Summer season is coming to a close and the local berries are at their peak. I cooked this 12 jar batch at my bakery in the Chelsea Market today. Once they cool, I am going to sell them at the counter. If you happen to be lucky enough to snag one, hooray! In preparation for my new book, pub date Fall 2014, I have been making all sorts of "quick jams". This deliciousness is composed of my favorite seasonal fruit— figs (grown in Brooklyn) and local blackberries (from the East End). To those, I added Valencia juice oranges and a touch of fresh pineapple and— there you have it, "End of Summer Fruit Fantasy Marmalade".
Is this not the most beautiful batch of fig jam you have ever seen?
Arlene Stein is our office manager and she has the most amazing fig tree growing in the backyard of her Brooklyn brownstone. Her husband, Kwame, definitely has a green thumb and every summer I impatiently wait for the tree to bear fruit and be magically cooked into the greatest fig jam ever. The tree is especially abundant with fruit this year, and for the last two weeks Arlene has been cooking up a storm. A couple of years ago she asked me for an easy recipe for preserving the figs. She has been using it ever since.