|And they're off!|
of fig here and there in the jam. According to my research (asking Brendan) there's no need to peel the figs. But, Brendan's never made preserves either so we'll see if that was good advice.
I was really surprised at how quick and easy it was to make the jam itself. Why haven't I ever done this before?? For those of you playing our game at home, here's the recipe:
4-5 cups chopped figs (wash gently with cold water, de-stem and remove bottoms)
1 pkg pectin (I used the regular kind but you can get no-sugar pectin)
1/2 cup water
1/4 cup lemon juice
6 1/2 cups sugar
I made the first batch of jam last night - 16, 4oz jars. 15 of them sealed properly, but one did not. This is not a huge problem. It just means that jam needs to be eaten now rather than put up in storage. Brendan and I tried the jam this morning and it was really good. The color is a transparent reddish pink and the flavor is perfectly figgy. It will be wonderful on biscuits or scones - yum!
|View of pieces of fig in jam|
|Waiting for their water bath|
The verdict? Making jam is super easy and you should all try it. I will warn you that it is hot work and I do mean absolutely miserably hot. The jam is cooking, the jars are hot, and there's a gigantic pot of boiling water on the stove. I was drenched by the time I was finished last night but steam is good for your skin, right? Also, when the jam is at a full boil, it can bubble and pop like a volcano and hot lava is a pretty good analogy for what boiling sugar feels like on your skin - so be careful about that.
Based on the first batch, I will have 48 jars of jam by the end of today. I hope y'all like jam because a lot of you will be getting some soon!