Ah yes, Fig Jam

[gbrown]

I love me some figs. Had a good crop this year, but between the squirrels and birds, lucky to get enough to make some fig jam, which I love. Sorrowfully, so do some of the people of my family. I don't know which is worse, the varmits or the family. LOL Anyway, yesterday morning, made 5-1/2 pints. Let me tell you--it is delicious. Got enough to make 2 more batches. I actually chopped the figs too fine, for me. Can't see the pieces in the jars, but the taste and flavor is there. I'll end up with about 15-16 pints. Good Eats!! Can't get the site to load pictures right now. Try to re-size and do it later. SUCCESS!! 286176

[toallmy]

I grew up on home made fig preserves my grandmother made , and skillet fried bread .

[Scrounge]

I love me some figs. Had a good crop this year, but between the squirrels and birds, lucky to get enough to make some fig jam, which I love. Sorrowfully, so do some of the people of my family. I don't know which is worse, the varmits or the family. LOL Anyway, yesterday morning, made 5-1/2 pints. Let me tell you--it is delicious. Got enough to make 2 more batches. I actually chopped the figs too fine, for me. Can't see the pieces in the jars, but the taste and flavor is there. I'll end up with about 15-16 pints. Good Eats!! Can't get the site to load pictures right now. Try to re-size and do it later.

I grew up in SoCal, with a fig tree in my dad's yard. Only got to be there in the summertime, most years, but figs ripe from the tree were and are one of my fondest memories of then. Had a Concord grapevine, and a Pepper tree, too. It was already starting to get stupid there when I was a teenager, so I enlisted and left the state in 1973. While I was stationed in Turkey in the mid-80's, I was again able to get fresh figs. They don't seem to grow here, though. So I have to live with store-bought. Oh, well. I'll probably survive. ;)

[gbrown]

Back in the day, 50s and 60s
, everyone had a fig tree and a pear tree in their yard. I remember driving thru it seeing all of them. Now, very few, if any. Kinda sad to me. Everyone put up figs and pears. People don't do that today.

[Wayne Smith]

I would appreciate a recipe if someone has one. Lots of figs on the trees, we'll see how many the squirrels leave.

[toallmy]

Grandma kept it simple when making 'preserves ' ripe fruit & sugar slowly cooked down so not scorched .
The only time she used an ingredient in the process was to make jelly from the grape vine .

[Scrounge]

I would appreciate a recipe if someone has one. Lots of figs on the trees, we'll see how many the squirrels leave.

I'm thinking squirrel stewed in fig jam could be monumentally good... ;)

Bill

[gbrown]

I would appreciate a recipe if someone has one. Lots of figs on the trees, we'll see how many the squirrels leave.

I just use the one off the Sure-jel site or you can get off the insert inside the box of Sure-jel.

https://www.myfoodandfamily.com/recipe/052031/surejell-fig-jam

[gbrown]

I grew up in SoCal, with a fig tree in my dad's yard. Only got to be there in the summertime, most years, but figs ripe from the tree were and are one of my fondest memories of then. Had a Concord grapevine, and a Pepper tree, too. It was already starting to get stupid there when I was a teenager, so I enlisted and left the state in 1973. While I was stationed in Turkey in the mid-80's, I was again able to get fresh figs. They don't seem to grow here, though. So I have to live with store-bought. Oh, well. I'll probably survive. ;)

My buddy was craving fig jam in January one year. Kinda out of season. I went down and found some dried figs at a local grocery store. Re-hydrated them in warm water and made him 3 pints. Couldn't tell the difference in taste, at least to he and I.

[Shanghai Jack]

Fig jam with proscuitto on a pizza is epic.

[gwpercle]

I would appreciate a recipe if someone has one. Lots of figs on the trees, we'll see how many the squirrels leave.

The most " fool proof" fig jam recipe is the one made with Sure-Jell , I loved figs , grew three trees just for JAM and Preserves ... you can make it with just sugar and fruit but the Sure-Jell method insures the cooked batch will set properly , not be too soft or too hard ... also speeds up cooking time . TIP: when using Sure-Jell to make fig jam you can make a "double batch" I do it all the time and it has always come out perfectly ...just double everything .
Gary

[gwpercle]

My buddy was craving fig jam in January one year. Kinda out of season. I went down and found some dried figs at a local grocery store. Re-hydrated them in warm water and made him 3 pints. Couldn't tell the difference in taste, at least to he and I.

That's an awesome tip ... thanks for posting it ... Dried Figs ... LIKE LIKE LIKE !!!
Gary

[Dunross]

My grandmother used to make strawberry fig preserves. Ate many a jar. Basically half strawberries, half figs, pureed but not too smooth. A little sugar and pectin. I've made them several times over the years, but haven't got a fig tree of my own.

[gbrown]

My grandmother used to make strawberry fig preserves. Ate many a jar. Basically half strawberries, half figs, pureed but not too smooth. A little sugar and pectin. I've made them several times over the years, but haven't got a fig tree of my own.

You can also make faux strawberry jam with figs and strawberry jello. Mom made plenty a batch and I have also. Tastes and looks pretty dang close.

https://www.allrecipes.com/recipe/228524/strawberry-fig-preserves/

[Thundarstick]

I love fig jam, unfortunately they won't grow very well here. About the only pears that will survive fire blight in these partss are Keifer and some asian types. Plums, peaches, and black berries are doing well. I made 13 pints of seedless black berry jam this week, and 1 1/2 gallons of juice. My berries have put out so well this year I've given away gallons! Peaches are next, and a few grapes. It is ashamed that for the most part people don't grow fruit any more!

[762 shooter]

Figs aren't ripe yet here in coastal South Carolina, but I'm watching.
762

[MaryB]

My berries took a huge hit form the drought conditions. Raspberries started forming then aborted... to bad because my patch doubled in size the last year(it is on year three from being planted as a stick with a root!). Strawberries are struggling too. Not getting the weekly rain, maybe a little every 2 weeks isn't cutting it. Garden is in the same boat, everything is stunted and struggling...

[gbrown]

I wish I could send some our excess rain to you. We've had more than our fair share in the last month. 10+ inches or more. We are soaked, all I can say.

[MaryB]

~1.5 inches for all of July, June was similar... normal is 5-6 inches per month.

[gbrown]

Sorry to hear. We get 10 inches in June, usually. We got more at my house last month. Doing even more this month. May get a respite next week, but not betting on it.

[gbrown]

Oh, yeah, our hurricane season will be ramping up in mid August thru September, Yea! We are prepared, though. Come on!

[Shanghai Jack]

I had green cerignola olives today stuffed with preserved figs. It was to die for.

[gbrown]

That sounds interesting. We're the olives salty? Salty and sweet is usually a good mix.

[Fishman]

I developed this fig jam recipe from a basic recipe and my imagination. If you like mincemeat pies, this recipe has a similar taste.

In large nonstick skillet, simmer 3 quarts chopped figs a half cup water And 1 1/2 cups sugar. Pears would be a acceptable substitute if you don't have figs. Be sure and add I/2 tsp allspice and 1/2 tsp Saigon cinnamon (or regular cinnamon, but it isn't as good). I also like to add a half cup raisins too. The nonstick skillet prevents you from having to stand there and stir the whole time. Do not use a lid, you are trying to drive off moisture.

Cook until it starts to get thick and turns a nice brown color. It will start to stick very slightly to the bottom of the pan. This should take about 45 min to an hour. If the consistency meets your liking you are done, otherwise add a bit more water and cook a bit longer. Stir every 10 minutes or so until you are getting close, then every few minutes until done.

At the very end stir in a half cup of nuts as well as 1/4 cup lemon juice concentrate and turn off the heat. I prefer English walnuts, but we have used pecans and black walnuts with success.

You are now ready to jar and process. I just water bath them. This can be used on toast or English muffins. It can also be used as a tart or pie filling. I really like it.

[William Yanda]

I don't have figs, but the blackberry patch across the street is showing black gems by the handful.