Posts Tagged Jam
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.
By some good fortune I came across punnets of organic peaches that were buy one get one free just after seeing that peaches were the ingredient for August on Nazima and Laura’s blog challenge called One Ingredient, this month over at workinglondonmummy.com
I was spoilt for choice as peaches are one of my favourite ingredients in the summer but finally decided to make this jam as my entry.
I’ve seen Peach pie jam mentioned on twitter and as a lover of peach pie it was music to my taste buds! Its been on my “to make” list for some time. Peaches are a low pectin fruit and don’t set as well as other fruits so what was meant to be jam turned out to be a conserve, which is only a softer set jam and actually my preference. The only recipes I could find for Peach Pie Jam were American ones using pectin, it seems much more common to use pectin in the US. I prefer to use just fruit and sugar to make jams, relying on lemon juice for added pectin where necessary. You can buy “jam sugar” in the UK which has apple pectin added, I have used this in the past and it does give good results but as I now prefer to use unrefined sugar I don’t use the jam sugar any more.
To make my version of Peach pie jam I just made peach jam and added cinnamon and nutmeg to make more of a pie flavour. It really does taste like peach pie filling!
Serendipity was shining on me when I came across those peaches as this recipe will also tie in with the August Urban Farm challenge set this month by Marissa McClellan, author of the wonderful book Food In Jars. This book is full of wonderful recipes, in fact there is even a peach jam recipe, I will make that next time!
Peach Pie Conserve
- 2 lbs peaches, about 10 peaches
- 14 oz sugar (350 grams) I use unrefined
- Juice of one lemon
- 1/2 tsp cinnamon
- 1/4 teaspoon fresh grated nutmeg
- Peel the skin off the peaches by placing the peaches in a bowl of boiling water for a minute. Remove from the boiling water and the skins (most of them, there is always a stubborn one!) should slip right off.
- Remove peach pits, chop the peach flesh up and put in your jam pan along with the rest of the ingredients. Stir together well.
- Bring to a boil and allow to boil for 15- 25 minutes while stirring frequently.
- After 15 minutes check for setting point. The jam can take between 15- 25 minutes to reach setting point.
- Once set remove from heat and put jam into sterilised jars. Then follow your usual canning procedure, or not as the case may be. I put my jars in boiling water for 10 minutes.