The DIY Pantry (45 page)

1. Coarsely chop the figs and apples and place in a bowl. Cover with warm filtered water and let sit for 20–25 minutes until softened. Drain well, reserving the soaking water.
   
2. Place the softened fruit in a food processor with the orange zest and salt. Process until a smooth paste forms, adding a teaspoon or so of the reserved water if necessary. Stir in the honey and cinnamon, if desired.
   
3. Store in an airtight container in the refrigerator for up to 1 week.
   

You can use any berries you’d like for this jam—it’s a very versatile recipe. The apple is included merely because it has naturally occurring pectin and helps the jam gel, but most berries will gel just fine even without the apple.

1. Combine the berries, sugar, lemon juice, and apple, if using, in a large saucepan and turn the heat to high. Bring to a boil and let it boil rapidly for 5 minutes. Reduce to medium heat and cook uncovered an additional 15 minutes.
   
2. After 15 minutes, put a drop of the jam on a cold plate and let it sit for a few moments. Push the edge of the drop with your finger and watch to see if it wrinkles. If it does, the jam is done.
   
3. Skim off any foam, cool, and store in an airtight container in the refrigerator for up to 3 weeks. Remember that the jam will thicken as it cools.
   

These delicious pickles are always worth the wait! While they take 5–8 days to make, the end result is unlike anything you’ve ever had before. Chances are, you’ll chow through a jar of these in one sitting, so you may want make several jars at once, just so you’re never out.