Fig Jam

Severo brings home reject figs from his day job as a produce pro at a local grocery store. I've always liked dried figs, but fresh figs I still avoid. (Is it a texture thing?) Fig jam is a nice half-way point and it tastes great on yogurt.

My starting point was the Fig Preserves recipe in the Ball Complete Book of Home Preserving, ed Judi Kingry & Lauren Devine ISBN 978-0-7788-0131-3 Their version is too labor intensive (it's for fruit kept whole) and calls for perfect firm fruit.

Here's my version:

Fig Jam

Ingredients

8c whole figs

8c boiling water

2-2/3c sugar

1 whole lemon, seeded and chopped

Using a glass or stainless steel bowl, cover the whole figs with boiling water

Let stand for 15 minutes

Drain the figs in a colander placed over another bowl -- SAVE THE WATER*

Pour 1/2 the water into a saucepan. Add sugar and chopped lemon.

Boil hard, stirring occasionally, for 10 minutes

Meanwhile, coarsely chop figs

Add figs to pot, bring back to full boil, boil until mixture reaches 240º

Pour into jars

Freeze or process in canner

*About that extra fig water -- drink the rest! It's good for you!