When should one stop taking pictures of their figs? When the season is over? OK then, we just aren't there yet.
So, please, indulge me. Just look at these pink ladies!
I just purchased a stack of books on homesteading. (I may act like I know what I'm doing, but I don't.) My favorite one out of the bunch is 'Canning & Preserving', by Ashley English. Since I was a designer in a past life, I bought if for no other reason then I loved the cover. Now in hand, it turns out to be a beautiful book, page after page.
The best part about this book is that it provided me with my new favorite canning recipe, Fig + Thyme Jam. Fig + Vanilla Bean Jam is now in second place. To my surprise, 2-1/2 lbs. of figs ripened on our tree the other day. The green figs you see were grabbed from a neighbors tree with branches hanging into the street and I had to pull 1/2 lb. of frozen figs from the freezer to meet the 4 lbs requirement. Then I was then off and canning!
This recipe called for considerably less sugar then the last fig recipe, a detail my taste buds appreciated. The fresh thyme adds a wonderful, subtle flavor that I just love in jams. The recipe was simple to make, the shortest I've done to date. No wonder it's my new favorite!
Click on the image below to see the recipe at a larger scale.