Fig Jam

You're going to have to trust me on this, even if you think you don't like figs, you'll love fig jam. It's sweet and delicious. It's especially yummy with spreadable goat cheese on yummy bread.

3 1/4 lbs fully ripened figs
1/2 cup lemon juice
1 t lemon rind, grated
1 pkg pectin (MCP brand or Sure-Jell)
7 1/2 cups sugar (do not try to alter the amount of sugar, I know it's a lot)

Trim stems from figs. Grind or chop figs and place in a 6 quart sauce pan. Add lemon juice and stir. Add pectin and stir until dissolved. Place figs over high heat and cook until a hard boil is reached. Immediately add all of the sugar (I measured and placed it in a bowl before I began cooking the figs). Bring back to a quick rolling boil that will not stir down. Cook 1 minute.

Remove from heat. With a metal spoon skim off the foam that has formed on top. Ladle into prepared glass canning jars* leaving 1/2 inch of room on the top. Cover with lids and rings. Freeze.

*To prepare jars for canning/jam, wash well in hot soapy water. Rinse and allow to dry completely.

Placed into cute glass jars, this would make a great gift for Christmas, etc.

A Figgy Treat

Thanks to Meggie (and Susan at her work) for teaching me this recipe.

Figs, stems removed and halved
Gorgonzola (or blue) cheese, sliced
1 fresh lemon
honey

Place figs on a jelly roll pan cover in foil, split side up. Cover opened figs with a small amount of fresh lemon juice. Top each half with a slice of Gorgonzola cheese. Drizzle figs with honey. Place under broiler for 3-5 minutes, until cheese begins to melt. Serve immediately. This would make a great appetizer or dessert.