On 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.
After 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.
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