We be jammin’ or Figapalooza Part II

Well we’re continuing with last week’s figgy theme and making fig jam. As I’ve previously mentioned, we have a crazy number of black jack figs thanks to 2 very healthy trees out back. It’s a constant battle to try to get to all the figs before they start falling off the tree and then become an all you can eat buffet for various critters. This week’s effort to stave off the figpocalypse is jam. Now I can’t be bothered with all the boiling and vacuum sealing of jars, so I prefer to make freezer jams. They last up to 10 days in the fridge and 6 months in the freeze. So they’re an easy and convenient type of jam to make in small batches.

Super Easy Fig Freezer Jam

  • 1 lbs fresh figs roughly chopped
  • 1 cup granulated sugar
  • juice of 1/2 a lemon
  • zest of half a lemon
  • 1/4 cup water

Toss all the ingredients into a blender or food processor and blend for 15-30 seconds. Pour mixture into a heavy bottomed sauce pot. Bring to a boil over high heat stirring constantly. Reduce heat to medium and let boil for about 10 minutes, stirring frequently. Remove from the heat and portion into clean canning jars. Loosely cover with the lids and let cool to room temperature. Place in the fridge and use within 10 days.

Yep, it’s that’s easy.

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.