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A Cozy Kitchen makes fig jam, which has the perfect hint of cinnamon. A beautiful pal to a homemade buttermilk biscuit.
We first start by taking the stems off the figs and cutting them into quarters. If there was a beauty contest for fruit, figs would win hands down.
Fun fig fact: When you pick figs, you want them to be super soft. And for jam, the softer the better.
After they’ve been quartered, combine the water and sugar in a pot until the sugar is dissolved. Then add the lemon zest, lemon juice, cinnamon and throw the figs in. Bring the mixture to a simmer and let it cook for a hour, but definitely check back at the 30-minute mark. You don’t want it to cook down too much or else it’ll be like paste. Not pretty.
When the jam is absolutely perfect, which it will be if you follow this recipe, then fill up three pint jars (we found ours at Target). Caroline bought a jarring kit which has a cage that makes it easy to take the jars out of the boiling water, but I’ve read a few things elsewhere and people do it sans the cage all the time. You just have to make sure that the jars don’t fling around in there or bump up against each other. Getting the jars out without the cage is beyond me, but I’m sure it’s possible.
Leave them in boiling water for 5 minutes, then they’re ready to go. And voilá … jam!
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!