My fig crop, episode VI

 

The fig tree continues to grow and spread year over year, to the point where it's now pretty much impossible to reach the figs at the top part farthest from the house, even with the fig-picker my buddy Tom gave me last year. 

The picker is not all that great for actually picking the figs, but it's very effective for grabbing a branch with the hook jutting out at the bottom left and pulling it over to where I can pick the figs by hand, especially from the deck. (Fig trees are very flexible.) If the tree keeps growing at this rate, maybe I'll eventually be able to get the top ones from Dylan's window.

 

As in the past few years, I've barely been able to keep up with picking the figs I can reach, especially given the pesky mosquitoes I have to fend off during our hot and humid Augusts. But the fig season is short and you gotta do what you gotta do.

 

This year there have been so many figs that I finally broke down and started making fig jam—two batches, using two pounds each, already, in addition to the two cakes and plenty of figs that are just getting snarfed out of hand. I also have a new fig and tomato salad to try, which will hopefully be worthwhile enough to make an appearance here.

 

In the meantime, the jam is sensational. It's a little loose because I didn't add any pectin and figs have so little of their own, but it's still great on toast. Mom has been having a couple of spoonfuls of the jam on its own for dessert, and Brad says it would make a great sauce for vanilla ice cream, which I believe based on the Ice Cream with Seared Figs and Honey recipe from a couple of years ago. The jam keeps in the freezer for six months, so now we'll be able to experience the joy of home-picked figs to brighten up the winter too.

Step 2

Step 3

Step 5

 

 

Fig Jam

Time: varies, but probably at least 1 hour and likely more

900 grams (2 pounds) fresh figs
300 grams (1½ cups) granulated white sugar
60 grams (¼ cup) filtered water
1 lemon

    1. Rinse the figs well. Trim off the stem, then cut into 1-inch pieces; if your figs are small like the ones from our tree, just quarter them lengthwise. Place the figs in a large saucier or saucepan, add the sugar and water, and stir.
    2. Zest the lemon, then juice it; you should have about 3 to 4 tablespoons (45 to 60 grams) of juice. Add the zest and juice to the pan, and stir. Allow to macerate, stirring occasionally, until the sugar is pretty much dissolved, about 10 minutes.
    3. Place the pan over a medium heat and bring to a boil. Adjust the heat as needed to maintain a low but steady simmer. Cook, stirring occasionally, until the mixture thickens sufficiently, probably at least 40 minutes and likely more.
    4. There are three methods for testing to see if the jam is set and ready, none of which works particularly well with fig jam, because figs are so low in pectin, but you can amuse yourself trying one or more anyway:
    a. Cook until the mixture reaches 220°F on an instant-read thermometer.
    b. Place a metal spoon in the freezer when you place the pan over the heat. When you’re ready to test, dip the cold spoon into the jam. Lift the spoon and turn sideways; if the jam falls slowly off the spoon in one thickened clump, it’s ready.
    c. Place a plate in the freezer when you place the pan over the heat. When you’re ready to test, place a small spoonful of jam onto the cold plate and wait 30 seconds. If the jam thickens and holds its shape, and wrinkles slightly when you push it gently with your finger, it’s ready.
    5. When the jam reaches your desired consistency (it’ll still be good even if it’s not set enough to pass one of these three tests), remove the pan from the heat and let the jam cool slightly. Spoon into clean jars (you should have enough for about 3 half-pint (8-ounce) jars, or a little more); fill almost all the way to the top. Close the jars and let cool to room temperature. Store in the fridge for about a month or in the freezer for up to 6 months.
    
Variations

Vanilla-Cinnamon Fig Jam: In step 2, stir in 2 teaspoons (10 grams) vanilla extract or paste and a cinnamon stick. Remove the cinnamon stick before canning.

Balsamic-Rosemary Fig Jam: In step 2, stir in 60 grams (¼ cup) balsamic vinegar and 1 teaspoon minced fresh rosemary.