I’m making a real effort to clean out my cabinets. Moving food really sucks, but so does throwing it away, so I’vestopped going out to eat for a while. One of the things I decided to tackle was my large stash of frozen fruit. My grandmother gave me a ton of figs last summer (I think?), and I didn’t have time to use them all up so I stuck them in the freezer until I could decide what to do with them. While I really, really love eating fresh figs as a snack, I don’t feel the same way about their fairly mushy frozen counterparts so I tried to come up with something that would fix this texture problem. The obvious solution: fig jam!
Now, I’m crazy about fruit jam. It’s delicious on so many things (greek yogurt, toast, dessert pizza, as a filling for cookies, etc.). Also, when someone asks what you’re doing in the next room and you respond, “making jam,” they’re always a little impressed (all I’ve ever wanted is to be cool).
To make this delicious jam, all you need is:
- fresh or frozen figs (I had about six cups of frozen figs, and they cooked down to fill two of the 12 oz jars pictured above)
- clean glass jars with bands and fresh lids
- a pot big enough to seal the jars in
Dump the fruit, a cup of sugar, and the juice of a lemon into a saucepan. Cook on medium-low heat until the separate ingredients start to look like jam. While it’s cooking, heat up a big pot of water deep, but not deep enough to submerge the jars. Put the empty jars into the pot and heat the water up until it reaches a steady but not roaring boil. Try and keep it at this point until the jam is ready. Stick a spoon into the mixture then take it out and blow on it–if the mixture starts to gel then it’s ready to pour into the jars. Pour in the jam and put the lids on the jars, then let them boil for at least ten minutes. After that, take them out and let them cool on the counter overnight. Before storing them, make sure they’ve actually sealed by checking the jar lids.