You know when you watch those cooking shows which rabbit on about eating only fresh ingredients that are in season, you think hell yeah. I'm going to do that. Then you go to the supermarket and find that year in year out most fruit and vege is available in such abundance all year round, it kind of gets hard to know just what are the seasons and when they are in or out. Except for Figs that is.
These delicious, delicate late summer early autumn fruits are so hard keep or mass produce, they literally can only be found for about two - three months of the year. Thus this year I have formed a bit of a obsession. Since January we've had figs with cheese, with yogurt, in salads with rocket and prosciutto. Its been a whirl wind of sweet honey goodness.
These delicious, delicate late summer early autumn fruits are so hard keep or mass produce, they literally can only be found for about two - three months of the year. Thus this year I have formed a bit of a obsession. Since January we've had figs with cheese, with yogurt, in salads with rocket and prosciutto. Its been a whirl wind of sweet honey goodness.
Knowing that the said prized figs are beginning to get to the end of their season, Saturday found me at my fresh food mecca Paddys at Flemington, scanning the aisles looking for trays of the plump, purple fruit. Success came when I stopped a woman with a tray in her trolley, who kindly pointed me in the direction of the fig man. $15 later I was in business and now faced with a new quest, what does one do with 2kg of fresh figs?
Saturday night we gave it a good go but by Sunday morning still 1.4kg had to be eaten. Luckily if there is one thing I love more than fresh figs, thats fig jam - especially with blue cheese. Thus I set to making my special - Fig Jam.
Fig Jam
1.4kg chopped figs
700g caster sugar
180 ml white vinegar
Juice of 3 lemons
Combine all ingredients in a heavy bottomed pan.
1.4kg chopped figs
700g caster sugar
180 ml white vinegar
Juice of 3 lemons
Combine all ingredients in a heavy bottomed pan.
Simmer on a low heat for 90 minutes or until thick and syrupy. I like a bit of a caramelised edge to my fig jam, so i like to take as dark as possible. Also being that I like this jam for cheeses, I don't want the preseve to be sickly sweet so I generally tweak with a little extra vinegar or lemon juice towards the end.
Sterilise jars and lids by heating in a low 110C oven for 30 mins - lids are just placed on jars in this pic, not sealed.
Pour hot jam into hot jars, being sure to leave about 1 cm gap at the top. If you can do this cleanly without spilling I'll give you a medal!
Lastly, live life with the smug satisfaction of knowing that at home you have a stockpile of the yummiest fig jam that will see you through until next they are in season - ok lets be realistc, probably see you through to August atleast.
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