Double Canning Night - Fig Jam and Zuchini Salsa OMG!

On the property are 6 fig trees and they are so full of figs I decided to start the process of canning them. As you remember from the start of this process of Canning Year One this was what got me started thinking about canning when I got a call from my sister that she had made a fantastic Fig Jam. I picked about 3 pounds of Figs and prepared them the night before for the recipe below.

Fig Jam

3 pounds fresh figs, washed, stems removed

2 cups granulated sugar

Juice and finely grated zest of 1 lemon

Preparation:

In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.

While figs are cooking, prepare the jars and lids. Fill the jars with the hot fig jam mixture, leaving 1/4-inch headspace. Wipe jar rims and threads with a wet paper towel. Add hot lids and rings. Process in water bath at a full boil 10 minutes.

Makes 4 half-pint jars.

I have cooked, baked, and barbecued all the zucchini in the garden and still have more so I found this unbelievable recipe for a zucchini salsa. Hubby loves this salsa which is awesome since he isn't really into salsa.

Zucchini Salsa

Ingredients

10 cups zucchini, peeled & shredded

4 onions, chopped  (4 cups)

Zucchini Salsa

2 green peppers, chopped (2 cup)

2 red peppers, chopped (2 cup)

1/4 cup pickling salt

1 tablespoon pickling salt

2 tablespoons dry mustard

1 tablespoon garlic powder

1 tablespoon cumin

2 cups white vinegar

1 cup brown sugar

2 tablespoons red pepper flakes

1 teaspoon nutmeg

1 teaspoon pepper

5 cups chopped ripe tomatoes (2 1/2 lbs)

12 ounces tomato paste

Directions:

Day one: In a large bowl combine; Zucchini, onions, green pepper, red pepper and the 1/4 cup salt. Mix together cover and let stand over night in the fridge.

Day two: Rinse well and drain. Put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1 T. salt, nutmeg, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.

Ladle into sterilized jars 6 pint jars filling to 1/2" headspace, remove air bubbles, wipe rims, add hot lids and rings. Water bath jars for 15 minutes at a full boil.

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