Ginger Fig Jam
By Sue Lau | Palatable Pastime
Wow. I am trying so hard to get into a good mindset for autumn foods now that Labor Day is almost here. I swear we had five seconds of cool weather and it was right back to the sauna. The heat index was up to about 107ºF. today with heavy convective storms moving through the area. My friends in the southern hemisphere are looking forward to Spring. I am up north and I need a vacation.😉
In just a couple of weeks though there will be substantial dips in the temps outside. Creepy crawlies already know this as we have already spotted a spider or two trying to set up winter camp in the basement. *shudder*
Where Bill works he has seen orb weavers outside his window working their subtle art forms. If you look closely in the photo you can see the web. Normally such harbingers of autumn can be readily exposed with a spritz of water to make their webs stand out, but this was outside a second story window.
While spiders and I aren’t the best of friends, I do have to feel for them as they come to the twilight of their lives while the trees are still green. Soon all that will remain will be an egg sac, with their progeny quickly trying their best to over winter in a world they don’t even really know. In her dying breath, Momma Spider might just be singing to her young:
I never knew my mother. My mother ate my dad.
I’ve been in town for twelve short months and you’re the only kin I’ve had…
I can’t stay…..Baby don’t go…pretty babies please don’t go…I love you so…
Yes, I’m goin’ away…But this web will be back again someday.
While Momma Spider has been spinning her web getting ready for what’s to come, I start pondering the end of summer and the things I can do to preserve the harvest. One of those things is to put up jam, even if in small batches. At one time I may have made a whole case of one kind of jam, but now being an empty-nester, I don’t need as much. And while I still give freely to family and friends of the jars of things I create, having a recipe for a couple jars is fine. If you have more fruit, just increase the recipe.
Figs are one of those wonderful fruits that suddenly appear this time of year. I’ve grown to love them over time. I admit that as a child I detested Fig Newtons but eventually found out that it was the soft packaged texture I didn’t care for. A freshly made fig jam is an entirely different animal for me. Spread on a warm, buttery scone or crisp piece of toasted bread I am in heaven. This can also be good on crispy melba toast or crostini with a smear of softened goat cheese.
I hope you enjoy as much as I do. Until next time-
Ginger Fig Jam
- 1 pound fresh figs (I used light green Sahara figs)(it’s just a color choice)
- 1/4 cup chopped crystallized ginger
- 3 tablespoons finely chopped candied orange peel (or other candied citrus peel)
- juice of 1 lemon
- 1/4 cup water
- 1 cup granulated sugar
- 1 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- Place chopped figs (remove stems), crystallized ginger, candied orange peel, lemon juice, and water in a food processor and pulse until mixture is coarsely pureed.
- Place puree in a saucepan with sugar and spices, stirring to dissolve sugar.
- Bring mixture to a boil then reduce heat to low and stir until thick (about the thickness of apple butter), stirring constantly, about 20 minutes.
- Place mixture into sterilized jar and refrigerate until needed.
- Process for 15 minutes in a water-bath using safe home canning methods from a book such as Ball or Kerr if you want to keep it unrefrigerated.
From the kitchen of palatablepastime.com
Sunday Supper Movement
“How to Harvest Summer Recipes”
Hosted by Caroline Williams from Caroline’s Cooking
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
You might also like: