Fantastic Fig Jam

Fig Jam

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.

Fig Jam

  • 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 overnightSugar and Figs
  • 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 minutesInitial boil of Fig Jam
  • Using a potato masher macerate the fig mixtureMashing Fig Jam
  • Remove lemon skinsBottled Fig Jam

Fig Jam

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)

Enjoy!

 

You Might Also Enjoy:

 

Advertisements
This entry was posted in Breakfast / Brunch, Gluten-free, Jam / Marmalade / Preserves and tagged , , , , , , , , , . Bookmark the permalink.

5 Responses to Fantastic Fig Jam

  1. Pingback: Pumpkin Butter – The Ultimate Sweet Veg Spread | To Serve, With Love

  2. Pingback: Strawberry & Rhubarb Jam – Simply Stupendous! | To Serve, With Love

  3. Pingback: Tantalising Tomato Chutney | To Serve, With Love

  4. Pingback: OMG Marmalade! (aka Orange, Mandarin, Ginger Marmalade) | To Serve, With Love

  5. Pingback: Inviting Individual Fig Cakes | Adventures in Baking, Cooking & Eating

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s