Sep 05
One of my coworkers has a fig tree in her yard that was grown from a cutting of a tree that has been in her husband's family for generations – its hard to get more local than that! The other day she brought in a container full of figs that needed to be eaten or cooked ASAP, free to the first taker. Not being one to pass up a chance to cook with an unfamiliar ingredient I grabbed the lot and began looking for a great fig recipe. The gods were smiling and I came across this recipe for for Cinnamon Fig Jam from Eating Out Loud (a great blog). I made a few minor adjustments to fit my circumstances (a glut of figs, only one lemon) and the results were amazing! My recipe and some photos are below.
I chose to process a big portion of the finished jam so that I can enjoy it all fall. Processing (also known as canning, or "putting up") is a great way to make sure you have fresh, local fruits and vegetables all year long. For a little extra effort up front you can enjoy local tomatoes in January or local peaches in March. One word of caution – whichever processing instructions you use (I recommend this site), make sure you follow them exactly. Improperly processed products can grow a mold that produces botulin toxin, and that is definitely not something you want to be serving your family!
Whether you have an overstock of figs, a bowl full of tomatoes going ripe, or more cucumbers then you can shake a stick at, I encourage you to stock up on some jars and spend a weekend processing some of your favorite fruits and vegetables. You'll thank yourself when you crack open your favorite jar of local goodies later this winter!
Cinnamon Fig Jam (adapted from Eating Out Loud)
2 1/4 c sugar
1 1/2 c water
3 lbs figs (about 30-34 small figs)
Juice and zest of one medium lemon
3 3" cinnamon sticks
1) In a heavy-bottomed, medium saucepan* dissolve the sugar into the water over medium heat.
2) Remove the stems from the figs and cut into quarters.
3) Add the figs to the sugar mixture along with the lemon juice, lemon zest, and cinnamon sticks.
4) Raise heat to medium-high and bring to a simmer, then turn to low and simmer uncovered for about one hour or until the mixture thickens, stirring occasionally.
5) Remove from the heat and allow to cool slightly before processing, or store in an airtight container in the refrigerator for 1-2 weeks.
*Never underestimate the importance of a good pan. Heavy-bottomed, cast-aluminum pans with a stainless-steel coating that distribute heat evenly through the bottom and sides are the best for this type of recipe. I used an All-Clad 4 quart saucepan, but a cast iron enameled pot (like Le Creuset) would work as well. The key is even heating to prevent burning and hot spots – light-weight pans or those made entirely of stainless steel would not work as well.
(Ed. Note – I apologize for the lack of photos. I took some great ones but can't find my camera cord!! If I find it I will add the photos later.)