In my post-radiation exploration phase where I’m trying to find things I can tolerate the taste (or lack thereof) of and/or that won’t hurt my overly sensitive mouth, I’m trying to be better about cooking more at home and trying out new recipes. Thankfully, this also does double duty in helping to fulfill some of the clauses for my Chef badge!
One of my neighbors posted on my local Buy Nothing group that her green fig tree has had an abundance of fruit, and she can’t eat it all, so she offered for anyone who wanted to come by and pick fruit from her tree. Super weird random fun fact, the leaves of the green fig tree are really fuzzy which makes your skin crawl and itch horribly, so she recommended to wear long sleeves, which of course out of pure habit I pushed my sleeves up and then I was super itchy. Plus, I wore shorts, because I’m dumb and didn’t think that through.
I modified this jam from a recipe by Jim Drohman which I found via Yummly. For the most part, I followed the recipe as listed in terms of ingredients. I picked up about 1kg of figs from her tree, minus the handful of so that I gobbled up raw (they’re SO GOOD raw!!) I couldn’t find any vanilla beans at the grocery store, so I just left them out of my recipe. Also, I misjudged timing, and marinated them overnight instead of just for one hour, and then put them in the fridge for the whole day to make up for not leaving them overnight.
The fresh green figs are definitely my preferred way of eating these, but they don’t stay fresh for very long, so the jam was an awesome way to pack them up for future storage. I really enjoyed this jam, although it was a bit too sweet for my liking (I can’t really taste the sweet but I can feel the overabundance of sugar in my teeth) so I’d probably reduce the volume of sugar if I were to make this again.
Rets's Rebel Badge Blog 
You must be logged in to post a comment.