Every summer I say, this is the summer I'm really going to make some amazing raspberry or blackberry jam. But something about sterilizing the jars and waiting for that suctioning pop just still seems complicated to me. So I've been sticking with refrigerator jam. And today, since the summer heat is taking its own sweet time to arrive (and I discovered my Maggie Beer is way past its expiration), I made dried fig and port jam with black mission figs.
