Summer is the best and worst time to can all those yummy fruits and vegetables. It’s the best because everything is so beautiful, ripe and abundant, from berries to stone fruit to cukes and beens.
It’s the worst because not only is it a hundred degrees outside but it’s a hundred degrees in your kitchen as well. What with the water bath boiling, the jar lids simmering and your preserves going at a rolling boil it takes a bit of crazy to can in the summer.
My crazy is the nighttime. I absolutely love staying up late to can or prep the kitchen for canning. Everyone is asleep and I can have whatever movie or music I want blaring on my kindle (without headphones:) There’s a peace that comes with the methodological process of canning. Once you’ve been doing it for so long you almost don’t have to think about any of the steps.
This time though I did have to refer back to an old recipe of mine from my first version of this blog, for Baldamic Fig Jam. I haven’t made it in a few years and I’ve been craving it for a while. I almost even bought some fig preserves at the store but really wanted that Balsamic which adds a richness of flavor.
Luckily I happened upon Trader Joes this weekend and they have 2lb containers of figs for $4.79! Woot woot! I bought 3 of them, 2 for jam and 1 for us to enjoy. Maiyo loves them so that’s always a plus!
Here’s the jam recipe and as always I have some for sale (I’ll update my webstore soon!)
Balsamic Fig Jam
Makes ~ 48oz
2 lbs Figs (Chopped)
2 1/4 C Sugar (Divided)
1/2 C Balsamic Vinegar
1/8 Tsp Kosher Salt
1 1/2 C Water
2 Tbsp plus 1/2 tsp Low-Sugar Pectin
-Combine Figs, 1 cup Sugar, Balsamic Vinegar & Salt in bowl, cover and let macerate in refrigerator for a few hours or overnight.
-Combine 1/2 cup Sugar & Pectin in small bowl, set aside.
-Add water and 3/4 cup Sugar to mixture and cook over medium heat, constantly stirring, until it boils rapidly for about 10 mins.
-Add in Pectin/Sugar and bring back to a rapid boil for 1 minute.
-Lower heat to low and let sit another 5 mins.
-Poor into sterilized jars and process in water bath 10 mins or store in refrigerator.