ktrain
Moderator
You know I never thought of it that way.
I always make oversized batches of everything.
Good point.
My Mother's Fig Jam
- Thread starter TorontoJoe
- Start date
I always make oversized batches of everything.
Good point.
Fig Gazer
Well-known member
I almost always make one cup "breakfast batches " to eat right away and to do one variety tests at a time ! most varieties have unike although sutel jam taste differences , Also i heat a pyrex cup in oven to 375 to pour the boiling jam into ,this gives the batch a steral aspect except the top that in time dust and spores/bacteria will land on so cover with tin foil refregerate and eat within a week !
ktrain
Moderator
Nice, thanks for the tips Phil.
scott_va
Active member
I use the same recipe, but brown sugar is an interesting idea. Spices provide a change, but I don't like to overpower the fig taste. Having received a Bonne Maman advent calendar jam sampler, I was intrigued by the taste of the mirabelle plum/linden blossom combination and also a neighbor brought us lavender sugar cookies (sounded strange, but were delicious) so now I'm thinking about fig/edible flower combinations.
What varieties make the best jam? I've made varietal jams with Brown Turkey (better than nothing), Peter's Honey (mush), Hardy Chicago (decent), Celeste (excellent and might combine well with brown sugar), Black Madeira (fine but not overly special), and VdB (superb).
What varieties make the best jam? I've made varietal jams with Brown Turkey (better than nothing), Peter's Honey (mush), Hardy Chicago (decent), Celeste (excellent and might combine well with brown sugar), Black Madeira (fine but not overly special), and VdB (superb).
TorontoJoe
Administrator
I've never thought of making a variety specific jam. I usually just toss uneaten figs in the freezer and mix them all together when the season is over. It's also a great way to use those end of season figs that would never have the opportunity to completely ripen for fresh eating. That said, with our warm fall I had an abundance of I-258 this year. It made up probably 75% of the batch.... it's outstanding. My great aunt back in Sicily used to make an all white fig jam that was pretty awesome and quite different. I think I may start growing more of these just for that purpose.
scott_va
Active member
I started varietal jam because I thought the black madeira flavor might carry into jam. Now it’s mostly vdb although i will throw hc or celeste in some. I will try i258 if i get one to grow. I never thought about a white fig jam, now i may keep marseilles around another year.