While I couldn’t do too much sitting when I hurt my back, I could do some standing activities. So I made fig-plum jam and have ever since been enjoying this tasty treat: blue cheese and warmed fig-plum jam on crackers. I know this isn’t really in the spirit of this blog, but I love this so much, I thought I would share.


The recipe for the jam is after the jump.Here’s the recipe for the jam:

Pour boiling water over figs, let stand about 10 min
Chop figs and plums to make about 5-7 cups of fruit
Add to big pot
Add 3 cups of sugar, juice from half a lemon, 3/4 cup of water
Boil until it reaches gelling point*
Ladle into hot clean jars, adjust two piece caps and process 10 min in boiling water canner.

*Ways to determine Gelling Point (from Tri-County Farm):
Temperature test —Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of:
Sea level to 1,000 feet — 220 degrees F
1,001 feet to 2,000 feet — 218 degrees F

Sheet or spoon test — Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.

My own experience says that if you aren’t sure, underdo it a little. You can always empty out the jars and boil it some more. I dip the spoon and put a little bit on a plate if in about 30 sec it isn’t runny and has a jammy consistency, it’s done.