Windfall Fig Confiture
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Author Notes: The windfall - a friend's fig tree - four pounds of perfectly ripe Brown Turkey figs. A favorite orchardist's clover honey. Aromatic organic lemons. Overgrown thyme in the herb garden. I cooked the confiture into a thick jam and jarred it up in 4 oz. jars. It's going to make a great gift at Christmas. And there were 2 additional 4oz jars that went into the fridge (didn't fit in the canner) and I can't keep my spoon out. I'm thinking as an accompaniment to Stoneyman Gourmet Farmer's Vache/Chevre. Or maybe warmed, spooned over vanilla ice cream. - MrsWheelbarrow
Makes six half-pints (or 12 4oz jars)
- 4 pounds fresh figs
- 3 cups sugar
- 1 cup floral honey, clover, apple blossom, wildflower
- 3 small, organic lemons
- 6 sprigs, fresh thyme
- Pour boiling water over the figs and let stand for 10 minutes.
- Lift the figs out of the boiling water, stem and quarter. Set aside.
- Wash the lemons well and slice very thin with a mandoline or very sharp knife.
- In a preserving or other 5 qt or larger nonreactive pan, add figs, sugar, lemons, honey and thyme. Bring to a boil that cannot be stirred down, and boil for 10 minutes.
- Pour mixture into a ceramic or glass bowl, cover with parchment, and refrigerate overnight.
- The next day, bring the mixture to a boil, then reduce and simmer 45 minutes or longer, until it is aromatic and thickened.
- Remove the thyme sprigs and fill hot jars with hot jam. Wipe the jars, place new lids and finger tighten rings. Process in a boiling water bath for 10 minutes.
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Fig Recipe
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over 1 year ago Austro-Kat
Thanks for the great recipe - we were in Croatia this summer, and there are fig trees every bursting with ripe fruit that no one seems to eat, so I asked for picking rights, and spent the vacation making jam, mmmmm!
over 1 year ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Lovely! How fortunate. A friend has figs right now, but it's raining too hard to pick them!
over 2 years ago Lizthechef
The name alone of your recipe makes me yearn for a spoonful. Markets full of figs now...
over 2 years ago Waverly
This sounds yummy. I've never had fig jam. I think I need to get on your Christmas list!
over 2 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
Hi Miss Ginsu, It's very easy! I've now made it several times, and the color is prettier with brown skinned figs, but the taste is equally wonderful with green skinned.
almost 3 years ago MissGinsu
Oh man, I love fig jams. Good on breakfast toast. Good for cheese plates. Just plain good. I haven't made one before, but this looks simple!