Remember two summers ago when I first discovered figs?
It was the first summer I started going to the farmers market in LA and taking advantage of all the amazing produce that southern California has to offer. I was so swept off my feet by figs I started coming up with plays on the word like “un figgen believable” and “figgen good”. I’m a fan of figs.
Figs are not loved the world over though. I mentioned fig jam to my dad last week and I could visualize the side eye he was throwing me via email. However, I feel this jam has the power to change minds.
Studying for the bar exam threw my world a little upside down this summer. Weekly trips to the farmers market have been a ritual for me since 2010, yet this summer I just never really made it out. The week before the exam I wandered into the Wednesday Santa Monica market. I was kind of sad I hadn’t made it there sooner this summer. The tomatoes, peaches, berries, melon and figs smelled so good. Luckily when my mom was in town she invested in a massive number of figs for me. I made the easy decision to make jam with them.
Why jam? Because saying “I’m making jam” makes you sound vaguely like Martha Stewart. But really making jam is simple. There is very little effort that actually goes into it and very few ingredients. Also, I really like figs but I feel like they go bad fast. Unlike a giant bag of cherries that I can demolish in under an hour, I never really sit and eat a large number of figs. Plus I have a jam recipe from 2010 that I’ve wanted to make foreva.
Plus, once you have jam there tons of ways to use it –> stay tuned for that.
2 lbs figs (I used Brown Turkey)
2 cups granulated sugar
1/4 cup lime juice
Take the figs and chop them up. I took my 2 lbs of figs and chopped them into quarters.
Juice two limes to get 1/4 cup of lime juice.
Combine the sugar, lime and figs. Mash and combine all of the ingredients. The recipe called for use of a potato masher but I don’t have a potato masher. I used the edge of a rolling pin. Mix and mash the figs, sugar and lime until they are mostly liquid. There were some chunks left from the figs. This is completely acceptable.
Cover the jam and let sit for at least 2 hours. You can let it sit over night.
After two hours heat the jam over medium heat for 30 mins, stirring occasionally. The jam will bubble and reduce down in the process of cooking.
After 30 mins remove from the heat and let it cool. Then refrigerate.
I have to say, this jam is pretty damn good. Plus, it looks pretty and isn’t that equally important?
The jam is sweet but not too sweet. I think the tartness of the lime juice cuts the sweet a bit. Also cooking this will make your apartment smell like heaven.
I have so much jam in my apartment right now (like more than I can just use on toast). Stay tuned next week for ways to use jam. One of them involves pancetta and we know pancetta is always amazing.