Fermentation Giveaway and Recipe for Fermented Fig Lemon Jam
I recently introduced you to my favorite new fermentation tool, Pickle Pipe Airlocks. Today I have a surprise for you. The creative and hardworking folks at Masontops, the people who make pickle pipes, are offering a fermentation giveaway of a set of Wide-Mouth Pickle Pipes!
Would you like to win a set of Pickle Pipes?
Leave a comment, perhaps about your experience with fermentation, in the “Leave a Reply” box below and you’ll be entered in a random drawing for a set of three Wide-Mouth 
Pickle Pipes. A $30 value. (Only for residents of the U.S. over 18 years of age.)
Plus, Masontops is offering everyone an 8% discount on all of the products they sell in their online store, including such essential fermentation tools as Pickle Pipes and glass weights. To receive your discount, enter the coupon code Everyday8 at checkout.
Act now as both the fermentation giveaway and the coupon discount code Everyday8 expire at midnight on Monday, September 12th, 2016.
Congratulations to our winner chosen in a random computer drawing
Olivia from Montana!
Be inspired
Calling all fermenters and wannabe’s. If you’d like a little inspiration to try out your new pickle pipes, here’s a quick and easy recipe for making a mighty delicious naturally fermented Fig Lemon Jam.
Naturally Fermented Fig Lemon Jam
Quick to prepare, Fig Lemon Jam makes the perfect introduction to fermented foods. With very few ingredients, a food processor, and a mason jar the many benefits of probiotic-rich, lacto-fermented foods can become part of your diet. Fig Lemon Jam is delicious with yogurt cheese (labneh), sliced apples and walnuts or pecans. Vary the recipe by using different fig varieties, i.e., Calimyrna or Black Mission Figs and either lemon or orange zest.
Makes 2 ½ cups
Active time: 15 minutes Printer Friendly Recipes
Total time: 30 minutes plus 2 full days for fermentation
Ingredients
2 cups (10 ounces) dried, organic figs, stems removed
¼ cup light, local honey
¾ teaspoon Celtic or Himalayan salt
2 tablespoons whey*
Long strips of zest from one lemon
Directions
- Soak the figs in 1 cup of hot water for 30 minutes.
- Use a food processor to combine the figs, half the soaking water,
honey, salt and whey until chunky smooth. - Remove long strips of zest from the lemon with a zester. Add the zest and the remaining soaking water to the processor. Pulse just to incorporate.
- Transfer the jam into one or more clean, wide-mouth mason jars.
Leave 1-inch of air space between the top of the jar(s) and the jam. Top each jar with a Pickle Pipe airlock screwed in place with a jar ring. - Ferment at room temperature for 2 days.
- Fig Lemon Jam can be stored in the refrigerator for two months or more. Delicious with yogurt cheese and sliced apples.
*Yogurt Cheese (Labneh) & Whey
- Make Yogurt Cheese and whey by straining 2 cups of organic, plain whole milk yogurt (the kind with “live and active cultures”) in four
layers of damp, food grade cheesecloth for 4-24 hours. The longer the yogurt drains, the thicker the yogurt cheese and the more whey you’ll have. - Refrigerate yogurt cheese for up to two weeks. Refrigerate the whey (strained of all traces of yogurt) in a clean jar for up to two months.
- Add whey to smoothies, bread dough and/or any number of recipes for fermented beverages, vegetables, and fruits.
- Note: Strain the yogurt at least an hour before beginning Fig Lemon Jam so you’ll have enough whey for the recipe.
Note: I do not receive compensation when you purchase any of the Masontops’ products.
Well, lots of replies so hope I am not too late. I love all the fermentation classes and this is a great way to keep the little bugs going. And so glad to have your archives to access to review parts of fermentation that I haven’t been doing. So much fun! Yummy and good for the belly!
Well said, Kristi, “So much fun. Yummy and good for the belly!
Janice, what a fun offer. Your ferments are wonderful, so if you like Pickle Pipe Airlocks, I like them too! My story: The first ferment I ever made, I used a tight lid and just unscrewed the top once a day to release pressure. One night the ferment bubbled enough that some liquid escaped onto the pantry shelf, causing the shelf to warp. What a mess! Since then I have set all ferments inside a larger container to catch any spills. The Pickle Pipe Airlocks sound like a great advance. I hope to find out soon. Thanks!
I have just started preserving and fermenting. So many great ideas!
So pleased for you to have begun fermenting. Enjoy the journey.
My latest endeavor with fermentation is kimchi. It’s fermenting as we speak.
Wonderful, Anjie, may your kimchi be fabulous.
I know I can’t win, because I’m from Tasmania, Australia. Drat! There are loads of us using your stuff here – I joined your Kickstarter program last year and now buy Masontop products for friends from a great shop in Hobart, called Teros. So I hope you will run a competition for us some time. Finally, I bought the baby bottles and have given nearly all of them away to young Mums I I know. Has your FB page run something on suggestions for using them for babies – and for using them when they get beyond being a baby?
Hi Marguerite from Tasmania! Thanks for writing. As I am a fermenter just like you and not connected with Masontops, I will forward your comments to the folks there. I’m sure they will be thrilled to know how much their products are appreciated in Australia.
I am new to fermenting. I have brewed kombucha. I am beginning a candida cleanse wich recommends fermented foods.
Oh, Lana, lots of great recipes for naturally fermented foods on this site to get you started.
I want to start pickling for our family and this looks like they would be great to try as I begin.
The Pickle Pipes would certainly get you off to a great start.
I made my 1st ferment using pickle pipes and I’m glad because otherwise I would be too scared to eat it
🙂
I have just started on my journey into lacto fermenting vegetables. I found your site while searching for a mild kimchi. Your white kimchi recipe is just what I need. I will be preparing it tomorrow using mason jars, glass weights, and a ziplock bag. I like your method where the plastic bag doesn’t come in contact with the food. Thanks for the opportunity to enter this contest for pickle pipes, they look awesome!
It is definitely a journey, Joann. Congratulations on starting it.
I have never heard of this before today-sounds interesting
🙂
I am just starting out in the world of fermenting. Growing up, I helped my grandmother make kraut and tons of veggies each summer from our garden. We always had a jar of veggies or peppers on the dining room table to devour with every meal. She has since passed but this brings back so many fond memories. I have recently started my first batch of Kombucha and Kefir and am anxiously awaiting for some veggies to finish up.
Lovely, Sonya, such special memories.
How does fermenting jam change the flavor? I love the idea, but two days doesn’t seem very long. Does the flavor change that much? Thanks! I’m definitely interested in trying it out!
Good question, Amy. It doesn’t change the flavor, just another way to get healthy bacteria where you wouldn’t otherwise. The problem with fermenting fruit is that it can quickly turn to alcohol. Thus the very short fermentation time.
We have done several runs with saurkraut and pickles. I am anxious to see how this would help. Sometimes the kraut has come out really delicious a few time blah lol I would love to win a Pickle Pipe.Thanks for the chance.
Interesting, Amy, about your kraut coming out “blah.” When that has happened, have you tried increasing the fermentation time?
I have studied the difference between airlocks and pickle pipes and am convinced that the pickle pipes are much more convenient. So glad I stumbled onto the masontop website. Can’t wait to try them. I’m currently making kefir water and have tried sauerkraut the old fashioned way. I’m still learning so enjoy your website.
Thanks, Dorothy. Nice to hear your vote of confidence for pickle pipes.
Your pickle pipes intrigue me. I can’t wait to start fermenting veggies. I am making crab apple vinegar right now. What a gorgeous color that is.
Crab apple vinegar is intriguing.
Looking forward to using pickle pipes! New to ferment and enjoy the flavors but not the ‘wet towel’.
Janet, are you referring to overflow from your ferments making for a “wet towel?” If so, I finally realized that all I had to do is pack less into each jar. . .no more “wet towels.”
I am Wannabee. My body likes fermented food. All I know to use so far is sour craut. I appreciate you sharing of this new way to simplify things. I am inspired to dive in and do more now. Thanks always Janice.
So wonderful, Joyce, that you are inspired to dive in and do more. Yes!
I have two sets of Pickle Pipes and all are currently in use. I can’t say anything about the results as yet because they are all STILL WORKING!!!! Rats! I cannot even tell you how anxious I am to try the Jalapeno/carrot/pineapple kraut I have going! Two more weeks! I have had my fingers crossed that all is going well. These are my first attempts at fermenting. I have every confidence that they will be perfect because of the Pickle Pipes/Pebbles!
Quite amazing, Angela, that for your first attempt at fermenting you have been so creative with your kraut.
Oooh I want to try that fig lemon jam! Yum!
Go for it, Heather, it’s quick and easy and takes only 2 days to ferment.
I started fermenting this summer. Now I’m hooked. I want to ferment everything! Tomorrow I get to sample the yellow pattypan squash I started fermenting last week. I’m so excited!!
So pleased for you, Rebecca. Do give the Fig Lemon Jam a try. Only two days of fermenting until perfection 😉
Fairly new to the Fermentation game! I just finished my first batch of Salsa! I am so excited and overjoyed that I have found this new and rewarding way to Play with my Food! I used the Plastic Bag Method, so, I would be Wigged Out with Joy if I win the Pickle Pipes!
Thank you for all the Awesome Pickle Goodies ;)~*
Love your fermentation enthusiasm!
Fermented jam?! Holy cow! I am only scratching the surface of fermenting with my sauerkraut, kimchi, Moroccan lemons and water kefir. So very many thing to try!
Taylor, I think we’re all just scratching the surface. Definitely try the Fig Lemon Jam, and here’s a recipe for making your own Mustard, too. 😉
I haven’t tried fermenting, the pickle pipes would be helpful
Oh Stacy, the world of fermentation awaits you.
I would love to try these. We just got into fermentation and have a large crock that we have made sauerkraut and pickled veggies in so far. The pickle pipes would be great for experimenting with flavored in smaller batches!
Yes, small batch fermentation makes it so easy to experiment. And the pickle pipes make it even easier.
i’d love to try these! i currently make kombucha
Oh, Judith, you’ll have fun with them. They will open up the whole world of lacto-fermentation for you.
I would love to venture more into the fermentation world by utilizing Pickle Pipes! My saurkraut I weigh down with a glass disc to keep everything submerged. Thanks for the opportunity to enter the giveaway!
You are most welcome, Tracy.
I just finished a triple batch of kanji with golden beets and Serrano peppers from my garden. I see lots f it going to friends. Next up, kvass for my Polish friend! The pickle pipes would be great to use for my upcoming cabbage based ferments. And your wonderful Gardiniera concoction!
Well done, Paula. Actually, the pickle pipes would be especially helpful in making kanji, as those peppers sometimes float to the top rather than staying submerged. So the pickle pipes would keep all air out of the kanji. And, I’m so glad you like Giardiniera. Now, give the Fig Lemon Jam a try, too. It, too, makes great gifts.
These sound really interesting. I found your website looking for a fermented fig jam recipe. I have fresh figs – do you think they would work (without the water step) or would it be too runny?
Good question, Emily, though I have never tried using fresh figs in this recipe. My thoughts: if you have a dehydrator, halve and dry your figs and dehydrate them before making the jam. With fresh figs, remove the stems and half-inch dice the figs. Toss them in the honey to draw out their moisture. Then proceed with the recipe. Before you add the whey, check the consistency. If really dry, add a small amount of water or apple juice. Otherwise, proceed with the recipe. Emily, these are just a few thoughts about what I would try. Do let me know what you end up doing and how your naturally fermented jam comes out.
I would love to try the Pickle Pipes. One of my favorite tools so far is the glass weight. I am going to try my hand at the Fig jam mentioned above since I have a Costco sized bag of dried figs on my counter.
Carmen
Carmen, those are the same delicious dried figs I used in the Fig Lemon Jam in the photos.
Is the jam supposed to be “bubbly” like Kimchi or fermented drinks? Mine is not…
Carmen, it will not be bubbly like kimchi or fermented drinks. It will be just like regular jam, though with the added benefit of good bacteria in every bite.
I have been making your kimchi from your website for a couple years now. I love how easy you made it with step-by-step pictures and I would love to try a new product like the pickling pipe. I’ve just been using the Ziploc bag and rubber band method. Love your blog and the food is so good. Thanks for all you do.
Thank you, Kathleen, for your kind comments. I’m so glad to hear you’ve been making and enjoying Kimchi for the past couple of years. I believe you’ll love these pickle pipes–they’ll make your kimchi-making even easier.