Recently, our dog walks have been elevated as a result of the fruit of the moment: figs. There are 2 trees on our regular walking route in central Austin. Since these trees get a lot of foot traffic, though, I’m careful to only snatch a quick snack fruit to make the dog walk a little sweeter. This disturbs the bluejays. They know us now.
We found the figs for this jam on public property in north Austin near a creek. This particular grove sheltered 3 adolescent raccoons that were chattering and hanging out on the upper branches. They were just waiting us out, and after we admired them for a few silent moments, we gave them plenty of space so that they, too, could enjoy their evening meal.
So, as I noted earlier, it’s important not to over pick a tree or disturb wildlife, and not just because raccoons (and other animals) are either adorable animals that you want to protect or wild animals that might scratch your eyes out. Trees and plants, large and small are ecosystems, and it is the responsibility and privilege for all foragers to exercise respect for the law, land, plants, and yourself.
We were able to harvest 5 pounds 12 ounces of figs. These would cost us about $28.75 if we bought them at the farmers’ market. But, that’s quite a few figs!! And, these do not keep. So Mister happily nibbled about a pound on his own, and I made jam with the rest so that we could enjoy them over the next few weeks.
I was also able to use some saved Meyers lemon juice from the winter citrus harvest. We grow our Meyer Lemon in a large pot, and it provides a surprisingly generous harvest each year. These lemons are sweeter and milder than the standard lemon and are great for adding to pretty much any meal you make.
The recipe is adapted from the Gluten Free, Refined Sugar Free Fig Honey Jam recipe posted at Tasty Yummies.
PrintFig and Honey Jam
This is a delightful treat in your morning oatmeal, as a perfect pairing for a good cheese, or good old fashioned PB and J.
- Category: Figs
Ingredients
- 4 lbs fresh figs, washed, stems removed and cut into quarters
- 3 cups honey (I used local raw honey, in it’s liquid state)*
- 1/2 cup water
- 1/2 cup Meyer lemon juice
- 4 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- 1 vanilla bean, scraped and pod saved for another use
Instructions
- Combine the figs, vanilla, water and honey in a large pot and let sit for 20 minutes with no heat. It’s just gonna chill there for a sec.
- Bring figs to a boil over a medium heat, stirring often. Boil for 2 minutes and reduce to simmer. Leave lid off and simmer on lower heat for about 45 minutes.
- Add lemon zest to figs and puree with an immersion blender.
- Stir in lemon juice and cinnamon and cook for 5 more minutes
- Remove from heat and spoon into jars.
- Put it on some cheese and then put the cheese into your mouth.
- Smile, close your eyes and enjoy a little bit of heaven.
Notes
This jam will keep for about a month in your refrigerator. I put mine through a water bath for 15 minutes to try an increase the shelf life.
And, because recipes are always evolving. Next time, I’ll try half the honey.