Figs in Summer

In these dog days of summer in Savannah, one fruit that seems happy and thriving in the sweltering heat are figs.  I can't say that about myself; I'm happy to jump from air-conditioned car to air-conditioned buildings to avoid the humidity and blaring heat.  But I love picking those dark, ripe figs early and eating them straight from the tree before the birds have a chance to peck at them.  

You'll love this Spicy Fig Jam.  Crystalized ginger adds to the intense ginger flavor, and a bit of surprising spiciness to the jam.  My family and I love smearing this on pieces of baguette and pairing it with a creamy wedge of brie cheese.  Oh yum.  

These photos and other fig recipes can be found on Miss Sophie's weekly food column in the  Savannah Morning News

Print These Recipes!

Spicy Fig and Ginger Jam 

This is a fig jam with a bit of spiciness that comes from the ginger. It goes well with a soft cheese like brie.

 4 cups coarsely chopped fresh figs
 2 1/4 cups sugar
 1/3 cup water
 1/4 cup fresh lemon juice
 4 tablespoons chopped crystallized ginger
 1/4 teaspoon salt

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer uncovered for 30 minutes or until thick, stirring frequently. Cool. Pour into airtight containers. Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.

Strawberry-Fig Preserves

Try some on a hot buttered biscuit for a real treat.

 7 cups of figs coarsely chopped in the food processor
 7 cups of sugar
 3 (3 oz) boxes of strawberry gelatin
 1 box of Sure-Jell

In a large, heavy pot, combine the figs and sugar. Bring to a boil for 5 minutes, stirring often. Stir in strawberry gelatin and Sure-Jell. Boil for another 5 minutes, stirring often. Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath.

Sweet Letha and Strawberry Freezer Jam Recipe

The strawberry season is quite a bit longer this year than usual here in Savannah.  Due to warm weather, we have been getting sweet, ripe strawberries since early February.  And living only a half mile away from my neighbor's berry farm, it's great to be able to dash over to pick fresh berries whenever I need some.  

On this cool mid-morning,  I shouldered my camera and drove to the farm.   I was happy to see my poco Letha, and her mother uncovering the white floating row covers.  Letha is a daughter of migrant workers at the farm.   Her big dancing brown eyes greeted me, along with her cheerful "Hola, Miss Kay!"   When she saw me taking photos of the berries, curiosity got the best of her, and instead of helping her mama, she tagged along with me.  

I handed her a few pint-size baskets and asked if she could help me pick some not-so-big, red, shiny, pretty, stemmed berries.  Despite my numerous adjectives, she flashed me a smile and hopped over the beds like a graceful fawn and went to work.  

In no time, she had the baskets filled.  Her nimble, expert fingers did exactly what I asked for. She was tickled to be my helper/light bouncer/hand model and I was so happy to have her with me.  Her cheerfulness and sweet countenance made my day even brighter.  Gracias, Letha!  

These photos will be featured this coming Wednesday in Miss Sophie's column.  

Freezer Strawberry Jam

4 cups crushed fresh strawberries
3 cups sugar
1 (1.75 oz) pkg low sugar sure gel
3/4 c water


Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into a large bowl.

Mix sugar and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Add strawberries; stir 1 minute or until well blended. FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Plum Jam (The Spirit of Food)

I have not been able to put this book down since it was sent to me a week ago. 34 gifted writers and their essays deeply moved my heart and fed my soul. I cried, laughed, and sighed with pleasure as I read about their work and food life. I promise you, this book will be a great feasting for your soul and encouragement to your heart.

This is one of 31 recipes in The Spirit of Food and I am excited to try these recipes and post them for you.

Patty Kirk is the author of Confessions of an Amateur Believer and Starting from Scratch: Memoirs of a Wandering Cook. She is a professor of English at John Brown University who has taught and studied abroad in Berlin, Beijing, Hong Kong, Boston, New Orleans, and Irvine.

Here is her plum jam recipe. I took some liberties and put measurement of the ingredients for anyone who may be making jam for the first time.

These were store bought and yielded beautiful jam.

Pit the plums and coarsely chop up the fruit or crush it as it cooks.

As writer notes, both wild and domesticated plums have a lot of pectin and there is no need to add any. Add the same amount of sugar as the the fruit.

Jam needs to be cooked until thermometer reaches 217-219 degrees F. for soft, spreadable jam.

This recipe will make about 6 pounds of jam.

So luscious. This is the prettiest jam I have ever made.



Print This Recipe

Plum Jam

Recipe of Patty Kirk, The Spirit of Food

Used by permission of Wipf and Stock Publishers

4 lb (1.8 kg) plums, washed, pitted, coarsely chopped

1 Cup of water

4 lb (1.8 kg) sugar

1. Wash and wipe the plums. Cut in quarters.

2. Put into a heavy pot with 1 cup of water. Simmer until the fruit is soft.

3. Add sugar, stirring until sugar is dissolved.

4. Bring to boil and cook until thermometer reaches 217 - 219 degrees F.

5. Jar the jam. Cool completely and refrigerate up to 6 months.

Makes 6 pounds or 6 pints of jam.

1 of 31 Recipes

Spicy Fig and Ginger Jam

Each summer, I have a major battle: the birds and I race for the ripe figs culminating under the leaves. This year my five-year old fig tree really went all out, and is producing so much fruit, each branch droops to the ground. And my backyard birds know it. At every opportunity, they are swooping in to take gaping pecks at my ripe, luxurious fruit.


So to outsmart my feathered enemies, I have devised a foolproof plan. I go out to gather figs after breakfast, lunch, and dinner. Thankfully, this plan seems to be working so far, because I have been able to gather enough figs to make my jam, with some to spare (leaving only a handful that have been pillaged by the birds.)


Crystallized ginger gives a little spunk while fresh lemon juice lightens the flavor.


If you prefer jam with big, fruity chunks, coarsely chop the figs, otherwise, pulse the fruit in processor for a minute. After adding sugar and water, bring it to boil and simmer for 30 minutes.

Less than one hour of prep and cooking time, you will have this beautiful, glorious jam for your scones and biscuits. Actually, I am craving Brie en croute with fig jam! Oh, won't that be just heavenly?

Spicy Fig and Ginger Jam

4 cups coarsely chopped fresh figs
2 1/4 cups sugar
1/3 cup water
1/4 cup fresh lemon juice
4 tablespoons chopped crystallized ginger
1/4 teaspoon salt

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until thick, stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate Fig and Ginger Jam in airtight containers up to six weeks.