Blue Ribbon Fig and Thyme Jam

ribbonOn Friday, the first one of the new school year, I found myself feeling a little run down. I ate lunch and checked the updates on my phone only to find the most exciting message, “Your fig and thyme jam took first place! Woohoo!!!” I bounded into the other room to share the news with my colleagues. It was just the kind of news I needed to boost my spirits and get me to the end of the day.

fig_jamAfter winning my blue ribbon last year, I didn’t know what to expect. I was open to the possibility that it might not happen again and at the same time hopeful that I would end up with another blue ribbon under my belt. I am beyond thrilled that I did. I am beaming as I write this.

Since I can’t let y’all taste the winning jam, I wanted to at least share the recipe. It was a winner even before it won a ribbon.

Fig and Thyme Jam

Adapted from So Easy To Preserve
(a highly recommended preservation cookbook of safe and tested recipes)

Makes about 5 pints

About 5 pounds fresh figs (~ 2 qts. chopped)
3/4 cup water
6 cups sugar
1/4 cup lemon juice
1 teaspoon dried thyme

Prepare the Figs:

Rinse the figs and place in a large bowl. Pour boiling water over the figs and let stand for 10 minutes. Drain, stem and chop the figs.

Make the Jam:

In a large dutch oven or saucepan, add the figs, sugar, thyme and water. Slowly bring it to a boil, stirring occasionally until the sugar dissolves. Cook rapidly until thick, stirring frequently to prevent it from sticking. Check to see that the jam has reached the jelling point. (Click here for three ways to test if your jam is done.) Once it has reached that point, add the lemon juice and cook for a minute longer. Pour hot jam into clean, hot jars, leaving 1/4 inch headspace. *Process in a water bath canner for 10 minutes.

* Follow these instructions for safe water bath canning.

Enjoy!

Click here for adorable label ideas!

11 thoughts on “Blue Ribbon Fig and Thyme Jam

  1. Suzanne

    About how much does a batch make? Always good to have enough jars ready to go, and i’m not sure how much figs cook down – this is my first year to have any to play with.

    Reply
  2. Kristine K

    When you say to stem and chop the figs, do you just cut the stem tops off and chop the whole fig with the skin or do you peel the skin off?

    Reply

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