FigsJam is a personal project. It started with fig trees growing in a garden in Rockaway Park, Queens, a few blocks from the Atlantic, and with the problem every fig grower in New York eventually has in September: far more ripe fruit than anyone in the house can eat.
Jam was the obvious answer. Small batches were the only kind a home kitchen can make, and they turned out to be the best kind: a few pounds of fruit at a time, cooked in a wide pan, jarred the same day. Green figs made one jam, dark figs another, and the mixed basket a third.
What this site is for
Three things. First, a reference on figs and fig jam that is honest about where its information comes from: pages based on published sources cite them, and pages based on our own experience say so. Second, recipes that use fig jam and fresh figs, tested in our kitchen before the sample label comes off. Third, eventually, a place to buy the jam.
What it is not, yet
We are not currently licensed to sell food, and nothing on this site should be read as an offer to sell it. The shop pages show what we make so you know what is coming. Once the relevant New York requirements are in place, that will change and this page will say so.
We also do not give medical or nutritional advice. Where a page talks about food safety in home preserving, it points to tested sources such as the National Center for Home Food Preservation rather than to our own practice.
The name
FigsJam is exactly what it says. Figs, and jam.
Questions, corrections and fig stories are welcome through the contact page.