Fig jam

Delicious figs and Bess the Labrador

I treat figs as a ‘special occasion’ fruit. They’re quite expensive to buy in the shops, especially if they’re out of season. Despite that, they’re quite easy to grow (given the tree time to mature), and a fig tree can be kept small if you don’t have a lot of space. They like to be grown in a pot, too.

Figs prefer warmer climates, but many varieties, such as ‘Brunswick’, ‘Chelsea’ or ‘Brown Turkey’, can be grown successfully in the UK, in a sheltered spot.

September to October is the time for harvesting your fig crop. If you have a big tree, you can end up with a few too many to eat fresh all in one go (it’s best not to over-do it on figs).

Fig jam recipe

Tasty fig jam

Here’s a recipe for a lovely fig jam, courtesy of Mamounette in France, which will conserve your fig harvest so you can use it throughout the year. It’s good with liver pate and various cheeses.

Preparation time: One hour
Cooking time: 30 mins

Ingredients:

  • 2kg figs
  • 1kg jam sugar
  • One cinnamon stick
  • 2 tsp cardamom seeds
  • 1 tbsp of ginger
  • Two cloves
  • One split vanilla pod
  • Juice of a lemon

Day 1:

  • Peel and cut roughly the figs. Mix in a big bowl adding the sugar and all the spices.
  • Toss several times to make a thick puree and let rest all night.

Day 2:

  • Take a large, heavy-bottomed pan, put the prepared ingredients with the vanilla pod (sliced in two) and the lemon juice, and bring to the boil (remove the cloves and vanilla pod husks).
  • Keep boiling and stir regularly for 30 minutes.
  • In the meantime, sterilise your jars in boiling water and place them top down on a tea towel.
  • When the jam is ready, fill the jars and put the lids straight on.

This recipe gives the fig jam a ‘Christmassy’ taste. Enjoy it with pate or cheese.

Images © Alan Jones

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About gardennomey

I'm a Writtle-trained horticulturist who has worked as a full-time gardener, then moved on to marketing plants online for various well-known suppliers and producing content for two of the best gardening magazines in the country. I've been lucky with my career. A while ago I decided that full-time gardening wasn't as enjoyable as I imagined and, seeing as that's the only thing I'm really trained in, that seemed like quite a waste. I was determined to get into garden writing in one way or another. Then I stumbled accross a 'Marketing Assistant' job for Gardening Direct, which, thankfully, they offered me. It's amazing how a career can progress and be turned from something you're not sure you like, into your dream job. As the go-to gardening expert at Gardening Direct, I had a great time being in charge of all the garden copy-writing at the same time as gaining experience and knowledge in marketing and website management. From there, I moved on to work for more garden suppliers, Which? Gardening Magazine and gardenersworld.com. I think I have found my niche... it's a weird set of skills, but I am happy with it! Thanks for reading :-) Naomi
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4 Responses to Fig jam

  1. Cath says:

    Waouh ! Now I am embarassed ! I hope it delights taste buds on the other side of the channel. I opened a pot this week with french family and unless they were Just being polite they all liked it with pâté and cheese. Big Bisoueees. Mamounette

  2. Nome's Dad says:

    In the top photo, Bess is either doing her ‘don’t fall off the ladder Dad’ or the ‘don’t you realise it’s my supper time’ look.

    The fig jam is excellent. I have another 7 kilos of figs prepped and resting overnight before cooking tomorrow morning. This is a simpler version with just sugar, 2 x vanilla pods and a good glug of lemon juice added.

    • gardennomey says:

      You now have a lifetime supply of fig jam, what are you going to do next year?! You’ll have to either sell your organic figs to a restaurant or set up a stall. Like Bess, i have the same look on my face for those two things!

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