Fig JamFig JamZucchini SalsaZucchini Salsa

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

Fig Jam
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 20

Ingredients
  

  • 3 pounds fresh figs, washed, stems removed
  • 2 cups granulated sugar
  • Juice and finely grated zest of 1 lemon

Instructions
 

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.
Keyword Fig Jam

Zucchini Salsa

Zucchini Salsa
Prep Time 10 mins
Cook Time 1 d 2 hrs
Total Time 1 d 2 hrs 10 mins
Course Appetizer
Cuisine Mexican
Servings 50

Ingredients
  

  • 2 cup green peppers, chopped
  • 2 cup red peppers, chopped
  • 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

Instructions
 

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.

Notes

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.
Keyword Salsa, Zucchini Salsa