The figs are ripe here at the ranch again. I hate it. But I love it. Why? Because I don’t like figs. I don’t like to eat them, I don’t like to pick them and I don’t like to waste them. So I force myself out to the fig trees, battling star thistles and rattlesnakes, and pick until I am covered in itchy fig sap and bleeding from thistle pokes, just for the sake of jam.
When jam and jelly get involved, I love it! Figs make awesome preserves, jam and pickles and they are free!!!! I usually make 3 or 4 different fig recipes a year. My friends love figs, so I know what everyone is getting for Christmas! I needed to expand my recipe collection this year and since I still had meyer lemons, this was the perfect recipe to try! I actually ate this jam and *gasp* kinda liked it even with the figs! The thyme adds something different, which I liked a great deal.
Herbed Fig Lemon Jam
3 pounds figs
1 meyer lemon
4 cups sugar
¼ lemon juice
2 cups water
Boiling jam. It smells so good!
Cut figs into chunks. I like a good variety of big and little, I think it gives it a nice consistency. Carefully cut the lemon into quarters, removing seeds and proceed to cut the quarters crosswise. Mix the figs, lemon and sugar into a large saucepan. Add lemon juice and water. Bring to a boil without stirring. (It’s so hard!!! I know.)
Let cool to room temperature, place a lid on your pan and chill overnight to 12 hours. Bring mixture back to a boil until the lemon is translucent and the mixture has thickened. Add thyme sprigs to mixture and continue boiling until the mixture can pass the frozen plate test. When it does skim foam and discard thyme sprigs.
Fill sterilized jars until 1/4 inch headspace and process in a boiling water for 10 minutes.
A very nice snack!
This is what a mission fig tree looks like.
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).
A fig in it’s natural habitat.
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.
Anytime a recipe says add butter. I do. I love butter.
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.
Fig balsamic jam. Yes.