Spiced Fig & Plum Jam- No Pectin Needed!

This jam is delicious!  There are a ton of fresh figs here right now; people are selling them out of their yards and they're at farmer's markets all over the island (well, all 4 outdoor markets that I know of... lol).  I've never made anything with them before; my kids like eating them raw and so we usually buy some every fall for that, but don't do much else with them.  I was perusing the blog Not Without Salt and noticed this recipe, and knew I wanted to make it right away- since I'm obsessed with jam and want to make something with local figs, this was perfect!

I have not been able to get pectin here for a while now, so this recipe was perfect in that it does not require pectin!  You just cook the fruit long enough for it to thicken and gel- I assume there is some natural pectin involved here, in the fruits' skin.  When I made this, I did not use the fig peel, but I have since found out that using the peels is just fine; they should cook down enough.  Just cut off the stem and the bottom part.  I left the skin of the plums on; I'm sure this provided some of the gorgeous color.  

This jam has ginger, cardamom, and cinnamon (in the form of a cinnamon stick) included.  I love the flavor of these spices combined with the fruit- my husband says it tastes like Christmas!  I like the fact that it's a nice autumn-y jam; I've already made my share of summer ones.  I also like that there's a lot less sugar in this recipe than in the freezer jams I usually make (and love, but still). 

As far as storage, I did not can this.... I don't really know how and don't have the equipment.  The recipe made a smallish amount anyway, so I figure if we can't go through it in a few weeks, I'll just stick it in the freezer.  I've already used quite a bit of it, though.  I included some lemon juice when I made this, which I think helps preserve it.  But I'm not sure.  I also added it for flavor.

To help you tell when the jam is done, look at this link on making jams without pectin.  I did the plate test, but I actually found this link AFTER making the jam. I'd use the temp test next time, just to make things easier on myself.  

Spiced Fig & Plum Jam
adapted from Not Without Salt

3 tart plums, roughly chopped
1 pound fresh figs, roughly chopped (stemmed)
1 cup sugar (I used raw sugar)
splash of lemon juice
1/4 teaspoon ginger
2 cardamom pods, smashed, or 1/4 teaspoon ground cardamom
1 cinnamon stick
pinch sea salt

1.  Add all ingredients to a medium sauce pan with a small splash of water. Cook and stir on medium until reduced and when placed on a plate that has been placed in a freezer, is the consistency of a slightly loose jam. About 15-20 minutes or so.  The jam should be thickened and everything should be cooked down nicely.  Store in the fridge.  (I kept the cinnamon stick in).

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