I spied, with my little eye, some ripe figs ready to pick. Well, halleluyah, it's been YEARS since I planted this tree in the backyard. The drought happened and she never really cared to produce. Mother Nature gave her a nudge this spring in the form of torrential rain. Turns out, fig trees love that.
I pulled all of the figs that were ready to go. I estimate maybe a pounds worth? This was the most exciting part of my day last Friday. I'm not even kidding!
Then I re-covered her in the mesh Hubby draped over her. This has kept the birds and nosy squirrels at bay. I don't remember my mother having the same issue. Our fig tree in Galveston was always loaded with figs. And her fig jam is still my all-time favorite. She uses Sure-Gel - but I didn't have any of that, so my jam is completely scratch made.
I used a very simple recipe: Stem and partially peel one pound of figs. Cut them into 1/2 inch pieces. (I also thinly sliced a lemon)
Cover them with 1/2 c. sugar and let stand in a non-reactive pot for about twenty minutes.
Add the juice of one lemon and 1/4 c. water and stir well.
Bring to a boil, then simmer over moderate heat for about 20 minutes.
I let mine simmer a little longer so the jam would turn out thicker. Maybe thirty minutes. But I could have let it go even longer. Next time I will leave out the lemon juice - it was lemony enough without it.
Pour into a large jam jar, let cool, then store in refrigerator. I am so looking forward to jam on biscuits, toast, cream cheese with crackers...
{Can you believe July is almost half over?!}
1 comment:
Love being able to bring in homegrown fruits and veggies.
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