I’ve been on a picklin‘, jammin’ kick over the past month. The veggies and fruits of late summer have been totally inspirational.
The fresh figs of late have been exceptional.
As well as the brown sugar strawberries.
So I decided to try my hand at an adaptation of a recipe for Fresh Fig and Strawberry Jam from a great cookbook called The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard.
This is the perfect for people who don’t want or need mass quantities of pickles or jelly in their house, but enjoy the process and the outcome.
Fresh figs, fresh strawberries, vanilla sugar, a bit of Harvey’s Bristol Cream and fresh orange zest.
Makes you want to bake bread at the same time.
Fresh Fig and Strawberry Jam
Adapted from The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard
1 pound fresh green figs, stemmed and cut into small pieces
2 cups quartered strawberries
2 cups vanilla sugar
3 tbsp Harvey’s Bristol Cream
Grated zest of one Valencia orange
Place figs, strawberries, vanilla sugar and Harvey’s in medium stainless steel or enamel saucepan. Cover and let stand for 1 hour stirring occasionally.
Bring to a boil over high heat, reduce heat to medium and boil rapidly, uncovered until mixture will form a gel about 15 minutes, stirring frequently. Remove from the heat.
Ladle into hot jars (with two piece tops) and process for 10 minutes. (see below for instructions)
Makes 4 cups.. (4 half pint jars)
Use the freezer test to see if it’s gelling. Put a couple of small plates in freezer. After 15 minutes, put a spoonful of the jam on plate and return to freezer for two minutes. (take jam off the heat while you wait so it doesn’t overcook.) Then take the plate out and rotate it. The jam should move slowly as you rotate it. If it throws itself off the plate onto the floor, keep cooking and try again in five minutes with the other plate. You’ll get a feel for this.
To prepare the jars, fill a large stockpot with enough water to cover the jars and place the jars in the water. Start heating over medium. About 10 minutes before you’re ready to fill the jars, put the tops in.
Fill the jars, leave about a half inch from the top for airspace, wipe the rim and side so the jars will seal well. Put the filled jars back in the hot water.
Place the pot over high heat, cover and bring to a rocking full boil. Once it boils, set timer for 10 minutes. At the end of 10 minutes, turn off heat, take off top and leave jars in water for five minutes. Then lift out and place on heat safe surface. I put mine on a kitchen towel on a cake rack out of the way. Don’t touch or dry jars for 12-24 hours. Be sure all are sealed. (You’ll hear them pop and when you punch the tops they don’t make a sound.)
If they don’t seal for any reason, refrigerate them.