In the CSA box we received last week, we received a wonderful pint of black mission figs and a plethora of red plum beauties. As the week progressed, the figs began to turn quickly so I knew action must be taken immediately. So I decided that I would make a jam of sorts. Since all of the recipes that I found required 2+ lbs of figs (an amount that I most definitely did not have in my possession), I decided to throw in some of the plums that weren’t quite ripe yet, but would add some bulk and a bit of tartness to the jam.
To make, I followed a delicious-looking recipe for Fig Jam by Kiss My Spatula with a few changes. I added 3 plums, which I chopped up to about the same size as the figs and rather than add Grand Marnier (which I didn’t have on hand) I added a squeeze of fresh orange juice. Once everything was chopped and measured, I mixed it all together in a pot and let it sit for 30 minutes before heating it up. The process went beautifully, the fruits mixed together creating a rich burgundy color. I’ve made jam once before, but I think I overcooked it because it turned out really hard and basically inedible, but this one turned out great and I received high praises from the bf, who is somewhat of a jam connoisseur.