#squirrelfruitstand

[gerimars]

I’m Jammin’

Smartphone photo of a bag of black figs, picked fresh August 23, 2018.

It’s Fig Goo time again! “Fig Goo” is what I call my secret black fig jam recipe.

I don’t do what the canning and cookbooks say. I wait until my tree’s figs are extremely ripe and literally bursting with flavor. Then, I add other ingredients that I may never divulge. Or, perhaps one day soon, one of my nom de plume alter egos will publish a book of delicious kitchen secrets.

This is the first of this year’s crop — almost 5 lbs. There are several more hauls still ripening on the tree. Considering that California is in a drought and I’ve been conserving water, I’m happy. I’ve still got uneaten jars from last year and so do some of my neighbors. I leave the tree’s uppermost figs for the local wildlife.

Good stuff!

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