Fig Jam

I should probably finish posting about all of the jams/jellies we gave for Christmas soon. I already posted about the Honey Lemon Jelly and the Meyer Lemon Jelly, and there are more to come after this one. So, we made fig jam. We made it some time around August of last year, which is when the cases of figs can be found at the local supermarket. We used a case of 18 figs and got about five or six half-pints (can't remember exactly, now that we've given most of them away).

Fig Jam

We used the Fig Preserves recipe from the book The Art of Preserving (Williams-Sonoma), which is the same book the Meyer Lemon Jelly recipe came from, but we wanted jam instead of preserves (preserves = fig pieces in syrup), so we crushed the fruit and cooked it until it was the right thickness.

Here's the label:

This tastes SO good! This is actually the second batch we've made of this jam, and I think it came out better than the first, which was already good. It was a bit thicker than our first batch, so it was more difficult to spread on soft bread, but it wasn't too bad, and the color was more vibrant in this batch. This recipe is definitely a keeper.