TorontoJoe
Administrator
Just shy of 5kg (11 lbs?) of figs. Never done it with this many I-258’s. Should end up a lot darker than last year’s batch
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Getting My Jam On!
- Thread starter TorontoJoe
- Start date
ktrain
Moderator
Figgerlickinggood
Well-known member
TorontoJoe said:Just shy of 5kg (11 lbs?) of figs. Never done it with this many I-258’s. Should end up a lot darker than last year’s batch
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TorontoJoe
Administrator
Going for hours now. I think it’s ready for canning. Smells awesome!
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TorontoJoe
Administrator
Going for hours now. I think it’s ready for canning. Smells awesome!
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Figgerlickinggood
Well-known member
All you have left to do is pour in some of that "The Last Drop" Scottish whiskey and you could sell that jam for $4,375.00 per jar.
TorontoJoe
Administrator
I love it on toast. But also on a cheese board. Dab a little on a sharp cheese. The sweet and salty combination is knee buckling.
I think my favourite part of this is you can use figs that would otherwise not be ideal for fresh eating. As long as they’ve drained their latex they’re perfect for jam.
I think my favourite part of this is you can use figs that would otherwise not be ideal for fresh eating. As long as they’ve drained their latex they’re perfect for jam.
TorontoJoe
Administrator
GoodFriendMike
Moderator
Looks awesome. I normally don't eat jams and jellies. But fig jam is very good. Something else I don't really eat is bagel's. But put the two together with some creamcheese. Yummy. Now I am hungry.
TorontoJoe
Administrator
Here they are. 18 jars worth. The colour is really nice too. It turned out perfect. Nice seed crunch and the lemon juice balances out the sugars nicely.
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TorontoJoe said:Just shy of 5kg (11 lbs?) of figs. Never done it with this many I-258’s. Should end up a lot darker than last year’s batch
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It looks divine! What are some of the varieties you included? Are there some you prefer over others?
TorontoJoe
Administrator
Tridrama said:TorontoJoe said:Just shy of 5kg (11 lbs?) of figs. Never done it with this many I-258’s. Should end up a lot darker than last year’s batch
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It looks divine! What are some of the varieties you included? Are there some you prefer over others?
This one had maybe 75% I-258. The balance was a mix of WM #1, Bissirri #3, Dalle Muro di Tropea, Nero di Rocca and probably some Impellezzeiri
I don't prefer any specifically for jam but I like more darker than lighter. For a few weeks I've been stemming and freezing anything we didn't eat fresh. I took them out of the freezer last night. Put them in the pot this morning and simmered them down very slowly.
RedRockFig
Member
Nothing better than homemade fig jam on warm crusty homemade bread just out of the oven. Add a little Gorganzola cheeze for good measure. Life is good with fig jam.
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TorontoJoe
Administrator
RedRockFig said:Nothing better than homemade fig jam on warm crusty homemade bread just out of the oven. Add a little Gorganzola cheeze for good measure. Life is good with fig jam.
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That's so hot!