, and I bought some a few weeks ago when I had a surplus of limes, and made lime curd.
What would you do with figs?
PS… I have just added a new label for my posts: Someone’s in the Kitchen. Pretty amazing, since I basically didn’t cook for about six years.