Wednesday, August 18, 2010

In a Jam

My fig tree has been very kind to me this year. It must like all this hot weather. I don't.

This is my third batch of jam. The first batch was my simple jam that is just figs and sugar that is cooked down to mush. I keep it in the fridge and use it fresh. The second batch was from a recipe I found on the web. It calls for lemons and pectin. I'm not too crazy about it. I want to taste figs, not lemons. The third batch is with pectin and NO lemons.

I decided to use my ancient canning skills to actually "put up" the last two batches rather than just stick it in the fridge. I knew I couldn't eat that much in the recommended month's time so I bought some jelly jars and processed it. It's been years since I have done this and it was easier than I thought although I totally freaked out when I discovered that my jams were cooling down into the consistency of rubber. I have never used pectin before and I feared I had used too much, although I followed the directions on the box carefully. After opening a jar this morning, I am happy to report that the consistency is just fine. I now how have a dozen little jars of fig jam and the tree is still full. Now I'm going to have learn how to dry them.


  1. Does one of those jars have my name on it?