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Encanto Farms Nursery > Topics > First time making fig jam (mouth-watering pictures!)
 
 


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FiggyFrank

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Posted Reply with quote  #1 
My MBVS tree just won't stop this year.  Every day I'm picking at least 3 figs.  Today, I picked around 20 figs.  It came out to be just over a pound after removing stems.  The actual jam came to 12 ounces.
The fruit is unpredictable this time of year, meaning the flavors can be all over the place.  I decided it was a good time to make some fig jam.  It came out great!  I used a very simple recipe, found here: http://www.foodandwine.com/recipes/fig-jam


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Frank
zone 7a - VA
Allora

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Posted Reply with quote  #2 
That looks really good. As I was looking at the pictures, I thought the jam would be good on english muffin, then I saw your English muffin picture!
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Valerie
New York, zone 6b
ateeeq

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Posted Reply with quote  #3 
That looks truly mouth watering Frank. Thanks for sharing.
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Woodbridge, VA Zone 7b
SCfigFanatic

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Posted Reply with quote  #4 
I made fig jam till I got sick of making it this year.
Friends and family love it.
It is a new flavor to most.
It will be enjoyed all winter here,
Thanks for posting.

Doug
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VeryNew2Figs

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Posted Reply with quote  #5 
Oh, Frank.  That does look good.  It's always nice making something special more special.

And you, Doug, with your, "I made fig jam till I got sick of making it this year."  I just wanna kill 'ya...or temporally take over your body so I can eat some of your 52 lbs of ripe figs instead of my paltry 6 with maybe 4 more coming - figs that is, not pounds of figs.  You lucky you ;-)
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Cheryl
Chicago, Zone 6a (That's what they say, but it still feels like 5)
Growing:  Hardy Chicago, Black Mission, Brunswick, Kadota, Ischia Green, Desert King, Osborne Prolific (slow but steady), Malta Black, Violette de Bordeaux, Texas Everbearing, Beall, White Adriatic, Nolo Pink Eyed Lady.
Rooting: Ronde de Bordeaux, Celeste, Nero 600 m, Violetta Bayernfeing, Marseilles Black VS, Celeste.
Jsacadura

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Posted Reply with quote  #6 
Really nice, Frank.

My wife has also made a few jars of fig jam this year. And each variety gives a different taste and they are all delicious specially on fresh baked bread. I'm looking forward to some of my new varieties start producing enough figs for her to try them.
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Jaime - Zone 9b - near Caldas da Rainha - Portugal
Wish List: São Luís, Valamandil, Sofeno Tradicional, Cótio, Cavaleiro, Belmandil, Coll de Dame de Ciutat, Strawberry Verte, Marabout, Sihagi.
tinyfish

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Posted Reply with quote  #7 
Thats making my mouth water.
Frankallen

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Posted Reply with quote  #8 
Hey Frank, very good job! Simply looks delicious! Great Photos, keep 'em coming! : )
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Frank from Bama-  Zone 7-b Alabama

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"Live as if you were to die tomorrow. Learn as if you were to live forever".

Mahatma Gandhi
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Posted Reply with quote  #9 
Cheryl, "And you, Doug, with your, "I made fig jam till I got sick of making it this year."  I just wanna kill 'ya...or temporally take over your body so I can eat some of your 52 lbs of ripe figs"

if you lived any closer I'd have you pick your own.
I actually got sick of picking figs and have just kinda let em go.
I now know I have too dang many figs, but I just do not know when to stop.
Always want more.
Every year my harvesting increases by loads as newer trees mature.
Hang in there, it just takes a few years. I built my orchard up in 5 years of
starting cuttings.

Doug
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wbni59

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Posted Reply with quote  #10 
That looks pretty darn good!
VeryNew2Figs

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Posted Reply with quote  #11 
Doug:  If I was any closer I'd take you up on the offer.  It's really hard for me to imagine having that many unwanted figs.  Too bad you can't give your surplus to somebody who could use it.   That's what some of the food based organizations around here do, they'll glean community gardens and fruit trees in private spaces and donate the collections to food pantries.
(Meant to say temporarily take over your body in the prior post)

FiggyFrank:  Sorry I got a little off track.  I had one fig today from my oldest Hardy Chicago (started last May).  The exterior coloring was exactly the same as your MBVS, and it was really good.
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Cheryl
Chicago, Zone 6a (That's what they say, but it still feels like 5)
Growing:  Hardy Chicago, Black Mission, Brunswick, Kadota, Ischia Green, Desert King, Osborne Prolific (slow but steady), Malta Black, Violette de Bordeaux, Texas Everbearing, Beall, White Adriatic, Nolo Pink Eyed Lady.
Rooting: Ronde de Bordeaux, Celeste, Nero 600 m, Violetta Bayernfeing, Marseilles Black VS, Celeste.
SCfigFanatic

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Posted Reply with quote  #12 
Cheryl, it's end of season pretty much.
Donating a dozen figs here and there would be more time consuming than it would be worth.
It is deer season, I'm letting them get a taste before I hunt in my back yard.

Sorry Figgyfrank

Still great looking jam.
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South Carolina zone 7b-8
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rogerfwright

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Posted Reply with quote  #13 
LOOKS GREAT  WAY TO GO
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PeterC

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Posted Reply with quote  #14 
wow! never saw fig jam before!  this looks awesome!
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Growing: Sal's Corleone, Brooklyn Unknown, Peters Honey, White Kadoda, Brown Turkey, Black Mission,  Deanna, Green Irchia, Hollier, Sals E

Wanted: A very cold hardy fig, Hardy Chicago or Celeste

Zone 7  Long Island
FiggyFrank

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Posted Reply with quote  #15 
Thanks for the comments, everyone!  The first jar is gone.  I simply spooned it.  HA!

Doug:  You would make a great neighbor!  :)
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Frank
zone 7a - VA
Smyfigs

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Posted Reply with quote  #16 
Frank, your jam looks absolutely delicious!  I look forward to the day I have enough figs to enjoy a few in one day but maybe even to make jam like you :-D!
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FiggyFrank

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Posted Reply with quote  #17 
Thank you, Meg!
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Frank
zone 7a - VA
joann1536

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Posted Reply with quote  #18 
The jam looks delicious!  It'll keep you going over the winter...at least a week of it.
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USDA Zone 9b
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macmike

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Posted Reply with quote  #19 
Looks good Frank! Hope tastes good as it looks.
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Mike Hughes, D.Min., Th.D. - Minister  Springhill church of Christ 902 Janice Dr. Springhill, LA. 71085
Rooting: LSU Hollier, Kadota, LSU SY, MB VS, EBT, Ronde de Bordeaux, Emerald Strawberry, LSU Purple, Mission, JH Adriatic, Strawberry Verte,  Osborn, chicago Hardy
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Mamma2

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Posted Reply with quote  #20 
Frank your jam looks fantastic! I do not have enough figs yet but for future reference, how did you make your jam? DId you use any pectin or if it just figs and sugar? HOw long did you cook the batch?
HAs anyone tried to make a fig wine or beer? Just curious
Mamma2

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Posted Reply with quote  #21 
And NOW I see the recipe...haha
bluns55

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Posted Reply with quote  #22 
Frank your jam looks delicious, hopefully I will have enough next year to make some jam.  I have put some figs in the freezer this year but expect those will not make it beyond snacking.
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Brenda  zone 6b East Tn
I have in pots Celeste, Negronne, CdD Gris    cuttings started this yr Sumacki (I hope), Alma & Brooklyn White.
Wish list:  Rose Noire, LSU Hollier, Green Ischia, Rmali, Battaglia Green, Italian Golden Honey, RDB, Matta, Red Lebanese or any that do well in this area.
Esteban_McFig

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Posted Reply with quote  #23 
Quote:
Originally Posted by Mamma2
Frank your jam looks fantastic! I do not have enough figs yet but for future reference, how did you make your jam? DId you use any pectin or if it just figs and sugar? HOw long did you cook the batch?
HAs anyone tried to make a fig wine or beer? Just curious


Well, there is this:. http://baronnahmias.com/products/mahia/

I haven't tried yet, but I want to

And FiggyFrank, thanks for the recipe referral and the mouth-watering pics
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Stephen A.
Phoenix, AZ (Zone 9b)
Wish list: Syrian varieties, esp. Abyad, Barada, Hmari, Sefrawi, Sumaki. Ok, well also Moroccan varieties, whichever are best
DevIsgro

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Posted Reply with quote  #24 
Figpig66 makes fig wine. Btw depending on the fig size they are using 30-48 figs per bottle to make that.
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Currently growing 50-60 varieties, this season's cuttings dependant. Hopefully I'll get to taste a few more this year...
DevIsgro

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Posted Reply with quote  #25 
Quote:
Originally Posted by SCfigFanatic
I made fig jam till I got sick of making it this year.
Friends and family love it.
It is a new flavor to most.
It will be enjoyed all winter here,
Thanks for posting.

Doug



Doug would you mind sharing your jam recipe?
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Currently growing 50-60 varieties, this season's cuttings dependant. Hopefully I'll get to taste a few more this year...
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