I’ve had potted fig trees for three years now and I’ve yet to have a single fig appear. I think the trees just aren’t too happy being potted and not getting the full sun they crave. However, when visiting a friend with a very prolific fig tree, I saw the potential. She harvests about 20 figs a day during peak season, and her tree is huge, happy, and in full sun. She shared the bounty with me and I immediately wanted to preserve them at their peak, so got to work on a makeshift refrigerator fig jam.
She gave me a dozen figs, which I quartered and added to a pot with 1/4 cup white sugar and a 1/4 cup of water. I brought the mix to a boil and then lowered the heat, stirring often to encourage the figs to break down, for about 20 minutes. I saw a lot of recipes online calling for lemon juice, which I was out of, so I used a teaspoon of lime juice, which seemed to work just fine.
We’ve enjoyed the jam on toast with goat cheese, and with a cheese board.
