The figs. They just keep on coming. This recipe comes from Not Your Mama's Canning Book by my friend Rebecca Lindamood. Figures that in a book full of unique pickles and sauces and condiments, I beeline straight for the jam recipe. (Seriously though, it's an amazing book and if you're even remotely interested in canning all the things it's worth checking out!) Of course, my recent shipment of figs meant I was practically swimming in them, looking for any way to use them up that I could. I had more than enough figs for two brand new fig recipes (you can check them out in the Autumn edition of That's My Jam that just dropped this week!) and still enough leftover to make someone else's jam recipe (for a nice change of pace). This jam is sweet, but not too sweet. Simple and sinful with a gorgeous ruby hue and spotted with tiny fig seeds and specks of vanilla bean. Did you even know there were so many varieties of fig? From bottom to top: Tiger, Mission, Sierra, and Brown Turkey. I used

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