Sweet + Savory Fig Jam
People often ask me what it was like to grow up in Hawaii.
What can I say? Warm beaches, tropical fruit stands, and frolicking in the sun. Everyday.
But I missed out on things, too. Like, shopping for winter coats. Taking family road trips to the Grand Canyon. Learning to ski on snow days.
Now that I live in warm-beach-less-tropical-fruit-less-generally-sun-less Oregon, I’m making up for lost time.I still haven’t gone on a road trip or learned to ski, but I’ve learned to can, gosh darn it.
I like knowing what’s in my food, and I also enjoy the satisfaction of doing something that gives you payback all year long. Perhaps it’s a control thing. Aaanyway, I make a variety of different jams, butters and pickles over the course of the year.
Sam can make fun of me, but the only complaint I’ve ever heard from him is that I didn’t make enough pickles.
In years past, I didn’t have real canning equipment. So I’d have to freeze or refrigerate the jams. However, my in-laws gave me a gift certificate to Sur La Table for my birthday this year, and I practically sprinted to the store to buy a canning set.
Halleluiah for in-laws! Yup, I said it.
My first attempt at “real” canning [via the boiling water method] was the Fig Jam recipe that I’ve been eyeing for months in a beautiful canning book called Put em Up. I was pretty impressed with the results. We’ve used the fig jam on just about anything you can imagine But my favorite combo? Grilled cheese with turkey and fig jam.
Has anyone else used a recipe from Put em Up? I’d love to know how it turned out. I’m ready for my next canning extravaganza.