Canning season has begun. Our garden is bursting at the seams and the neighbor’s trees are bending heavily over the fence with fat, juicy figs. Being given many figs and not sure what to do with them before they go bad, I started the preserving process. Since I made this jam a few days ago, the flood gates of canning have opened and I am up to my ears in mason jars. Pickles, dilly beans, brandied cherries and peaches… OH MY! If you’ve managed to get your hands on some figs I recommend making this preserve. It is fairly easy, low in sugar, great with cheese and crackers, toast and oatmeal. Even my non-fig-eating husband likes it. That says a lot.
- 1 lb (abt 455 grams) ripe Figs
- 1/4 cup Lemon juice, freshly squeezed
- 1 tsp Lemon zest, or from 1 med-large lemon
- 1/4 tsp ground Ginger
- 1 Cinnamon stick
- 1/2 cup honey, see Tips
- 1/2 cup Sugar
Honey: Using honey is a matter of taste. If you are not sure of your preference, I would suggest starting off with 1/4 cup and 3/4 cup sugar and taking it forward from there. Though you can use all honey, our taste defines that 1/2 cup is the perfect balance before it overpowers the taste of figs (and anything else we might add to it). Honey has a strong flavor and tends to take over both aroma and taste. Hence I stick to 1/2 cup. But you can use any other sweetener you like or go the traditional route and use all sugar instead. Honey and Sugar have almost same shelf life, but since this uses less sugar than traditional Jams, consume it within 10-15 days unless you process it.