Yesterday we picked 5.5 kilos of green and black ripe figs from a friend’s tree – and there are many more still ripening. They are delicious eaten fresh, just as they are, but we want to preserve most of them and the easiest way to do that is to make jam.
The black figs have a ‘jammier’ flavour while the green ones taste fresher. Both good – luckily we don’t have to choose between them! I cut 2 kilos of the black ones into quarters and mixed them in a big pan with a finely chopped whole lemon and 2 kilos of sugar. I then left the whole lot over night while the sugar drew the juices out of the figs.
The lemon adds some acidity and a bit of flavour. Some people, I know, add spices such as cinnamon to fig jam but I don’t think they need any other flavouring. Once the mixture had come to the boil it took about an hour and a quarter for the jam to start setting – test it by putting a spoonful on a saucer and allowing it to cool, when the surface wrinkles it’s ready for bottling. Lo Jardinièr used the colourful Catalan ceramic funnel we bought in a market in Collioure.
We now have eight jars of jam and we’ll make about the same amount again with the green figs, using the same method.
And with some of the fresh figs I made this salad: slices of fresh goats’ cheese arranged on a dish with quartered figs, sprinkled with ground black pepper and dressed with a mix of balsamic vinegar and olive oil – very tasty!
Those figs look absolutely delicious!
I agree with MD. And I agree with you about using cinnamon in your jam. A hint of cinnamon can be quite nice but it’s a fine line. I’m about ready to put away my canning equipment for the year but next year I’ll be back for this recipe. I’ve “pinned” it so I don’t lose track of it. Thanks.
Yes, the fruit has such a good flavour of its own – why add anything. In fact, tasting this jam today I wondered whether I’d put too much lemon in, so maybe just half, or the juice but not the peel next time.
Looks so good. I love figs. If you dont know what to do with your jam feel free to send some my way… 😉
Well I will if there seems to be too much of it….but I’m afraid that’s unlikely!
Love the funnel from Collioure – I have good memories of that town and the market. The figs look wonderful.
Thanks. Collioure is very beautiful, although I’ve come to prefer Banyuls because it seems more of a real place rather than a pretty tourist attraction. Both are very lovely, though.
Our figs are only just starting to ripen but they are very small this year. I still have fig jam from last year, so if I can get enough at one picking I will make some fig chutney, it is very yummy. Take care Diane
Oh, yes, fig chutney is wonderful too!
fabulous crop and perfect way to teat a glut
Yes, it’s a nice problem to have!
Ooops at my spelling/typing that was meant to read Treat 🙂
Jamming takes time and effort. I congratulate you on jamming because I’ve done it a few times and wanted to cry! LOL
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I came here through the Bartolini kitchen and I love the addition of lemons to the fig jam
black figs are not easy to find here but I will keep an eye for them