Is there anything that signifies decadent garden abundance more than fresh figs? My figs have been ripening over the past two weeks, so abundantly ripe they about pull themselves from the tree's branches, their skins veining and splitting with rapid growth each day. When the sun is out, the yard smells of fresh fig. I can't believe how huge they are!
You can get an idea of their size from the butter knife placed on the bow. That is a serving bowl, not a cereal bowl. I can make a pound with about five of the figs. I'm picking about 8 a day. Since fresh figs only stay good 2 days at most, I decided to turn about two pounds of figs into Sticky Fig Jam. It's a very easy recipe that I got from the cookbook "Put 'em Up".
I stemmed and quartered the figs and put them in a large non-reactive saucepan, along with 1 cup of water. Bring to boil and simmer for 5 minutes to soften the figs and then mash and crush them up with a potato masher. Add a cup of sugar, 1/2 cup of balsamic vinegar, and 1/4 cup of lemon juice and return to boil (one could add some pectin at this step if you want to stack your odds of jamming).
Reduce heat and simmer for 20-40 minutes until thick and jammy, stirring frequently.
Remove from heat and let sit for 5 minutes, then ladle into jars. You can refrigerate up to 3 weeks or put through a canner. I put one jar in the fridge and the rest in the freezer instead of canning.
5 half pints out of the 2 pounds of figs.
Today I took 4 pounds of figs (5 figs to each container) to the farmer's market where I pick up my CSA, and sold them all at $5.00 per pound or $1.00 per fig. Not bad.
Linking to Farmgirl Friday; Sunny Simple Sunday; Prudent Pantry Projects; Tuesday Garden Party; Home and Garden Thursday