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
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