Fig Jam

Fig Jam

Figs were never really something I had fully appreciated until I also developed a love for red wine and blue cheese. When presented with a plastic shopping bag of the fruit and I didn’t quite know what to do with them (bag originally weighing in at 2.5kg, by the time it came to decision time 1.75kg).

They spoil really quickly, so the decision was made to make jam with them.

I don’t generally make jam.

But I did.

I was surprised.

The hardest part of the jam making process was finding the jars to put the jam in (and then working out how to sterilise them).

Fig Jam (a la Katie)

Now… because I didn’t have the “right” quantity of figs, I worked on a ratio principle, and then shifted it about a bit to suit what I actually had on hand. I will give you the quantities for the “ideal world” and let you figure it out (thus giving away the way that I actually produce food… recipes are guidelines for the most part).

  • 1kg figs
  • 500g caster sugar
  • Vanilla bean, split and scrape out the seeds
  • Cinnamon Quill
  • Juice and rind from one lemon (chop the rind off so it in big bits – easier to remove at the end)

Place ingredients in a bowl, cover and stand overnight at room temperature (I actually did this bit the night before, but left it there until I came home from work). Transfer to a pan over low heat and stir to dissolve sugar. Bring to the boil, then cook over very low heat, stirring regularly, for 45 minutes or until thick and sticky (because I changed the quantities, I have no idea how long it was there for. But it was thick and sticky). Mash figs gently with a fork or masher to break up a little (I left some of the bigger bits there, think “rustic”). Remove vanilla pod, quill and rind, then cool slightly, and seal in sterilised jars*. Store for up to 3 months

*Google for your favorite way to sterilise jars. It was harder to figure that out than to make the jam in the first place.

Next year I think I will preserve some in brandy. And I now have a jar collection.

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