A perfect first post for a blog called "Flour & Finch" is a flour-free recipe. Obviously, I'm kidding, but jams and other preserves are something I want to perfect so it will not be the first time a jam presents itself in a post.
Figs: bizarre little fruits that are typically in stores late summer to early fall. I thought I had missed the season for fresh figs and with it my dream of making fig jam was crushed. I walked into Safeway this morning after checking Whole Foods and Savemart and what do I see next to the raspberries? FIGS! I purchased all the Black Mission figs in sight and beamed at my findings. There were only three dozen but that was enough to make a partial batch of this recipe from Epicurious. I made a few modest adjustments in order to make the amount of figs work and the finished product was sweet, figgy, and had warmth which came from the Cognac. The adjusted recipe follows.
WARNING: when measuring the Cognac be careful not to breathe too deeply. I made this very early in the morning and the smell of the Cognac almost knocked me out. Measure responsibly.
I look forward to this preserve being a gift for friends and family this Christmas as it is perfect on buttery toast or on a classy cheese plate alongside Brie or other soft cheeses.
- 3 dozen (fresh) Black Mission Figs
- 2 lemons
- 1/2 C Cognac
- 3 C granulated sugar
- 1/4 tsp kosher salt
I am not an incredibly experienced canner so I am not going to try to explain sterilizing/preserving with a water bath but Ball has great directions.
I was doing some serious jammin' this weekend (making this fig jam and this one) and it was my first canning and jam experience since I learned how to this past spring while WWOOFing in Homer, Alaska. In Alaska, I learned how to make a rhubarb and wild blueberry jam with a hint of orange blossom. The rhubarbs were fresh from the garden and the wild blueberries were frozen but had been picked the previous summer. It was a great place to learn an incredibly important and useful preserving method.
A fun way to spice up your jars for gifting is adding a decorated top! I used construction paper, pens, and washi tape to create a simple "top" to place on top of the sealed lid under the part of the lid that screws on. Make sure you still write on the actual lid what jam it is so that when the paper decoration is discarded the recipient knows what type it is. Also, always write the date you canned!
Listening to: Sound & Color by Alabama Shakes