There is something really special about fresh figs, and even more so when you can fill a basket with them every day.
Our neighbours have a fig tree in their yard and whilst they’ve been away this past week, asked me to make sure none of the fruit went to waste. Needless to say they didn’t have to ask twice.
With simply too many to eat as is, I decided to make fig jam. My first ever attempt at jam…I was bursting with excitement! And what better way to spend a relaxing Sunday than with something bubbling on the stove.
1kg fresh figs, roughly chopped
500g caster sugar
1 lemon, juiced & rind removed
1 cinnamon quill
1 vanilla bean, split & seeds scraped
2 teaspoons jamsetta (optional)
Combine the figs, sugar, lemon juice and rind, cinnamon quill and vanilla bean in a saucepan. Set aside overnight, preferably. A few hours is okay…impatience won over.
Place the saucepan over low heat and gently stir mixture to make sure all the sugar has dissolved. Bring to the boil, then cook over low heat for approximately 45 minutes to an hour. If the jam hasn’t quite reached the desired gel, add the jamsetta at this stage and continue to cook for another 5 to 10 minutes.
Remove the cinnamon quill, vanilla pod and lemon rind. Pour jam into sterilised jars, leaving a 1/2 inch head space. Seal, allow to cool and then refrigerate.
*Gel Stage – to test for a gel, place a saucer into the freezer for 2-3 minutes. Spoon a teaspoon of the jam onto the saucer and place back into the freezer for 1 minute. The jam should wrinkle slightly when pushed with a finger.