Description
These Fig Preserves with Fennel and Bay are prepared with fresh figs and flavored with fennel seeds and bay leaves. This fig jam makes a delightful spread for crusty bread and a tasty filling for a rustic tart.
Ingredients
Units
Scale
- 2 1/2 pounds just-ripe figs
- 5 cups granulated sugar
- 2 Mediterranean bay leaves (I used dried leaves)
- 1/4 teaspoon fennel seeds
- Zest of one large lemon
- 3 tablespoons bottled lemon juice
Instructions
- Wash the figs and gently pat them dry. Trim their stems and cut them in half.
- In a large, heavy, stainless-steel saucepan, gently mix the fig halves with the sugar. Let the mixture rest at room temperature for 12 to 24 hours.
- The next day, place a small plate in the freezer (to be used to test for gelling).
- Sterilize 6 half-pint (8 ounce) mason jars, along with the lids and screw rings. Fill a canner with water, and set it over medium-high heat. Let it come boiling.
- Place the lids and rings in a small pan and cover with water. Bring the water to a boil, then turn off the heat, and set the pan aside while you make the preserves.
- Place the preserving pan with the fig/sugar mixture over medium heat. Gently stir in the fennel seeds, lemon zest, lemon juice, and bay leaves. Continue stirring occasionally until the sugar is fully dissolved.
- Raise the heat to medium high and continue cooking the mixture while stirring constantly. Once the preserves have reached the boiling point, let them boil for 5 minutes, until the syrup reaches the thread stage (230 degrees F., if using a thermometer) or test for gelling using the plate method.
- Using the plate method to test gelling: Remove the plate from the freezer and place about a teaspoon of jam on it. Put the plate back in the freezer for about 2 minutes. Remove it from the freezer and gently push the edge of the jam with your finger. If it is properly gelled, the jam should wrinkle a bit. If it is still runny, continue cooking the jam for 5 minutes more and test again using the plate method.
- Remove the pot from the heat and allow the preserves to rest for 5 minutes before ladling into the jars.
- Place the hot jars on a kitchen towel on the counter. Using a canning funnel, ladle the preserves into the half-pint jars, reserving ¼ inch (6 mm) headspace. Using a non-metallic spatula, remove any air bubbles. Tear the bay leaves and divide them between the jars.
- Using a clean damp cloth, wipe the rims of the jars clean. Place the lids and screw bands on and tighten to finger-tight only.
- Using a jar lifter, place the jars in the canner. Process the jars for 10 minutes in a boiling-water bath. (Add 1 minute more for every 1,000 ft. above sea level).
- Remove canner lid. Wait 5 minutes, then using the jar lifter, remove the jars, and let them sit on the kitchen cloth on the counter for 24 hours to cool and ensure they are sealed correctly. You should hear the lids pop if they are sealed properly.
- Place the sealed jars in a cool, dry place for storage for up to a year. If any of the jars do not seal properly, place them in the refrigerator. They will last for a couple of months in the refrigerator.
- Category: Jam