Thank you, thank you, thank you, oh CanJam! All this time I have been pooh-poohing fancy, foodie-oriented artisanal preserves, in favor of my work-a-day, practical, frugal canned goods. I have been a fool. Food in Jar’s announcement of herbs as the starring ingredient for the April canjam practically gave me hives. I found the admonition to stay away from pestos (because they have to be pressure canned) depressing, and the only other practical thing I could think to do was to make a vinegar—and since vinegars are shelf stable, there’s really no point in canning them.
And then I remembered my deep (and deeply repressed) longing for Laundry Etc.’s Lemon, Fig, & Lavender Marmalade. Somewhat ironically, the recipe was posted for the January canjam (citrus)…but since it stars lavender, it counts! An Americanized, simplified version, complete with the Doris and Jilly Lazy Approach To Marmalade Making™ follows. It’s really, really, really good.
And, dear ones, this time I remembered to make a 4-oz jar just for you. Leave a comment by May 1 to enter. As always, the winner will be selected by random number generator.
Lemon Lavender Fig Jam
7 unwaxed lemons
About a pound of dried figs
1/3 c. dried lavender flowers (from last year’s garden, of course)
3 c. sugar
1) The night before you plan to make the jam, slice the lemons thinly and remove the seeds. Chop them. Throw them into a pot with water to cover. Simmer for 5 minutes, then turn off the heat. Meanwhile, chop up the figs and toss them into the pot. Wrap the lavender up tightly in cheesecloth and toss that in, too. Let everything sit overnight.
2) Remove the cheesecloth from the pot squeezing to remove the extra liquid. Discard. Stir in the sugar and turn up the heat. (Meanwhile, start your boiling water bath and sterilize your jars. I needed 4 half-pint jars and 2 4-oz jars.) Stir frequently until you reach the gelling point.
3) Transfer the hot jam to the hot jars and adjust two piece lids. Process in a boiling water bath for 10 minutes (or not, if you’re British).
A note on reaching the gelling point: I had a hard time find finding it, and I think I may have sailed just past it. Fortunately, it’s a pleasing texture, more like membrillo than gooseberry glue. Now if you’ll excuse me, I have to go buy some Manchego to eat this with.
I want!
I feel quite honored that my recipe inspired you and that you have made it your own. Bit of a pain that I have none of my batch left as I want to try some with Manchego, a good accompaniment choice which should work beautifully.
Sailed right past the gel point. Lol…I like that. I’ve done that before. I’ll have to remember that. This one sounds really interesting.
mememememmemememme ohhhhh I love figs. this sounds glorious.
It’s a great recipe, Gloria. I just have trouble following directions. Maybe you’ll win the jar and can report on the difference? I suspect mine is less sweet.
Figs…mmm…I have to try canning some figs.
utilitarian goats making fancy preserves. i love it! it suits you.
that little jar looks cute, and i too bookmarked gloria’s recipe. what a combo!
and just so you know, i meant utilitarian as the utmost compliment!
Oh pick me please. I love anything lavender!
A tiny French lavender plant just went into your neighboring plot yesterday! With any luck it will grow up to be jam.
Now, the fig trees I was lusting over at greensgrow…
I keep making savory items for Woodman – I have GOT to start making some sweet things – I’m drooling over this recipe – I need to try it!
Sounds great! I would love to taste it!
This looks great. I didn’t manage this time round thanks to the new baby but I did want to make something with lavender!
i never think to use dried fruits in preserving. not sure why–this looks delicious! it is currently lavender season in texas so i’ll get on it–thanks!
What a nice looking jam.
Sold! I’ve recently rediscovered figs and while I haven’t tried anything like this, I love what they do combined with “ordinary” ingredients. This sounds heavenly!
I was actually able to stick with the “seasonal, local” mantra this month, but nothing nearly as astonishing as this! (Wouldn’t mind scooping up that little jar, my ownself)
Sounds great.
doris- only just found you via food in jars, but i wanted to say that rhubarb was in a few stalls today at the union square market in nyc in answer to you question in the comments section of the can jam post. i imagine it will be in philly this week?
Holey Bam.
A fig I am, Ma’am
I’d love to play
a staring role
in CanJam’s jam
Oh yes, I was going to comment anyway…but wow oh wow, to get a sample first. I just planted two fig trees yesterday and I for sure will copy down your recipe! It sounds divine!
I’d love to try the fig jam. I wonder what other jams would taste good with a lavender accent.
ohh, fig & lavender? sounds tasty!
Oh my, this might have to happen in my house soon.
In my excitement I commented too soon. Lemon and lavender are one of my most favorite food combinations. I once had a superb lemon cake with lavender.
Me! Me! Pick me!
I always have tended toward the practical myself, but not this month. Your jar is beautiful and I’m sure it is delicious. Hope I win.
Carol
This makes me salivate. All three of those ingredients are to die for. I recently made a lemon and lavender marmalade, which was heavenly. I would love to try how fig makes it different. Now I’m inspired by another commenter to plant some lavender.
This sounds wonderful and yummy. I love figs and lavender.
On a rainy day here in Philly, looking out at the wet grass, last year’s lavender sounds just perfect, especially mixed into fig jam. I would even walk out with an umbrella to find a matching scone. I love your goat photos.
Oh, yes please!! This looks gorgeous and will taste even better when I win it.
Oh, yes! I have been jonesing for a lavender preserve. This one sounds rave worthy, for sure.
Goodness, that looks fantastic. I’m going to go buy more lavender for my garden so I can make this when it blooms.
This sounds amazing, if I run across figs this summer I will make sure to try it.
This sounds divine!
This sounds amazing! And at first I thought I would never be able to make it because it would be made with *fresh* figs, which always spoil as I am buying them. This is my kind of recipe.
Oh YUM. I love anything with lavender!
Oh, I love anything with lavender in it. It just tastes so good and soothing. I really hope I win.
That sounds like a killer combo, I will definitely give it a try. Thanks!
Very excited to have a dried fig jam …AND Lemon & lavender? YUM!
I’m also having trouble with gelling points.
This sounds fantastic, I’ll have to try it!
This sounds fantastic! I may have to try making this with my canning buddy!
Sounds delicious! Thanks for sharing.
That looks fantastic!
I want to enter. Am I entered?
I just need the figs and oh what a delicious jam I could whip up. Mmmm.
Sounds really great – would love to give this a try.
Oh I would love to win! Three of my favorite, favorite things – lemon, lavender, and figs! *swoons in delight*
Thanks for sharing the recipe!
This sounds lovely! I have some Meyer lemons I’m going to use.
@Matt: Yup!
I’m conflicted about entering this one. I am not a fan of lavender and usually stay far away from it in food. But with the complexity of fig and the sharpness of lemon… it might work. I’m so curious. I’d love a chance to try it.