To be truthful I don’t really “get” figs. As a child Fig Newton cookies revolted me, as an adult I just don’t find figs have much taste. I know many people love them but I think my taste buds are wired for stronger tastes, the subtle taste of a fig is lost on me. However when lots of sugar is added and figs are turned to jam? Well this sweet toothed gal loves that! I love the sweetness accompanied by the tiny crunch of the miniature seeds. I first tried fig jam after my friend acquired a fig tree when she bought a house in Italy, looking for ideas to use up her fig glut she made both jam and chutney, I loved both!
This summer on holiday in France fig was one of the jam choices in one of the hotels we stayed in, with that jam fresh in my memory I knew that’s what I would make when I saw that figs were this months ingredient for the One ingredient blog challenge run by Laura and Nazima
My recipe is based on this recipe from Waitrose, well I followed their instructions but actually kind of experimented with this and it turned out really well, the cinnamon and vanilla are just enough to enhance the figs but not over-power them. This is a small batch of jam, just 2 jars which was perfect for me as I have a cupboard groaning with the weight of jams and pickles already and I haven’t even made my chutney yet!
- 450 gram (1 lb) Fresh figs, washed.
- 300 gram (10 oz) sugar, I used unrefined
- 1/2 a cinnamon stick
- 1/2 a vanilla pod, split with a sharp knife
- A squeeze of lemon juice from half a lemon
- Cut the stems from the figs and chop up into inch size pieces.
- Put into large pan, (this is such a small amount of jam I didn’t even use my jam pan just a large saucepan).
- Add the sugar, cinnamon and vanilla. Mix well and turn the heat on low until the sugar has dissolved
- Using a potato masher mash the figs up a little then turn the heat to high to bring to a boil.
- Allow to boil for 6 to 10 minutes, the texture will begin to thicken.
- For me at this stage (around 7 minutes) the jam had thickened so it was obvious it had reached setting point but do use the saucer method if unsure.
- Remove the cinnamon stick and vanilla pod and pour into sterilised jars and use your preferred canning method. I boiled the jars for 10 minutes.