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.
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.
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.