Fig trees, olive trees and pomegranates grow really well and almost wild here on the ranch. I haven’t been a fan of figs since I was a little kid and my Mom’s pot-bellied pig made himself sick on them and well, you really don’t want to know the rest of that story because you won’t like them either.
This was a great year for figs! Usually the birds and deer beat me to them, but for some reason I was able to pick lots and lots! And I still have some! I do love fig trees because they are a lot of fun to climb! I had the best fort in an old fig tree out here until the pig incident. After that, it got cut down, we never wanted to have the pig incident again (it really was that bad).
I may not be a huge fan of figs but lots of my friends are. I decided to make some jam to use as gifts. After I tasted it I was surprised to find, I liked it! It was pretty good! I could see myself using it as a glaze for meat. Since it was good I decide to share my recipe (I used this as a base recipe), I give you:
Fig Balsamic Jam
- 4 1/2 cups chopped figs
- 1/2 cup lemon juice
- 1/2 cup water
- 1/2 cup Lucero balsamic vinegar
- 1 3-oz pouch liquid pectin
- 1/2 tsp. butter
- 6 cups sugar
Wash and de-stem your figs. Chop finely.
Add the figs, lemon juice, vinegar, water, sugar and butter in a large saucepan. The butter helps reduce foaming. Bring the mixture to a rolling boil, stirring often.
Once rolling boiling is achieved stir in liquid pectin. Boil hard for one minute, stirring constantly. Skim foam, and ladle into processed jars leave 1/4 inch headspace. Process for in a boiling water canner for 10 minutes.