Last holiday season I had this wild ambition to make fig jam for gifts.  Little did I know that fig season was long gone and the process for jarring jam was, well, a process.  So I set out and googled jarring jam and was totally intimidated about buying a kit and sterilizing the bottles and having to boil them and so on. Basically, it just didn’t seem worth it.  And until Caroline bought a canning kit, my opinion stayed the same.  She assured me it was going to be easy breezy and, hey, there were two of us–we can handle something as simple as putting stuff in jars.  With that, we were on our way. My initial failure of jam stayed with me and I was still determined to make some fig jam. Plus, figs are super cool.  I googled some recipes and came across one that added cinnamon.  Sold. We first started by taking the stems off and by cutting them into quarters.  If there was a beauty contest for fruit, figs would win hands down. Fun Fig Fact:  When you pick figs you want them to be super soft.  And for jam, the softer the better. After we …

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