SAMI'S COLOURFULWORLD

Sunday, 29 April 2012

Fig Jam

My wonderful fig tree´s produce is coming to an end, so I picked all the ripe figs and made the last batch of fig jam of the year. Right now the tree was left with 3 or 4 figs still to mature which I will pick and eat in a few days.
Not a very big tree, but very fruitful!
When we bought the house 5 years ago, the tree was already here, in the front garden by the driveway and every year since we have been here it has produced kilos of fruit, without so much as a bucket of water once in a while (just rain water when it sporadically pours), or any fertilizers either. As we can´t eat it all I do give some away to friends, and during this fruiting season that started at the end of February until now, I have made 4 batches of jam, giving some jars away too, baked a fig cake and a fig tart.
Fig cake (before baking)
Last year the leaves of the fig tree were heavily affected with scale and we had to spray with white oil.

There were always lots of ants feeding off the sweet honeydew produced by the scale, and this weakens the tree eventually.


This year I examined the leaves closely every couple of days and managed to pick a few leaves with scale and just cut them out and threw them in the rubbish. Apart from that a couple of times I saw some sort of beetle eating the ripe figs that were opened. Those figs would go straight into the rubbish bin by the driveway, although some of the beetles managed to fly away!


A beetle on a fig
Well, enough about the nasty bugs, let me give you the recipe for the fig jam.
This time I added rosemary to the original jam recipe and it was the best ever (so said my husband)!

Ingredients

1000kg figs
700gr sugar
1/4 cup lemon juice
1/4 cup Port wine or Muscat wine (sweet wine)
1 cinnamon stick or 1 tablespoon cinnamon powder
1 stick or two of rosemary


Slice the tops of the figs and cut them into small pieces, add lemon juice, cinnamon, rosemary and cover with the sugar and let sit until the sugar dissolves.
Slowly bring the mixture to a boil in a moderate
setting, stirring occasionally, during about 20 minutes until the fruit is soft and the liquid is thick. Let it cook for 1 hour in very low heat. Remove the cinnamon stick and rosemary.
Let cool and pour into sterilized glass jars and refrigerate. Consume within 3 months.

                                                   
As I used a sprig of Rosemary from our old woody bush, all the leaves broke away and at the end of the cooking when I tasted the jam the rosemary leaves were still woody, so I had to pick all of them out of the pot with a pair of tweezers! What a job that was!
Still the taste is great, so if want to use rosemary put it in a muslin or calico cooking bag, it won´t break away and you won´t have to pick the leaves with tweezers.
A friend of mine suggested adding slivers of walnuts to the jam (thanks Celeste), so next year I will try that out.

If you are lucky enough to have figs in your garden or can buy them cheap, try this out, you won´t regret it.
I´m now looking forward to baking some lovely things with passionfruit,  yesterday I picked the first two that had fallen from the climber that was planted last year and the vine is packed with fruit.

Passion fruit



14 comments:

  1. Love the sound of the fig jam Sami, home made jam is so good. I made strawberry jam a while back and with fresh baguettes or croissants and coffee,yum the best breakfast!

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  2. I try and make home made jam whenever I have enough fruit from our garden. I have made tomato, fig and lemon jam, they are all good!

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  3. I love figs and must get a tree for the garden. I wonder if fig cake is a bit like fig clafoutis which is very popular here in France. It's really just a very thick batter with fruit in and tastes wonderful. I shall buy some figs and make the jam. My mouth's watering!

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  4. Steph, just looked up the recipe for Clafoutis, had never heard of it before I´m afraid, but it´s made with dried figs, this cake I make was with fresh figs. I will post the recipe some time.

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  5. I love figs - my husband has never tried them before.

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  6. Oh yum! Thanks for this great recipe, when the figs are ready here Im going to give this a shot.

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  7. Thanks for visiting Sharon and Jennifer.
    You must get your husband to try some figs Sharon, but then in Thailand there are so many interesting fruits...who knows even better than figs.

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  8. WOW! That looks great! I can't believe you don't need gelatin! I grew up with a fig tree, but haven't eaten one in many years.

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  9. This sounds delicious. Am filing it away in case I ever move to a house with a fig tree :-)

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  10. A fotografia do doce de figo deixou-me ficar agarrado à imagem. Que pena que estejas tão longe, porque senão fazia-me convidado para um chá e doce com pão.
    Obrigado pelo comentário no meu blog.
    Até breve, possivelmente num dos encontros de poesia da Celeste.
    PS- Caloroso miau para os teus 5 gatos.

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  11. celestecortez.blogspot.comWednesday, May 02, 2012

    This article is wonderful. Why didn't you written about the qualities for the health? Kisses, Momy

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  12. Hi Sami
    Thanks for visiting my blog - I remember having a fig tree in the garden when I was a little girl - we lived in Kokstad, South Africa then.
    My garden is too small for fruit trees so I just have to buy figs :(

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  13. Fig jam sounds delicious! I always remember my grandfather's fig tree. It still exists but I'm too far away from it. I never ate the figs (only my mum's fig jam) but I always had loads of fun climbing up the tree to catch the best figs on top.
    Enjoy your jam!

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  14. Our tree is too small to climb, even for kids! I think just the cats are able to climb it!

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