Tis the season of the fig.  Before this recipe, I didn’t like figs.  But now, I am a fan for life.  So here is how the story goes…blog co-writer Chris introduced me to these groovy ladies Megan and Ivy who live in Chatham County.  They have this amazing hippie farm with llamas and donkeys, but that is for another post…this is about the jam.

Chris and I made 14 jars of jam all in an afternoon!

After one of our epic plant-buying runs in Chapel Hill, Ivy and Megan invited us for the most decadent snack.  Prosecco with goat cheese and spicy ginger fig jam on crackers.  I thought I had died and gone to heaven.  The jam was like crack.  It was sweet with a kick of spicy ginger.  I asked where on earth did you get this food of the gods? They replied: our friend Cathy made it…I was hooked.

We met Cathy on one of those plant-buying ventures and was introduced to her wonderful garden.  Chris has written about it…a woman with vision for sure.  And she has these massive fig trees/ bushes….she said she had lots to share, so that is where this adventure began…a day of fig picking and preserving.

Here is the recipe video–Enjoy!

Written recipe for your recipe box:

Spiced Fig Preserves
1/2 lemon (unpeeled), thickly sliced, seeded
1 1/2 pounds fresh ripe figs, halved (about 4 cups)
2 1/4 cups sugar  (remove the 1/4  cup and it mades an excellent marmalade)
1 3-inch cinnamon stick
2 1/4 teaspoons minced peeled fresh ginger (double or even triple for more spice!)
1/8 teaspoon ground cloves

Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon stick, 2 1/4 teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months or boil for 5 minutes to seal and store in pantry.

So I am hooked….not just on this jam, but canning and preserving…Next on my list is pickled everything…cucumbers, shrimp and maybe some eggs—posts coming soon.

Happy gardening!