It’s raining figs! Cinnamon fig jam
My plan to sleep in today, being a Saturday and all, didn’t exactly work out. I woke up promptly at 6am without my alarm. Took a step outside and saw my black mission figs had ripened to the point of falling off the tree. What a great surprise. You can not imagine my excitement to taste the first figs of the season.
On went my apron so that I could carefully cradle my fruit while up in the tree at the top of my ladder. My scarce rock climbing lessons gave me courage to hang quietly over the neighbor’s roof to reach more fruit. After I had finished, I sat for a bit at the top admiring my beastly fig tree from a new angle and realized there were three birds pecking at figs just beyond my reach. I could see we would stop at nothing for these delights.
After harvesting 6 pounds of ripe fruit, I made off to the Sacramento Co-Op for more canning jars and a variety of sugars to test. Interesting crowd at 7am on a Saturday morning! I digress. I returned to my kitchen to make the most delicious jam imaginable.
Cinnamon fig jam
2 lbs figs, stems removed and quartered
1 c water
1 1/2 c sucanat* (the winner today, but any sugar will do)
lemon zest of 1/2 lemon
lemon juice of 1 lemon
1-3 cinnamon sticks
In a non-reactive pot (ceramic or stainless steel), heat the sugar and water until dissolved.
Add figs, zest, juice and cinnamon. Bring up to a simmer; keep on a medium heat uncovered for 1 hour. Stir regularly. Remove cinnamon sticks. Mash with a potato masher until desired consistency is reached.
May be canned or jarred and refrigerated.
* Sucanat can be found in any natural food stores. It is an organic pure cane sugar that retains its molasses.
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