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!
We have several mission fig trees growing wild on the ranch. As a little kid, I spent a massive amount of time climbing and hanging out in the huge, cool fig tree canopies. I have lovely memories of my cousins coming over and playing with me as well, so figs always remind me of that. And pig enemas, but that is for a different post.
Around the first of August, when the main crop of missions ripen, I get to picking and canning. I’m not a fan of eating figs because of the pig thing I mentioned above, but I enjoy picking them because it reminds me of being a kid. Plus anything I can grow or glean needs to be canned or pickled, because it does.
Last summer I tried this recipe and everyone loved it. I was told these figs were great as a snack, with charcuterie, on salads, etc. I made them again this year just to compliment my charcuterie plates and so I could blog the recipe for you.
Pickled Mission Figs *
- 4 quarts firm, ripe figs
- 5 cups sugar, divided
- 2 quarts water
- 3 cups cider vinegar
- 2 cinnamon sticks
- 1 tablespoon whole allspice
- 1 tablespoon whole cloves
- 1 star anise (optional)
- 1 vanilla bean (optional)
Figs soaking in their hot water bath.
Boil water and pour over figs, let stand until cool. Combine 3 cups of sugar and 2 quarts of water and heat until the sugar dissolves. And the figs and gently cook for 30 minutes. Add 2 cups sugar and vinegar. Tie spices (except for the vanilla bean just thrown that right in with the figs after you slice it open) in a spice bag and add to the figs. Simmer for about an hour.
Despite the hot vinegar, this does smell good.
Cover the figs and let stand in a cool place for 12-24 hours. Bring back up to a simmer. Pack the figs into sterilized pint or quart jars. leaving 1/4 inch headspace. Process 15 minutes in boiling-water canner.
You might also want to try:
Homemade Balsamic Figs
Mrs. Little’s Pickled Figs
*based on the Ball Blue Canning Book recipe
As you know, we have fig trees. However picking those figs is a whole other story. Between the deer, birds, my pig, and our neighbor Pete, it’s tough to get a good crop. However this year I persevered and picked enough to make jam. But not any jam, this jam is pure Table Mountain Ranch. It uses both ranch fruit and ranch honey, a marriage made in heaven!
This is what a mission fig tree looks like.
Honey Fig Jam
- 4 cups roughly chopped fresh figs
- 1/4 cup lemon juice
- 1/2 cup water
- 1 package pectin
- 4 cups sugar
- 4 Tablespoons honey
Washed, stemmed, and chopped figs.
Wash and de-stem your figs. Chop finely. Add the figs, lemon juice, and water in a large saucepan. Add pectin and stir until combined. Bring the mixture to a rolling boil, stirring often.
When the mixture has reached a full roiling boil, add the sugar and honey.
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.
This is delicious, I swear!