Figs have been cultivated for thousands of years – they’re depicted on Egyptian tombs and mentioned in the writings of the ancient Romans. Travel to Italy in the autumn and you’re sure to see plump figs for sale in the shops. They’re delicious eaten alone, or paired with some cheese or Parma ham. Dried figs add sweetness and texture to rich Christmas cakes too – and feature in
16th-century versions of panforte, the spiced fruit cake traditionally associated with Siena. However, there are other options for cooking with figs, like this Italian fig jam, which allows you to preserve the fruit throughout the winter. This recipe, which appears here with permission, comes from Bitesize Jams and Preserves (pub. Murdoch, £4.99). It’s an easy recipe to follow.
Fig Jam – Recipe
Ingredients
- 1 kg (2 lb 4 oz) fresh figs, stalks removed
- 125 ml (4 fl oz/1⁄2 cup) lemon juice
- 1 kg (2 lb 4 oz/41⁄3 cups) sugar, warmed
Method
- Put two small plates in the freezer (you may or may not need the second plate) for testing purposes. Put the figs in a large heatproof bowl. Cover with boiling water for 3 minutes. Drain, cool and cut into pieces.
- Place figs, lemon juice and 125 ml (4 fl oz/1⁄2 cup) water in a large pan. Bring to the boil, then reduce heat and simmer, covered, for 20 minutes, or until figs are soft.
- Add the sugar and stir over medium heat, without boiling, for 5 minutes, or until all the sugar has dissolved.
- Bring to the boil and boil for 20 minutes, stirring often. Remove any scum from the surface during cooking with a skimmer or slotted spoon. Add a little water if mixture thickens too much. When thick and pulpy, start testing for setting point.
- Remove from the heat, place a little preserve onto one of the cold plates and place in the freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the preserve will wrinkle when pushed with your finger.
- If ready, remove any scum from the surface. Pour immediately into clean, warm jars, and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for up to 6 weeks.
- If not ready, return jam to the heat for a few minutes and then test again, using the second plate.
Rebecca Ford - I'm a UK based freelance travel writer and photographer - and the country I most like to visit is Italy. That's not just because of the ...
