Monday, August 15, 2011

Figs Two Ways: Part Two Peach Fig Jam

Although Figs do not grow locally in Massachusetts, I picked up some Black Mission figs at Idlywilde Farm here in Acton last week. Of course I couldn't just make one type of jam, so I have posted the two jam runs in separate posts. You can see the first recipe, Low-Sugar Ginger Fig Jam here. Just like my first recipe, I got some inspiration from The Joy of Jams, Jellies, and other Sweet Preserves by Linda Ziedrich for this one, although I up'd the ratio of peaches and added some spices!


  • 6-8 chopped figs

  • 5 peaches

  • 3 cups sugar

  • 1 tbsp. lemon juice

  • 1/3 cup water

  • 1/2 tsp. cinnamon

  • 1/2 tsp. nutmeg

  1. Place all of the ingredients in a pan over medium heat

  2. Stir until the sugar dissolves

  3. Raise the heat to medium-high and stir until the jam has thickened (it took me about 10 minutes)

  4. Ladle the jam into sterilized jars, and process for 10 minutes.

  5. Make 4 half-pints

Yummy goodness!

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