Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This is the jam that started my love affair with canning. I've served it on a cheese plate with blue cheese, on almond butter sandwiches, with scones, in dessert bars, and by the spoonful.
An adult take on fig jam: The figs are spiked with ouzo, bay leaves and a little salt. It's a Greek thing...
Figs are the beaded, velvet ball gown of Nature. Enjoy this jam to looks and tastes like a Fall sunset.
Do you know a fig tree? If you do, there is no better use of figs than this sweet and savory jam. Try it with your next cheese tray.
This is an easy recipe for making a jam with fresh figs with a hint of fruit from apple.
Fresh figs meet lavender in a late summer romance. Even better if you glean them from your neighbor's tree! This post offers tips for making no-pectin preserves throughout the fig season by a certified Master Food Preserver.
Peppery Fig and Balsamic Jam made with dried figs and aromatic Pink peppercorns.
Fig loves fennel, or so I discovered by adding foraged fennel pollen to a straight-up fig jam. Good on its own, excellent with cheese!
If you're lucky enough to have a bucket full of figs, making fig jam isn't such a bad idea.
This recipe is inspired by Christine Ferber. The preparation is simple as this jam is macerated overnight to allow the figs to absorb the sugar and lemon. Hope you enjoy!
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