Tag: fig

Fig, pear and vanilla jam

I’m still having a great time experimenting with jam flavour combinations. This time, I mixed recipes for fig jam and pear jam, and made this, which was delicious. 

INGREDIENTS:

  • 1kg dried chopped figs (from Realfoodsource) 
  • 1.2 litres of water
  • 160ml lemon juice
  • 1.2 kg sugar
  • a pinch of salt
  • 2 tsp vanilla extract
  • 1.2 kg pears 

METHOD:

  • Start with preparing the figs. Put the figs with 1 litre of water into the main jam pan, and bring to the boil. Turn off the heat and leave them to stand to absorb water. 
  • Next, peel, core and chop the pears. I used my melon-baller to remover the cores. In another pan, add 200ml water, bring to a simmer, and then blitz with a soup wand or blender. 
  • Add the pears to the figs, along with the lemon juice, sugar and salt, and heat gently until all the sugar has dissolved. 
  • Boil as fast as you dare until the jam has reached setting point (I use the saucer test and the flake test). Turn off the heat and stir in the vanilla essence
  • Pour into pre-warmed jars and put the lids on while the jam is hot. 

Rhubarb and dried fig jam

This is not the most visually appealing jam, but it sets well and tastes delicious.

INGREDIENTS:

  • 1kg chopped rhubarb stems
  • 500g dried figs
  • 600ml water
  • 1.5kg sugar
  • Juice of 2 large lemons (or one lemon, one orange)

METHOD:

  • Soak the figs in the water for 48 hours minimum
  • After 24 hours of soaking the figs, chop the rhubarb, put into the jam pan and cover with the sugar
  • After another 24 hours. add the lemon juice to the figs and water, and bring to a simmer. Keep a close watch, the mixture can quickly stick. As soon as it is  boiling, add to the jam pan, and bring everything to the boil. Cook for 20 minutes, until thick and jammy. Pour into warmed jars. 

Fig and Rhubarb Jam

Noms. I made this because I had the ingredients. It turned out very tasty and set well. The recipe is from Marguerite Patten’s book ’500 recipes for jams, pickles and chutneys’ price 2 shillings and sixpence. I thought it would be out of print, but NO it is really available on Amazon, newer edition than mine though.

INGREDIENTS:

  • 1 lb dried figs
  • 2 lb chopped rhubarb
  • 1 pint of water
  • 3 lb sugar
  • Juice of 2 limes or 1 lemon

METHOD:

  • Soak the figs in the water for 48 hours, then simmer until soft
  • Add the rhubarb, and cook to form a thick pulp
  • Add the sugar and lime juice, simmer until the sugar is dissolved
  • Boil hard to setting point
  • Then put it in jars.