Every now and then as I’m working on a new recipe in the kitchen I find myself stirring up old memories of my childhood. It’s funny how things like food, for example, remind us of special moments in our past. It’s really an amazing thing to think of food as a time capsule. A dish as ordinary as a piece of apple pie or a bowl full of spaghetti and meatballs can absorb such wonderful moments in time. The day I was setting up a photo shoot for this fig jam to post on the blog I came upon one of those very moments. Growing up I vividly remember always going to my Gram’s house to visit. My sisters and I would spend hours dressing up in her vintage hats and jewelry and stumble around the house in her high heels. Or we would play school and I would scribble on the large chalkboard and pretend to teach my sisters and brother some all important life lesson. The memories are endless and never cease to disappoint. One very fond memory I have is when we would sit at the kitchen table while she prepared us tea (with lots of milk and sugar) along with toast covered in jelly. Tea time at Gram’s was just the best. Twenty plus years later while I was standing in my kitchen spreading this fig jam onto a piece of toast I was smiling to myself. I hadn’t even realized at that very moment I was reminiscing. Sometimes I find that when I do miss her it helps to play back those little pieces of the past and remind myself that they’re all still a part of me. To me, this fig jam is just that, a sweet little moment in time that can be revisited each and every time I make it.
Total cook time: 1 hour 10 minutes
- 2 c mission figs, stems removed and quartered
- 1/2 c water
- 1/4 c honey
- 1/4 c lemon juice
- In a small saucepan over medium-high heat combine all of the ingredients and bring to a boil.
- Once boiling, reduce heat to low and let simmer covered but slightly vented for about 1 hour.
- Once figs have broken down and liquid is thick (you can test by touching a wooden spoon to the mixture and if it sticks it’s done) remove from heat and let cool for about 15 minutes.
- Place figs and sauce into a small food processor and pulse to break up fruit. This can also be done by hand with a masher if preferred.
- Store jam in a tightly sealed mason jar in the fridge for up to 2 weeks.