Cinnamon Fig Jam
February 18, 2014
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.
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.
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:
What Summer ingredient do you have an excess of and how did you use it?
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