Source: Heidi Pie Aronson, Preserves Contest Winner
This jam won second prize in Foodwise’s Summer Jam Preserves Contest at Jack London Square Farmers Market Harvest Festival on July 9, 2017.
This is inspired by an Amish recipe. We found it at a roadside stand in South Carolina. All measurements can be adjusted to taste, except for the fruit:sugar ratio and making sure there’s enough acid.
Makes 8-9 half-pint jars (depending on how juicy the figs were and how much you cook it down)
3 pounds ripe figs, such as Calimyrnas
1 pound raspberries
2 oranges, zested and juiced
3 tablespoon grated fresh ginger (use a microplane)
4 cups sugar
⅓ cup Meyer lemon juice
Dice the figs into ½-inch pieces. Combine all the ingredients in a non-reactive bowl and stir well. Use a potato masher to lightly crush the raspberries and fig pieces. Cover and refrigerate for at least 24 hours and up to 3 days.
When ready to cook the jam, first taste it raw, and add more ginger if it isn’t assertive enough (it won’t get stronger after cooking). Tip the mixture into your favorite canning kettle. Cook at as high a heat as your courage will allow, stirring the sides and bottom with a rubber spatula as the mixture thickens and begins to spit. I cooked this to a soft set – use your preferred way of testing for doneness, taking it up to 217-218 degrees if using a thermometer. Can in a water bath as per USDA regulations.