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!

Ingredients:

• 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

Directions:

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!

Figs Two Ways: Part One Low-Sugar Fig-Ginger Jam

Although Figs do not grow locally in Massachusetts, I couldn't walk away when I saw some Black Mission figs at Idlywilde Farm here in Acton. I looked in some of my canning books to try and find a recipe to use since Figs are low in both pectin and acid, and I wanted to be sure I was using a tested recipe.

I found the follow recipe in The Joy of Jams, Jellies, and other Sweet Preserves by Linda Ziedrich. I love this book, and always find myself glancing through it for ideas.

Ingredients:

• 1 lbs chopped ripe figs (about 12 figs)


• 1 cup sugar


• 3 tbsp. lemon juice


• 1/4 cup chopped crystallized ginger (Yum!!)
  

Directions:

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 5 minutes)


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


5. Make 2 half-pints

And who doesn't want to slab that on some toast!!