I’ll be honest prior to a few days ago I had never had figs in any form other than the childhood favorite the Fig Newton. Knowing little about the humble fig I was quite dubious, but on first tasting homemade fig jam I was hooked!
Not only was this process a learning experience when it came to figs, but also in the craft of preserving jam. Making jam feels a little bit like stepping back in time. Now, whilst for some this may be a put off, I LOVE it! I love the simplicity, the elegance, the allure of days gone by. Yes I know it wasn’t all chivalry and romance, but what can I say. Jam making sits beautifully with my romanced ideals of yesteryear. The best part of stepping back in time and making jam the old fashion way is that it is easy and really doesn’t take all that long, aka you get to feel like a domestic goddess without a great amount of effort!
Jams are a great way of making use of an excess of fruit and provides a great opportunity to give a little something to those loved ones around you. Who doesn’t love home made jam??? This Fig Jam is a lovely addition to homemade bread, scones or Madeira Cake.
- 1Kg Figs
- 1/2 Lemon (juiced and skin cut in half)
- 750G Sugar (divided)
- 1 Vanilla Pod
- Wash, quartered and remove stems from figs
- Place figs in a large pot, cover with 1/2 c of sugar – leave overnight
- Add juice of lemon and skin
- Boil mix until tender – approx. 30 minutes
- Add rest of sugar and vanilla pod (I used the pod of a vanilla bean whose seeds had already been used)
- Boil, stirring frequently until golden brown and set – approx 25 minutes
- Using a potato masher macerate the fig mixture
Preparing Jars for Jam
- Wash jars and lids in hot soapy water
- Place jars in a pot on the stove covered by boiling water and leave to boil for at least 10 minutes
- Meanwhile place lids in hot, but not boiling water for the same amount of time
- When jam is almost ready remove jars/lids from water and dry carefully
- Pour jam into jars whilst both are still hot, secure lid
- leave to cool
Recipe inspired by: The Golden Wattle Cookbook, 1976 (1st ed: 1926)
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