Early fall is my favorite time of year. I love that it’s still warm enough to enjoy the outdoors, the selection of produce available is awesome, and the back-to-school vibe fuels me to get things done.
It’s also an awesome time of year to can some jellies and jams!
Figs and pears are in season at the moment, two of my favorite fruits, so what better time to make (and can) this Spiced Fig and Pear Jam?
Ingredients (makes about 6 8oz cans):
- 1 1/2 pounds Bartlett pears, peeled, deseeded, and cut into small bite sized pieces
- 1 1/2 pounds fresh mission figs, cut into eighths
- 3 1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- the juice and zest of 1 navel orange
The most time consuming part of this recipe is preparing the fruit. Peel and chop your pears and add to a large non-metal bowl with the chopped mission figs.
Top with 3 1/2 cups sugar, stirring to combine. Cover and let sit for one hour.
In order to test when the jam is done cooking, add a small plate to your freezer. You’ll need it later.
After an hour, add the fruit sugar mix to a large pot. Stir in the cinnamon, cloves, allspice, and cardamom. Follow with the orange zest and juice.
Heat over medium heat, until the mixture begins to bubble.
Let simmer, stirring frequently so that the fruit doesn’t stick to the bottom of the pot, and cook for 20 minutes.
While waiting for the mixture to cook, fill a very large pot with enough water to cover the jars by 1 to 2 inches. Wash your jars, lids, and bands in hot soapy water, rinsing them well and drying them thoroughly. Add the jars to the water and heat over high heat. (You want the jars to be warm when you fill them with the jam.)
After 20 minutes, remove the mixture from heat and use an immersion blender to blend the fruit until you’ve reached your desired chunkiness.
Remove the plate from the freezer and spoon some of the jam onto the plate. Add the plate back to the freezer for a couple of minutes and run your finger through the jam. If it has thickened so that you can make a path in the jam, it’s ready to go. If it is still too thin and liquidy, add the pot back to medium heat and continue cooking for 5 minutes and test again until you reach your desired consistency.
When you are ready to can, carefully remove the jars from the water. Fill each jar with the jam, leaving a 1/2 inch of headspace.
Clean the rim and threads of each jar, using a clean, damp paper towel.
Add the lid on top of each jar, allowing the orange sealing compound to come in contact with the jar rim. Add the band and twist until it’s fingertip tight.
Add the jars to your pot, making sure that the water level covers to tops of the jars by at least 1 inch. Add boiling water if needed.
Add the lid to your pot and bring to a rolling boil. Process the jars for 10 minutes (it might be more if you live in a high altitude area).
When processing time is complete, turn off the heat and remove the lid. Let jars stand in the water for 5 more minutes.
Remove the jars from the canner (using a jar lifter if you have it) and set upright on a towel. This helps prevent jar breakage when the jar comes in contact with a cooler surface. Let jars sit for 12 to 24 hours. Do not tighten the bands during this time.
After 12 to 24 hours, check the lids for seals. The lids should not “pop” when the center is pressed. Remove the bands and try to lift the entire jar by the lid. If the lid stays on top, you have a good seal. If it doesn’t, refrigerate those jars and eat them sooner. (I had one that didn’t seal, so it became my test jar)
I like to label my jars so that I know what’s in them and also know what month I canned them.
Unopened jars should be stored in a cool dry place, and should be consumed within six months of making the jam.
This jam smelled so much like mulled wine to me while it was cooking, I couldn’t wait to try it!
My husband absolutely loved this jam, saying it was like no other jam he ever had!
The spices work nicely to complement the flavors of the pears and figs. I really liked the partially chunky jam, but if you prefer a very smooth texture, make sure to fully puree the mixture before canning.
Ingredients
- 1 1/2 pounds Bartlett pears, peeled, deseeded, and cut into small bite sized pieces
- 1 1/2 pounds fresh mission figs, cut into eighths
- 3 1/2 cups sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- the juice and zest of 1 navel orange
Instructions
- The most time consuming part of this recipe is preparing the fruit. Peel and chop your pears and add to a large non-metal bowl with the chopped mission figs.
- Top with 3 1/2 cups sugar, stirring to combine. Cover and let sit for one hour.
- In order to test when the jam is done cooking, add a small plate to your freezer. You'll need it later.
- After an hour, add the fruit sugar mix to a large pot. Stir in the cinnamon, cloves, allspice, and cardamom. Follow with the orange zest and juice.
- Heat over medium heat, until the mixture begins to bubble.
- Let simmer, stirring frequently so that the fruit doesn't stick to the bottom of the pot, and cook for 20 minutes.
- While waiting for the mixture to cook, fill a very large pot with enough water to cover the jars by 1 to 2 inches. Wash your jars, lids, and bands in hot soapy water, rinsing them well and drying them thoroughly. Add the jars to the water and heat over high heat. (You want the jars to be warm when you fill them with the jam.)
- After 20 minutes, remove the mixture from heat and use an immersion blender to blend the fruit until you've reached your desired chunkiness.
- Remove the plate from the freezer and spoon some of the jam onto the plate. Add the plate back to the freezer for a couple of minutes and run your finger through the jam. If it has thickened so that you can make a path in the jam, it's ready to go. If it is still too thin and liquidy, add the pot back to medium heat and continue cooking for 5 minutes and test again until you reach your desired consistency.
- When you are ready to can, carefully remove the jars from the water. Fill each jar with the jam, leaving a 1/2 inch of headspace.
- Clean the rim and threads of each jar, using a clean, damp paper towel.
- Add the lid on top of each jar, allowing the orange sealing compound to come in contact with the jar rim. Add the band and twist until it’s fingertip tight.
- Add the jars to your pot, making sure that the water level covers to tops of the jars by at least 1 inch. Add boiling water if needed.
- Add the lid to your pot and bring to a rolling boil. Process the jars for 10 minutes (it might be more if you live in a high altitude area).
- When processing time is complete, turn off the heat and remove the lid. Let jars stand in the water for 5 more minutes.
- Remove the jars from the canner (using a jar lifter if you have it) and set upright on a towel. This helps prevent jar breakage when the jar comes in contact with a cooler surface. Let jars sit for 12 to 24 hours. Do not tighten the bands during this time.
- After 12 to 24 hours, check the lids for seals. The lids should not “pop” when the center is pressed. Remove the bands and try to lift the entire jar by the lid. If the lid stays on top, you have a good seal. If it doesn’t, refrigerate those jars and eat them sooner. (I had one that didn't seal, so it became my test jar)
- I like to label my jars so that I know what’s in them and also know what month I canned them.
- Unopened jars should be stored in a cool dry place, and should be consumed within six months of making the jam.
What do you think?