Fresh Fig Jam… Plain Ol’ Friggin Figalicious

Figs… oh sweet delicious amazing figs.

I was just up north around Chico, Ca. visiting my mom last week.  I love going up there for three simple reasons:

1- Well naturally I get to see my mom… I always love that.  And as of recent, my brother and his kids live near, too… so it’s a family fest of fun.  {A crazy group we are… but good crazy.  And food crazy- I like that, too.}

2- She lives on a river.  Literally, it goes right through her yard.  I love nature and its crazy sounds… so sleeping alongside the sound of water surrounded by nothing but trees and forest creatures makes me happy.  {Except for the wild turkeys that run across the road… I can’t tell you how many of those I have almost killed.  Little gobblers need to keep a better look out!}

3- THE FRESH FOOD.  My mom’s property is literally surrounded with produce galore… figs, olives, peaches, greens, veggies.  You name it, she likely has it growing somewhere within a hundred feet.  This, I tell you, makes me one happy little girl.  So whenever I go up there, I come home with buckets and buckets of fresh-picked deliciousness.  And the figs… oh the figs {sigh}.   So so delicious.  Or dare I say figalicious.

So with this plethora of figs in hand, I came home.  I was eating and eating and scarfing figs like a mad woman, but still the fig pile didn’t seem to go down.  You see this fig tree here?  I’m pretty sure we picked the whole tree.  {Wow, I really should brush my hair next time I go out in the world with a camera nearby.}  Anyhoo, figs were oozing out of my refrigerator for days, days I tell you.  There was only one thing I could do as I saw it.  So jam they became.

I aimed for a super simple jam.  No frills, no crazy ingredients.  Just figs, water, lemon juice, sugar (or honey), vanilla, and a dash of ground cloves.  The cloves are optional… they add a slight Christmas-y flair.  I personally like that, but if you don’t simply don’t put it in 😉  The jam is great as a topping on yogurt {as pictured up top- with Greek yogurt, honey, & walnuts… a perfect breakfast bite}, on toast (I spread it over toast and goat cheese- yummm), over ice cream, or on pancakes/waffles.  Enjoy it anyway really. 🙂

Aren’t figs beautiful?!  Yes, they’re a little Georgia O’Keefe at times, but man I just love them.  Green ones, purple ones, black ones… I love them all.  All I tell you.

{Makes a couple jars of jam}

Heat the water in a small pot over medium heat

Add the sugar (or honey)

Let cook until sugar dissolves (you basically just made a light simple syrup)

Cut the stems off of each fig and then quarter them (or just give them a rough chop)

Add the figs to the water

Cook for about 5 minutes, until the figs have softened and cooked down a bit

Add a pinch of ground cloves (optional- see intro. above)

Let the figs come to a light boil and cook for about 20 minutes, stirring every so often

Remove the jam from heat and let cool

It will thicken as it cools

Once cool, scoop the jam into jars