As anyone who has ever planted a fig tree knows, the approach of September ensures that a plethora of fresh figs is on the horizon. As delectable as figs are, they are doubly as delicate. A truly fresh fig rarely lasts more than a week, even under refrigeration, leaving all those beautiful, sensual and nutritious figs just wasting away. But fear not - for the expense of just a few hours in the kitchen, figs can be preserved for year-round enjoyment. This Pectin Free Honey Fig Jam is just one of the winning ways to make the most of your fig harvest.
Using Honey in Jams
When using honey to replace sugar in jams, keep in mind that the lighter colored honeys (like clover, tupelo or acacia) will allow more of the fruit flavors to be enhanced. The general rule of thumb is to use up to 2 cups of honey for each pound of fruit, depending on how sweet you would like your jam. Using honey in place of sugar in any jam recipe will help to boost its healthful properties but keep in mind that honey is still a sugar and is not an acceptable substitute for diabetics. While honey has a higher calorie count than refined white sugar (honey contains 64 calories per tablespoon to sugar's 46 calories) less of it needs to be used overall, generally 1/3 of the amount of sugar in any given recipe. Honey will also help fruits retain their jewel like colors when being preserved.
Selecting Figs for Jam
Of course the point of making jams is to preserve the succulence of the summer season. Figs that are ripe will be very fragile and can bruise easily. Nectar should be easily visible (or produced with a light squeeze) from the navel of the fruit (the bottom end). Figs will not ripen once they are picked so don't count on picking any a few days early and hoping they will ripen in time for your jam session. Fortunately, a few not-completely-ripe figs will be an asset to your jam as they will contain natural pectins that allow the jam to set-up (or thicken) without the use of commercial pectins. A handful of these almost ripe figs is all that needs to be added to the ripe harvest.
Pectin Free Honey Fig Jam
Makes 8 half-pint jars
6 cups finely chopped fresh figs (about 2 1/2 lbs)
4 cups light colored honey
2 tablespoons lemon juice
(optional: either 1/2 cup diced crystallized ginger or 1 cup chopped walnuts)
Combine figs, honey and lemon juice in a bowl. Mash together. Allow to stand for 1-2 hours, stirring occasionally.
Bring mixture to a boil over medium-high heat while stirring. Lower heat to medium-low and maintain a high simmer for 30-45 minutes, or until mixture is thickening. Be sure to stir occasionally to keep the jam from burning to the bottom of your pot. Skim any white foam off the top of the jam as needed. If using, add ginger or walnuts and simmer another 10 minutes.
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