It's fig season. We were the lucky duck recipients of a bag of fresh figs from our friend, Brenda, who picked them at her mother's house in Reidsville, South Georgia. My mom has a delicious recipe for Refrigerator Fig Ginger Jam, so we thought it would be a great way to use our figs.The figs were so tender and soft that I let the kids chop them up themselves. It was their first time ever getting to use a sharp knife in the kitchen and they did great keeping their non cutting hand far away from the cutting area.
This is one of those recipes that is so easy that the kids were able to do every step themselves. They squeezed the lemons and pulled the stems off the figs and measured and stirred all the ingredients together.
We filled our jars and are so proud of our finished product. Delaney helped me decorate all the labels. The jam is delicious. Last night we made grilled cheeses with the jam, bacon, and swiss cheese!
Here is the recipe in case you'd can get your hands on some fresh figs this summer:
4 C coarsely chopped fresh figs (about 14 large)
2 C sugar
1/3 C water
¼ C fresh lemon juice (plus thinly sliced lemon halves including rind)
3 T chopped crystallized ginger
¼ tsp. salt
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until thick, stirring frequently. Cool. Pour into airtight containers. Makes 3 cups (or 3 jelly jars)
Refrigerate in airtight containers up to six weeks
2 C sugar
1/3 C water
¼ C fresh lemon juice (plus thinly sliced lemon halves including rind)
3 T chopped crystallized ginger
¼ tsp. salt
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until thick, stirring frequently. Cool. Pour into airtight containers. Makes 3 cups (or 3 jelly jars)
Refrigerate in airtight containers up to six weeks
