As it turns out, we don’t have to plant any fig trees because two sets of great friends within a mile have them, and both are willing to share. Winning!
Earlier this month, R&D gave us a 2 lb baggie of frozen figs they picked in fall 2019. I brought them home, thawed them in the fridge overnight, and made jam the next day. If you were here with us, I would fight you for it. It’s that good. Our son likes it with a pat of salted butter on homemade bread; my husband likes it spread liberally on a ham biscuit. Me? I could just eat it by the spoonful.
- 2 pounds figs – washed, stemmed and cut in half (it’s about 4 cups)
- 1-1/4 cups granulated sugar
- 1/4 cup water
- 1/4 cup lemon juice
- Pinch of salt
Place all ingredients in a medium saucepan and bring to a boil until the sugar dissolves, then reduce heat and let simmer about half an hour. Stir regularly, and you’ll know it’s done when the liquid is thick and sticks to the spoon. You can leave the figs in big half-size chunks, or put it in a blender/cuisinart and buzz it until it’s smoother. It’ll last for up to two months in the fridge.