Fig glorious figs – I absolutely love this time of year. In fact, I have been waiting anxiously until I saw those beautiful little gems arrive in the store. If you have been reading my blog for a bit, you know that I have taken up canning in a big way. One of my favorite items to make is fig jam.
The addition of the balsamic gives that extra punch of flavor and sweetness to the jam. I prefer to lightly process the jam prior to canning by using an emulsion blender to make it smoother. You decide what your preference it.
This week at work was quite exhausting – both physically and mentally. The stress level was elevated. All I can say is that I am happy it is the weekend and making jam is quite the stress reducer. I think it is the satisfaction of seeing all those beautiful jars lined up in the kitchen. And even better yet is the expression on the folks I give a jar to as a gift. Nothing better than giving.
At our monthly management meeting this week, I am going to surprise the group with handmade buttermilk biscuits and this glorious fig jam. Perhaps some of the folks may read this post and then it won’t be a surprise. I guess they will have the inside scoop on the surprise, but will have to wait until then.
Enjoy your weekend!
Any fun plans?
Green Fig, Peach and Balsamic Jam
1 1/2 Lb. Green Figs, stems removed and coarsely chopped
½ Lb. Peaches, peeled and pit removed and course chop
1 1/2 C. Sugar
1/2 C. Balsamic Vinegar
¼ C. Fresh Lemon juice
Combine the figs, peaches, sugar, and balsamic vinegar in a large saucepan. Bring to a simmer over medium to high heat. Then lower the heat to maintain a gentle simmer and cook. Break up the large pieces and stir periodically until the jam thickens. Remove from the heat and squeeze about a tablespoon of lemon juice and stir. Taste and add more lemon juice if desired. If too chunky, you can use a food processor to quickly pulse a bit smoother. Spoon the jam into a container with a lid. Using sterilized jars, spoon into jars, seal with jar and process in boiling water for 10 minutes. Let cool and lids should seal.