Fig Jam Making

Holidays for lots of us are sadly a rare thing.  Opportunities to spend time with family should be grabbed.  We spent a week in South West France this year.  We timed it perfectly for the ripening of the figs on the tree outside the barn. Every morning a fresh clutch of figs were just right for picking and having for breakfast.

By the end of the week, there were too many to eat, so we made jam.  We used a recipe inspired by one in Rose Prince’s cookbooks  ‘The New English Kitchen’.  The recipe is for ‘15-minute jam’.  Rose suggests that the fruit is not boiled for hours, instead you cut it up and leave it covered in sugar, preferably overnight in a stainless steel pan. The sugar should have dissolved almost entirely. You bring the jam to the boil for fifteen minutes, the heat shouldn’t be too high, i.e. don’t let it stick to the bottom of the pan.  Pour it into sterilised jars, then seal the jars and store in the fridge.

We made about a dozen jars, most of them given away as presents to friends and our own Hambledon Gals.  It was absolutely delicious on toast, but also amazing with cheese.  It will keep for about a month.

Categories: Lifestyle, Tips & Tricks