Cinnamon Fig Jam
February 18, 2014
Cinnamon Fig Jam
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.
Cinnamon Fig Jam
Prep time
Cook time
Total time
Author: Kyrstie Barcak - A Fresh Legacy
Recipe type: Preserve
Ingredients
- 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
Instructions
- 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.
Notes
I am not entirely sure about how much this recipe made as I gave away a number of jars on the day it was made, prior to calculating the resulting volume.
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.
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:
- Zucchini
- Cucumber
- Eggplant
- 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?
Join me here:
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
Such gorgeous figs!! I didn’t think of pairing the figs with cinnamon, but it sounds absolutely delicious. 🙂 I have heaps of nectarines at the moment. 🙂
Lucky you Krista. I am looking forward to our baby nectarine tree producing fruit in a few years time as it is one of my favorite fruits. What are you making with them?
Gorgeous, gorgeous, gorgeous! We picked and ate our first white fig this week!
Oh that sounds lovely Liz, I have not seen a white fig. How does the flavour compare?
oh wow. i would love to be faced with a glut of figs. i cannot fathom such a heaven.
and i agree – there is no such thing as too many tomatoes! in my mind, too, zucchinis, but i know i’m in the minority.
I totally agree on the zucchini, or any summer produce really. I love getting as much of it as possible. Summer is such a season of abundance in the garden that I adore all things it produces. The figs were an unexpected bonus.