One of my favourite bloggers is Celia from Fig Jam and Lime Cordial and if you read my blog on a regular basis you will know two things for sure. The one is that I specifically thought of Celia when I made lime cordial, and that my sourdough starter Cordelia is named after her as Cordelia is the daughter of Celia’s starter. However, I did not think of Celia when I made this jam. I did however think of her as I typed the words fig jam into my title bar. After Dave and I had been at Grootbos we stopped off at Peregrine Farm Stall to buy some meat for a braai (BBQ). They had huge boxes of figs for sale as well as some small punnets. I resisted temptation and purchased only one small punnet with a few figs in it as I did not know when I would have the time to do anything with the figs other than eat them. A week later and they were still in the fridge and so I decided to make a fig and chocolate cake using my new Bunt mould. I had not even prodded the figs and expected them to be overripe and not good for eating. But as soon as I took them out of the pack I realized that they were too hard for baking with. I decided to not even try and soften them and sliced them up nice and thinly and put them into a frying pan. At this point I had no clue what I was going to do with the figs. And then I remembered the very quick jam I had made a while back. I was not sure if it would work with the figs but as I had nothing to lose really, I gave it a try. And wow, it made a great fig jam. Perfect to use as a condiment with cheese, and even better on some freshly baked bread!
what is your favourite flavour of jam?
- 240g figs, thinly sliced
- 30mls honey
- 5mls pectin
- Place all of the ingredients into a small saucepan and bring to the boil
- Cook for 5 minutes until thickened
- Place into a sterilized glass jar
Click on the links for conversions and notes.
What I blogged:
- one year ago – Lemon Garlic Linguine With Prawns
- two years ago – Friday’s Food Quiz
- three years ago – Stuffed Chicken Breasts