Raspberry and Fig Jam

Making homemade jam is a little bit like finding true love.

Some people think it's not worth the trouble. That it's too much work, too difficult, too time-consuming. And with all those hot juices bubbling away, there's a good chance you might get burned.

Wouldn't it be easier when the craving hits you to just pick up a jar somewhere? There are lots of jams to choose from, it doesn't require much thought, and if you pick a decent one, it can be rather pleasant to wake up to (or so I've heard). Plus, it's sort of fun to try out the different flavors.

Of course, there are some drawbacks to the quick jam fix. For one thing, there is no commitment. It's just a fling. Sure, you might enjoy it for a while, but the attraction is fleeting. Admit it... you really can't see yourself making breakfast with that jam every day.

Also, the kind of jam you pick up off the shelf is, well, easy. That's part of the appeal, right? But in the back of your mind, you know it's not the one you've been hoping for. It might look good, it might even taste good, but you probably wouldn't bring it to brunch at your parents' house. Plus, there are lots of people who have picked up that very same jam in the very same store -- dozens, maybe hundreds of times. When you start to think about it, that kind of jam is a little seedy.

But this. This, my friends, is a different kind of jam entirely. You know from the moment it first touches your lips that this one is special. It's the kind of jam that makes you go weak in the knees. A jam so soulful , you're proud to show it off to your friends and family. So sweet, you can hardly wait for the next spoonful. And so seductive, the memory of it brings a blushing smile to your face for the rest of the day, leaving others to wonder what secret you're hiding. It's the kind of jam that people envy.

To be sure, homemade jam requires time and care. There's always the possibility that it might not work out exactly as you planed. But just like love, when something is this good, it's worth the effort.

Raspberry and Fig Jam
Adapted from the Ball Blue Book of Preserving recipe for fig jam.

Due to a rather mild summer and an unusually warm fall, raspberry season has overlapped with fig season where I live. I am also lucky to have an enormous black Mission fig tree nearby, so this wonderful jam was a tree-to-table endeavor. Note that figs do not ripen any further once picked, so whether you are foraging or buying, choose fruits that are dark and plump, and make the jam soon after bringing the figs home. 

They say figs are an aphrodisiac. I don't know if that's true. I do know that together with hot espresso and some toast spread with soft chevre, this jam makes a light, indulgent breakfast... perfect for a romantic rendez-vous. How you spend the rest of the morning is up to you.

Use organic whenever possible.

1 kettle of water
2 1/2 pounds black Mission figs
4 cups crushed, fresh raspberries (about 1 quart whole raspberries)
6 cups granulated sugar
1/4 cup + 1/8 cup water
1 lemon - zest and juice (at least 1/8 cup juice)

Prepare the figs. Bring a kettle of water to boil. Place figs in a non-reactive pot or heat-proof bowl. Pour just enough boiling water over the figs to cover. Let stand 10 minutes, then drain, stem and chop figs. Measure 2 quarts of chopped figs (reserve extra figs, if any, for another use).

Prepare a boiling water canner that is tall enough to ensure you have at least 2" of water covering the top of your jars, plus space to allow for a hard boil without slopping over the rim.

Make the jam. Combine figs, raspberries, sugar and water in a large, non-reactive pot. Bring slowly to a boil over medium-high heat, stirring until sugar dissolves. Keep the mixture at a full boil, stirring frequently as mixture thickens, 30-50 minutes. Mixture should reduce by about half, and reach the gelling point. Stir in lemon zest and juice; cook 1 minute longer and remove from heat. Ladle hot jam into clean, hot jars.

For Ball or Kerr style jars, leave 1/4 inch headspace. Wipe rims clean and top with hot lids. Screw bands onto the jars just until finger tight.

For Weck jars - such as those pictured above - leave 1/2 inch headspace. Wipe rims clean and top with glass lids to which you've already attached the rubber rings. Clamp shut.

Process jars in a boiling water canner (212°F / 100°C) for fifteen minutes. Remove jars immediately and set upright on a clean towel or wooden surface, away from drafts. Let jars sit undisturbed for 12 hours. Carefully remove metal bands (Ball/Kerr) or clips (Weck). Check for proper seals. Label the jars and store in a cool, dry place for up to a year.

Yield: about 8 half-pints.

You might also like:

"Canning101: Weck Jars" from Food in Jars
Raspberry Jam from The Blue Chair Jam Cookbook (via Leite's Culinaria)
California Fresh Fig Growers Association

 

Comments

[Jessica@The Literary Foodie]

I know exactly what you mean, and I think our weakness is the same. Just finished canning a bunch of lemon fig jam last week, which I will be posting on soon. Figs were one of my happiest surprises when I moved here. They take jam to a much higher level.
P.S. now that most of my canning is done, I am jealous of your jars.

[Randy]

I love your jam to.

[Dawn (KitchenTravels)]

Hi Jessica - Oooh, lemon fig jam? Sounds delicious. Can't wait to see your post! This is my first time canning w/ Weck jars. They are a bit pricey, but so pretty. I am completely infatuated with them!

[Heln DiPasquale]

Yum,yum,yummy !!!!!! Your photos are so pretty! You have become quite a writer!! Wish I could come to breakfast . Save some for my next visit,o.k.

[Stephanie]

Great minds definitely think alike! I love the idea of figs and raspberries together in jam. I also love the Weck jars - they're so pretty. Did you find them locally or did you get them online?

Also, the photos in this post are lovely. Great lighting outside and I love the way you set the scene with all your props in the second half of the post.

[Dawn (KitchenTravels)]

@Heln - awww, thanks Mom. xoxo

@Stephanie - the Weck jars really are so pretty. I haven't found a local source for them; I ordered mine online directly from the Weck site (link is above in the recipe portion of the post). I saw somewhere that Tyler Florence is carrying Weck jars at his shop in Mill Valley, but they don't show up on his website. http://www.tylerflorence.com/shop/

If you find them here in town, let me know!

[Bhavani G Murugesan]

HI Dawn,

I just wrote to your Hanson email bugging you for the pastry cream recipe but it bounced back. Have you moved?

[Dawn (KitchenTravels)]

@Bhavani - hey there! I am taking a leave from private practice. You can reach me through my blog: kitchen(dot)travels(at)yahoo(dot)com

Below is my recipe for pastry cream. Let me know how your tart turns out!

Crème Patissiere (Pastry Cream)
Makes about 1 ¼ cup, enough for a 9” tart.

1 ¼ cup whole milk
2 large eggs
¼ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
pinch Kosher salt
1/2 teaspoon vanilla extract

1. Bring milk to a boil over medium-high heat in a heavy-bottomed saucepan, stirring frequently to avoid burning.

2. Meanwhile, whisk eggs and sugar in a medium bowl. In a separate bowl, sift cornstarch, flour and salt together. Add to egg mixture and whisk until smooth.

3. When the milk boils, remove from heat and add slowly to egg mixture, whisking constantly to prevent the eggs from curdling.

4. Pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly, until boiling and very thick. Remove from heat and whisk in vanilla.

5. Cover the surface of the cream with plastic wrap or wax paper to keep a skin from forming. Cool. Refrigerate until ready to use. Keeps 3-4 days.

[Karin@bbqfans]

I always like making my own jam. It is more of a family project than a solo effort. We usually use whatever fruit is in season. Sometimes we are fortunate enough to have a few things available in our garden that we can use, such as mangoes.

However it's been quite a while since I've done anything like that. Reading this has encouraged me to do it again. I have to find the time- and get myself ready for the stirring ;-0

Your raspberry and fig jam looks lovely.