#SundaySupper: Preserving the Harvest

Happy Sunday Supper and thanks to our organizers-they are the very best.

We’re canning this week and I’m thrilled.  I love to can summer produce.  

Jams, chutneys, pickles…you name it.  There’s just something so satisfying about the entire process and all winter we get to have treats out of our cupboard.  Makes me feel closer to my Gran who as a farmer’s wife, canned everything you could dream of.

I have gone a little bit fig crazy lately.  You see, I have this one little tree that I’ve already shown in my newsletter (won’t bore you again with it) and I’ve now got one, little, tin,y baby fig.  Just one.

Ok, here’s my little tree.


As a result, in my head I’ve a whole grove of thriving figs and need to make lots of recipes up.

How about jam?

I found a beautiful flat of figs (nice bit of alliteration there too) at my local Italian grocery store and with strawberries everywhere right now I decided on a mix of the two.  

I usually use a pectin for my jam but I was given a carton of a new product with the sugar and pectin together.  I’d totally use it again.  Don’t think of this as an endorsement post.  I got the product as a giveaway at a Women’s show and this company doesn’t know me from Adam.

But it sure does create a nice, thick jam and really quick.  My only criticism is that I only got three jars out of the whole procedure and this jam is so wonderful that you’ll want WAY more.

We loved it for breakfast with coddled eggs and…


as an appetiser straight off the BBQ with chèvre, balsamic and crusty bread on a cedar plank.



#SundaySupper: Preserving the Harvest
  • 500 grams jam sugar
  • 5 cups chopped fruit (I used an equal amount of figs and strawberries)
  • 2 T lemon juice
  • For the appetizer:
  • 250 grams chevre
  • 1 cedar plank (soaked in water)
  • 2 T balsamic glaze
  • 1 T olive oil
  • ½ tsp cracked pepper
  1. Combine the jam ingredients in a pot, bring to a boil and skim off the bubbles. Pour into sterilized jars and process in boiling water for 11 minutes.
  2. For appetizer:
  3. Place chevre on plank top with ¼ cup jam, balsamic, olive oil and pepper. BBQ until cheese is soft and serve with lots of french bread.

Cool Condiments:

Chow Chow Relish from Magnolia Days

Homemade Hot Dog Relish from Juanita’s Cocina


Fabulous Fruits:

Apricot Ginger Jam from Happy Baking Days

Banana Jam from Killer Bunnies, Inc

Blueberry Cheesecake Ice Cream from Gotta Get Baked 

Blueberry Lemon Basil Jam from Daily Dish Recipes

Candied Watermelon Rind from What Smells So Good?

Fig and Strawberry Jam from Jane’s Adventures in Dinner

Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks

Mulberry Jam from Curious Cuisiniere 

Quick Peacharine Chutney from Shockingly Delicious

Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi

Strawberry Butter from The Urban Mrs

Super-Easy Strawberry Jam from The Weekend Gourmet

Other Outstanding Recipes:

Fireweed Jelly from The Foodie Army Wife 

Flavoured Butters from Small Wallet, Big Appetite

Gravalex from That Skinny Chick Can Bake

Vivacious Vegetables:

Corn Cob Jelly from Blueberries and Blessings  

Deep South Dilly Beans from Eat, Move, Shine

Fermented (Sour) Pickles from Growing Up Gabel 

Fire Roasted Salsa from Peanut Butter and Peppers

Hot and Spicy Giardiniera from The Messy Baker

Hot Italian Giardiniera from Healthy. Delicious.

Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie

Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM

Refrigerator Dill Pickles from Country Girl in the Village

Spicy Sweet Tomato Chutney from Food Lust People Love

Traditional Escabeche (Pickle) from Basic N Delicious
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  1. says

    This jam brings back good memories for me. One of my best friends had a fig tree in her backyard when we were kids and we would sneak back there and eat the figs without her mom knowing. This jam sounds wonderful and I just picked up some chevre from the farmer’s market so it looks like it’s time to make you delicious appetizer as well!

    • Jane says

      What a gorgeous memory, as a kid from a Northern climate, figs are just about as exotic as they get. Hope you love it.

    • Jane says

      Isn’t it funny with chevre though? Either you love it or you don’t. It’s the cilantro of the cheese world.

  2. Diana @EatMoveShine says

    This is pure heaven on a plate… and in a jar! I can’t stop thinking how amazing this breakfast was. Thanks for sharing such a lovely recipe, and the tip on the new product you tried!

    • Jane says

      The figs had so much natural pectin that I think it would have even jelled without any help. Very fun to play with.

    • Jane says

      That is an awesome idea! Now I’m going to need to do some more up C: Let me know if you need any help.

  3. says

    Growing up, both of my sets of grandparents had enormous fig trees in their backyards. One grandmother always made traditional, fig only preserves. The other used to branch out and do strawberry-fig. They were both delicious! I had forgotten all about that second one so thank you so much for the good memory! I need to give this a try. I think my grandmother would be pleased.

    • Jane says

      Thank-you so much for sharing the beautiful story. I can’t claim this will be anywhere near as good as your Gran’s but it is tasty.

  4. says

    I hope you get more figs out of your tree! I love figs but eat them so rarely because of how expensive they are. This jam looks incredible – I’m totally drooling over the photos of the meals you ate it with.


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