Our espaliered fig had its first crop this year and I have been amazed at the abundance of the fruit. Last week I made some fig bars and yesterday made some spicy fig jam. The jam is delicious either on toast, bagels or with biscuits and cheese. Am sure you will be able to think of many ways to use it.
I used this recipe as a base – but though I had less fruit, I didn’t decrease the amount of spices. I love spicy mixtures – and usually up the levels in most recipes (though am careful on chilli side of things!). 700g of fruit made about 4 small jars – so not a huge amount – but definitely enough to keep us happy for a wee while.
Spicy Fig Jam
- 700 g fresh figs, washed and diced
- 700 g white sugar
- 1/2 tablespoon cardamom seeds
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cooking apple cored, peeled and diced
- A little water if required
- Place the figs, sugar and spices into a large non-metallic bowl. Stir to coat the figs well. Cover and leave for 6-8 hours or overnight.
- Put the figs and spiced sugar into a preserving pan or large wide-mouthed pot. Add the diced apple, land stir over a low heat until the sugar has dissolved.
- Bring the mixture to the boil and cook rapidly for 15 – 20 minutes or until the fruit is soft and setting point is reached. Stir as required. If it is taking a while for your jam to get to setting point, turn heat down and let bubble away until it is ready.
- Let jam cool and if needed either mash with a potato masher or put mixture into a food processor and whizz until full broken down. I left about 3 tablespoons out of the food processor and then added it back to the mix.
- Add jam to previously sterilised jars. Seal.