Sunday, August 18, 2013
Quick fig jam
Tim bought a bowlful of small turkey figs at the farmer's market on Saturday morning. Their sweet perfume was like a magnet, drawing anyone near to stop what they were doing and nibble a handful.
This morning, their sweetness was already yielding to some not so delicious soft fuzz. I figured I better turn them into jam quickly or risk having to throw them all away.
Since I barely had 1 1/2 lbs. of figs left, I added a firm, coarsely grated pear as an extender. Some sugar, lemon juice and zest - and a finishing splash of Cointreau - and I had seven 4-ounce jars of jam. It's good on toast and would be a welcome accompaniment to a cheese plate.
Fig and Pear Jam
1 1/2 lbs. diced fresh figs
1 large firm pear, grated (with skin)
1/4 cup fresh lemon juice
1 1/2 cups sugar
1 tablespoon freshly grated lemon zest
2 tablespoons Cointreau (optional)
Combine first four ingredients in wide, heavy-bottom canning pot. Stir to combine and let sit at least 30 minutes.
Sterilize seven 4-ounce canning jars and prepare lids and rings.
Bring mixture to a boil and cook, stirring often, for 8-10 minutes. As jam thickens, it will pull away from bottom and briefly leave a gap as you stir through. Add lemon zest in the final minute and stir to combine.
Remove from heat. Pour in Cointreau and stir. Using a wide-mouth funnel, fill jars and wipe rims with a damp cloth. Add lids and rings. Place in water bath and boil for 10 minutes. Remove and arrange on a heatproof surface to cool.