It was back into the kitchen, today for a small batch of jam – Fig and Peach, to be precise!
The figs were a total impulse buy at Trader Joe’s the day before – as was the bag of peaches.
Figs are a favorite of mine – super-versatile either sweet or savory – and since they have a short season, I grab ’em when I see ’em.
The idea came about when Victor ate one of the peaches. He said I needed to do something with them because they were mealy. We’ve been getting the vast majority of our produce – including fabulous berries and stone-fruit – at our local farmstand. I know better than to buy fruit in bags… But… we were here…
I had a pound of figs and almost two pounds of peaches… Jam-Time!
I actually did make jam – not preserves – but Preserves fit on the label better. It’s all about the label…
Fig and Peach Jam
- 1/2 lemon (unpeeled), seeded and thickly sliced
- 1 pound fresh figs
- 2 pounds peaches, pitted
- 2 1/2 cups sugar
- 2 tsp ginger paste
- pinch cinnamon
- pinch cloves
- pinch salt
Finely chop lemon in processor. Add figs and peaches. Pulse until fruit is coarsely pureed. Add sugar spices and pulse to mix.
Transfer mixture to heavy large saucepan. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes.
Fill hot clean jars and process in water bath for 10 minutes.
Those mealy peaches played perfectly with the figs – a not-too-sweet jam with just a hint of spice.
I’m liking small-batch canning!
