If you’re a regular on this blog, I don’t need to tell you how much I love biscuits. A natural compliment to my love of biscuits is my new found fascination with making quick jams. Quick jams are great because you get instant gratification. Simply jar and consume. Quick jams can live in your fridge for up to ten days (hence the small batch).
Here’s what you’ll need:
1 pint of figs
5 large strawberries
1 teaspoon of sugar
¼ cup water
1/2 teaspoon of lemon juice
Here’s what to do:
Wash and remove the stems from your figs. Slice each fig in half and place into a saucepan.
Rinse and remove the tops from your strawberries. Slice each strawberry in half and add to your saucepan.
Add the sugar and water and bring to a boil, stirring occasionally for about 15 minutes until the mixture takes on a jelly-like consistency.
Allow to cool before storing in a small mason jar.
You can store your jam for up to ten days in the refrigerator. YUM!