I thought for a moment "Mmmm should I make one more fig jam recipe?" I knew when I saw these figs at the produce store it was meant to be. Figs have become a favorite of mine in the last year. Until today I had had no experience with Black Mission Figs,but honey we are close friends now. They make some fine jam,so fragrant and bright.
This week is our first week featuring Tess Kiros over at iheartcookinglubs.blogspot.com . I couldn't be more excited about her cookbooks I have in front of me! Recipes that are inspired by so many different cuisines is a challenge for me. I like a challenge. Hooray for a challenge.
Twelve ,the cookbook written by Tess Kiros. Twelve features a 12-months journey through the tastes of Tuscany. The lady is the picture above is on page 280. She makes me smile...well because she's smiling.It's pictures like this one scattered throughout this cookbook that make it easy for me to cook from. I like books with pictures. Words are good,but pictures and words! lookout this is gonna be good.
I didn't do much adaptation to the recipe,it didn't need it. Figs have a beautiful floral note. One single green cardamom pod highlights that floral note nicely.
adapted from Twelve
written by Tessa Kiros
2 lbs whole,ripe figs
zest of 1 lemon
juice of 1 lemon
( the same lemon works for both jobs,be sure to zest first then juice.)
1 green cardamom pod,smashed and tied up in a small piece of cheesecloth
5 cups sugar
1.Prepare canner,jars and lids.Cut away the hard stem of the figs and peel away any blemishes.Chop the figs into small pieces.Put the figs in a large non-stick pot ( or preserving pot) along with the lemon juice,lemon zest and the cardamom pod in cheesecloth.
2.Over high heat bring the fig mixture to a boil,cook for 5 minutes stirring constantly.Take out the cheesecloth bundle then remove the pot from the heat.Now using a hand-blender puree the mixture to your desired consistency for the jam.
3.Add the cheesecloth bundle back into the pot and return the pot to the heat.Heat the fig mixture over high heat back up to a boil,stirring constantly. Bring the mixture up to 200 degrees,this will be a rolling boil.
4.Pour the jam into the sterilized jars,center lids and secure with rings. Process in a hot water bath for 20 minutes.Cool jars on a wire-cooling rack overnight.