fig jam

Fall is still a long way off for us down here in the south. But really, I’m seeing it in tiny ways. The light mostly. Not only when the sun rises and sets, but also the quality of the light.  It’s thinner. More golden.

Another sign that fall is coming? Figs.

I caught some figs on sale at my local market and decided some fig jam was in order. With the chaos of this year, I did not have a singe jar of anything put up. How is that even possible? I actually (gasp) had to buy a jar of jam. This will never do!

ROSE’S FIG JAM

1 box Pomona’s Pectin

8 cups chopped figs (approximately 5 pounds, before stemming and chopping)

1/2 cup fresh lemon juice

2 cups sugar

Follow Pomona’s instructions, using 6 teaspoons pectin powder, and 8 teaspoons calcium water. Can and process as usual. Yields about 10 pint jars.

And just in case you didn’t know, fig jam and goat cheese are a match made in heaven. Don’t say I didn’t warn you.