Big Fig Jam

Oh I do love to come to a gifted box of fruit on my doorstep. This week it's figs - thanks Jill. I have a lovely black genoa fig tree myself, quite young but producing good fruit. I think Jill has given me a variety called brown turkey. Both varieties are so lush and pretty inside, classic Autumn fare.

   

What you need....

1kg fresh ripe figs, washed and roughly chopped
2 1/2 cups sugar
1 tsp ground cinnamon
2 vanilla pods, halved and seeds scraped out

Make it happen....

1. Place all the ingredients in a large, heavy based pot, mix well.

2. Set the pot aside for 2-3 hours at room temp. 

3. Slowly heat the figs on low heat, increasing to high heat after 10 minuets.

4. Once boiling point is reached reduce heat to lowest possible setting and cook for around 2 hours.

5. Mash the jam.

   


6. Pour the jam into sterilized jars and cover with clear plastics.

 This jam is so nice on toast, in cakes or as a glaze on roast meat. Give it a go!

K