Peach jam is delicious. Fig jam is delicious. Peaches + figs? Sublime peach fig jam!
In my capacity as Canbassador, I recently received a box of beautiful late summer peaches from the Washington State Stone Fruit Commission. I have been happily creating ever since. Because late summer fruit can be a little less sweet than its August counterpart, I usually prefer to make peach butter this time of year. Fruit butters’ long cooking time intensifies the flavor, so it is a soft spread that works well with late summer fruit.
But I had earlier snagged some fresh figs from the grocery store, just waiting to combine them with peaches for an unusual jam. When combined, peaches and figs enhance the flavor of each other.
What is a Canbassador?
As a Canbassador my job is to make all kinds of wonderful preserved peach and other stone fruit items and then write about them. Fresh stone fruit is one of the very best things about living here in the mid-Columbia, but luckily our sweet cherries, peaches, nectarines, and more are shipped all over the country – so you can get some too!
How to Serve Peach Fig Jam
Since you are unlikely to find Peach Fig Jam at the local grocery store, you may be unfamiliar with it. I am often asked, “But how do you use it? Does it go with peanut butter?”
Absolutely. If you want to eat peach fig jam with peanut butter go ahead. But it’s also great:
- Served over vanilla ice cream – perhaps with some toasted pecans!
- Spread on toast
- Topping a scone
- Mixed with plain yogurt
- Served with either soft cheese, like Brie – or hard cheese, like Manchego.
Peach Fig Jam
Peach jam is delicious. Fig jam is delicious. Peaches +
figs? Sublime peach fig jam!
- 1 pound peaches peeled and pitted
- 1 pound fresh figs
- 1 Tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/3 cup water
- 3 cups granulated sugar
Slice or chop peaches and figs.
Add all ingredients to a large saucepot or Dutch oven.
Slowly bring the mixture to a boil over medium heat, stirring
until the sugar has dissolved.
Increase temperature to medium-high. Boil gently, stirring
often, until thickened or until jam reaches 8 degrees above boiling point (usually
about 220 degrees).
Remove from heat. Ladle hot jam into prepared jars, leaving ¼
inch head space.
Wipe the lip of each jar with a damp paper towel and top
with two-piece lids.
Process in water bath for 10 minutes. Remove and let cool
Full disclosure: This recipe was made with peaches I received from the Washington State Fruit Commission.