I am in a full on “HOW THE HECK IS SUMMER ALMOST OVER?!?!” meltdown.
Didn’t it just get here? I don’t even have tan lines yet. I haven’t gone swimming in a pool, and I definitely haven’t enjoyed as many Watermelon Margaritas as I would like. I’ve made exactly one trip to the beach, and it was totally fogged in that day. I was wearing a sweatshirt and drinking a tea. Sure, I’ve totally eaten my weight in peaches and berries, but I’m just not done. I don’t know if I’m ready for squash and apples and copious amounts of pumpkin on pumpkin all spiced up with cinnamon. Slow down. Pump them there breaks.
In one attempt to stave off fall, I have been overbuying things like raspberries and figs. I know that the figs will be around for a little while longer, but I have been hoarding produce. It’s a compulsion. I am not proud. Some people hoard cats. Some people hoard newspapers. I hoard seasonal produce. Just let me cope. I know that I will come around to fall. After all, there is Pumpkin Pie involved. Someone pass the whipped cream. Whoa… that wasn’t so difficult to get excited about. I really like pie. Still… I don’t think I’m quite ready. I hope the seasons can hold off until I have found an appropriate pair of really cute fall boots. You know, priorities.
Until then, shall we jam? Yeah, we’re jamming… jamming…I wanna jam it with you. When in doubt, quote Bob Marley. I’m gonna help you make a quick jam using raw honey instead of sugar. This jam was largely inspired by Danielle from Against All Grain and her killer new cookbook. Not only is it gorgeous, with a photo for every recipe, but her ideas and recipes are killer. I highly suggest you check it out and get yourself a copy. Everything I have made from the book so far has turned out wonderfully.
We’re going to start out with ripe figs and raspberries. Simple.
Raspberries and figs go into a high powered blender (or food processor) with lemon zest and lemon juice.
Your purred mixture goes into a pot, and honey is added into the mix. Bring it to a boil and then let it simmer and reduce. It’s gonna get real jammy!
Seriously, it’s just that easy. Now, go forth and slather this on anything and everything.
Fig & Raspberry Quick Jam {Gluten Free & Paleo}
Slightly adapted from the Against All Grain Cookbook
Ingredients
- 12 black mission figs, stems removed
- 1 cup raspberries
- juice of 1 lemon
- 1 tsp lemon zest
- 1/4 cup raw honey
Instructions
- Add your figs, raspberries, lemon juice and lemon zest to a blender or food processor.
- Process until the mixture is well combined.
- Add your fruit mixture to saucepan and add in your honey.
- Bring the mixture to a boil, stirring occasionally.
- Once it has reached a boil, reduce the heat and allow your mixture to simmer for 20 minutes or so.
- Turn off the heat, and allow the jam to come to room temperature before storing in an airtight container.
- Store your quick jam in the fridge. My quick jam lasted for approximately twelve days stored this way.
- Enjoy!
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I’m starting to like making my own jam. I love the idea of figs and raspberries together in jam.
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