Jams and chutneys have become one of my most recent ridiculous obsessions. I literally spend every extra minute trying to find unique twists on traditional recipes and have now become fixated on the idea of giving jars of goodies as christmas gifts. Whats better than receiving a cosy jar of goodness prepared with homemade love?
Christmas time usually conjures up images of cosy nights in huddled in a fluffy blanket with the scents of cinnamon and ginger lingering in the air. However, for me, nothing epitomizes this time of year than a piece of sweet Pantone slathered with gooey fig jam. There really isn’t anything better than that! I discovered Fig Jam last year when my mum bought home a jar of it from that great Italian restaurant, Carluccio’s. I’m not that much of a Fig lover but became absolutely enthralled by this beautiful sweet and sticky Jam.
This Jam combines the practicability of a smooth Jam but with added gems of texture every now and again due to the caramelised Fig skins. Didn’t I tell you this was truly amazing?! This recipe gives the Figs a boost of flavour and a citrus hint of Orange and Lemon. And it’s so easy! Just chuck it all in a pan, boil and voila. You have a Jam to die for. So, if you ever have a glut of left over fruit, get jamming! Especially if your garden is overflowing in Figs.
Ingredients – (This recipe can be adapted for bigger quantities) – Makes 750 ML
- 800g Figs
- 400g Sugar
- 2 tbsp. Lemon Juice
- Zest of half an Orange
Place a plate or spoon in the freezer ready for testing your jam later. Cut off the stemsfrom your Figs and chop into quarters. Place into a large saucepan, making sure there is plenty of room as the Jam will boil rapidly. Mash down the Figs with a potato masher or your hands until they become lumpy and wet. Next add in the sugar, lemon juice and orange zest. Stir together.
Place the pan on a low heat until the sugar has dissolved. Turn the heat up high and stir every now and again until the jam reaches 105 degrees. (You don’t have to have a thermometer to do this, just check your Jam a few minutes after it starts to boil.) At this point, spoon a little onto your cold plate or spoon and place back into the freezer to cool. After a minute or so, take the tester out of the fridge and push with your finger. If it wrinkles when moved then it is ready. If your jam isn’t set, just carry on boiling and testing until it is. Once ready, pour into your sterilised jars and seal. This Jam will keep for 6 months.
How to sterilise Jars: Place in a bowl of boiling water for a few minutes and dry out in an oven at 120 degrees. Make sure that you do not touch the inside of the jars of the rims as this will transfer bacteria. Pour your jam in when your Jars come out of the oven.