Strawberry Fig Conserve AND Fig Jam

After Becky and I made raspberry freezer jam we decided we liked jammin' so much that we would continue on with other preserves. Jodi couldn't make it but she will be here for the next jammin' session. Peaches!
So, Becky and I forged ahead, not really knowing what we were doing.
We would not do any canning because that seems like a lot of work and we don't know how to can.
And no pressure cookers as we both agreed that we'd probably blow a hole in my ceiling. Since we don't know how to use a pressure cooker.
My Mom told us to seal with wax, Becky had paraffin wax experience and so we went with the wax seal method of preserving.
I did some research on the internet, some grocery shopping and Becky came over with an open mind and her apron

Our fig tree is loaded this year, so the guys picked figs for us.

Becky is carefully measuring the jam into jars. One of us does kitchen work, i.e. the actual making of the jam and the other reads the instructions aloud. Over and over and over because we are both easily side tracked with other conversation. We trade off frequently because that's just the way we do it and because the reader would lose their voice mid evening if we didn't trade off.
And the stirrer gets cranky slaving over a hot stove.
And it works for us.


Earlier I baked fig bread and we tried it with a little butter and fig jam. Oh my stinkin' figs! It was good! I used whole wheat flour for the bread. It could use less sugar but aside from the flour I tried to stick with the recipe.

We wrote pretty labels with my new Sharpies and called it a night.

Just wait until you see what we have going for next week.

You'll see our competitive streaks come out...