I love the way an excess of seasonal produce allows you to get creative and come up with multiple ways to use an ingredient. I found myself faced with a large styrofoam box of kilos and kilos of figs a few weeks ago. My parents visited for the weekend and my dad had collected them for us from his tree.
This is the jam recipe I made to preserve some of their lovely flavor for the coming months. It was the first time I had tried figs (true!) I really enjoy that they are not too sweet so therefore, make a wonderful jam. This jam may be also used to serve as a condiment with a cheese or meat platter, don’t just reserve it for breakfast.
- 1 cinnamon stick
- 1.5 kg figs chopped roughly
- 250 grams raspberries
- 2 lemons juiced
- 1.2 kg jam sugar
- 100 ml orange blossom water
- Add all of the ingredients except for the orange blossom water to a large pot
- Stir over a low heat to dissolve the sugar
- Increase to a medium heat and cook at a rapid simmer for 30 minutes until the jam reaches setting point temperature of 105 degrees
- Allow the jam to sit and cool for 5 minutes then add the orange blossom water
- Pot into steralised jars and store in a cool dark location.
- Use within 4-6 months.
If you would like a thicker jam, leave out the orange blossom water.
As with any food that is stored for a period of time you need to complete visual, smell and taste tests prior to consuming product in storage.
Find information on steralising jars here.
You can read about the other ways we enjoyed the figs in this earlier post.
In the next few weeks I will be sharing how I am using the excess of these items that I have an abundance of in my garden:
- Tomatoes (maybe, is there ever really an excess of tomatoes??)
What Summer ingredient do you have an excess of and how did you use it?
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