Fig and Raspberry Jam

Together figs and raspberries create a perfumey concoction bridging two seasons.
A lovely end of summer/beginning of autumn jam to make and put away for when you might need something a little different and special.

(I just love making jam whenever I get the chance.)

Cooking figs always smell like the woods to me- the woods on a crisp autumn day. There's something about the air and the crunchy leaves that have fallen from the trees that smell like figs.
Combine the fig scent with that of ripe and juicy raspberries and you have an interesting fragrance, an earthy sort of sweetness that permeates the house.

Port added near the end of cooking lends a bit of raisiny depth and helps increase the autumn-ness of this jam. It's bright, but cozy.

As I have said before when speaking of confiture, I do not actually can and process jams as they are for my use/friends/family and they go directly into the refrigerator after the jars are cool enough to handle (NOT into the cabinet to sit at room temperature since they have not been processed).

With both figs and raspberries, and being unstrained, this certainly turns out to be a seeded jam. I don't mind that though, it's real. It is what it is.

Fresh jams are always great on a piece of hearty grainy toast, a crumpet, or a warm scone.
I think this version would be especially nice with cooked with pork or served with turkey- or as part of a cheese board (perhaps along with some chevre, brie, or triple-crème?).
Stir it into yogurt.
Use it as the filling for a crostata...

Some of the technique is taken from the Blue Chair Jam Cookbook.


Fig and Raspberry Jam
makes about 10 pints

2 lb (about 910 g) fresh figs
water
2 1/2 lb (1 kg plus 130 g) raspberries
5 c (1 kg plus about 110 g) sugar 
1/4 c (60 ml) fresh lemon juice
1/2 c (120 ml) Port

Place a small plate and 4-5 spoons in the freezer to later check the jam consistency.

Remove the stems and cut the figs into eights (or into 12 pieces if larger), place in a large saucepan and cover with about 1/4 inch of water. Cover the pan with a lid and heat the figs over medium high heat until the mixture comes to a boil. 

Meanwhile, place the raspberries and sugar in a large bowl to macerate and set aside.

Once the fig mixture boils, stir and reduce the heat to low. Re-cover and let simmer 5 minutes, then mash the figs with a potato masher to reduce everything to a juicy pulp. Cover again and let the mixture cook 20-30 minutes, until the figs develop a soft and mushy consistency and the mixture is relatively uniform (mashing and stirring every 5 minutes or so).

Pour the raspberry and sugar mixture into the pan of fig puree and stir to combine. Add the lemon juice. 

Pour the fruit and sugar mixture into a preserving pan or wide, nonreactive pan.  Bring to a boil over high heat and then reduce the heat to a simmer, stirring every now and then to keep the jam for scorching on the bottom of the pan. After about 10 minutes of simmering, add the Port and stir though. Continue simmering and stirring 15 minutes more, then check the consistency of the jam by taking a spoonful in one of the frozen spoons. Place the spoon and plate back in the freezer about 3 minutes to re-chill, while continuing to cook the jam on the stove. 

Remove the spoon and plate from the freezer and tip the jam from the spoon. If it falls thickly and slowly from the spoon, it's a good jam consistency. If it's still quite liquid, cook longer and check in the same manner every 5 minutes or so. 

When the jam has reached the desired consistency, remove the pan from the heat, fill sterilized jars with hot jam, and screw (or clamp) the lids on. 
*At this point process as desired if you would like you jam to be shelf stable.
  

Let the jars sit at room temperature until you're able to handle them easily then place the jars in the refrigerator.

Jam should last at least a month and up to several if kept refrigerated.