I have never made fig jam before but I really like figs any way I can get them. Soft, musty and honey-sweet, I think they are beautiful and delicious gifts of nature. I wonder if Jesus would have gone easier on figs (Matthew 21: 18-22) had he experienced a simple cheese plate with fig jam accompaniment, figs and prosciutto, or even Fig Newtons?
I was given about 9 pounds of green figs from my landlord whose family is Greek. He said that the fig tree in his yard originated from cuttings from a tree brought from Corinth, Greece. I was happy to utilize these figs that would have otherwise rotted. The outside is bright green with a deep rose interior. Most of the figs were extremely ripe so I did not need to use pectin.
I researched fig preserve/jam recipes but none of them spoke to me. I came up with my own recipe, borrowing small elements from the many.
- 6 pounds figs (trimmed and sliced in half)
- 4 pounds organic sugar
- juice of 1 lemon
- 1 whole cinnamon stick
- 4 pieces of fresh ginger, peeled and cut in 1″ chunks