fig jam

How is he always one step ahead? I ask you, how?! I had it in my mind I was going to make a fig & almond cake with maple icing, & when I walked into the kitchen this morning he was already making fig jam!

There’s a conspiracy here. I knew something was up when he snuck out of the room at 06:00 this morning. He had seen me dreaming of the fig cake & decided to sabotage me. I’m convinced of it.
You want to know the worst part? His jam tastes better than I think my cake would have. It’s ridiculous. I feel my ego being slowly deflated. Every success of his in the sugary department is like a dessert fork in my side. His beautiful fig jam hurts me as if he’d poured water on the Wicked Witch & now I’m melting. Yes that’s right, in this scenario I am in fact the Wicked Witch. I’m green with envy & plotting my revenge.

Never mind, I made myself feel better. Nice fresh loaf of bread from the bakery which I proceeded to rip into massive chunks & dip right into the pot of finished jam. Serves him right for beating me to the punch. That’s right, I can seek out my revenge too, & lucky me, it’s somewhat amazingly delicious.

– 5 cups figs, peeled
– 3 pears
– 1 cup water
– 1 cup sugar
– 3 tbs honey
– 2 tbs coconut oil
– 1 tsp vanilla extract
– 1 large lemon, juiced
– 1/2 orange rind
– 1.5 tsp cinnamon
– 0.5 t tsp cloves
– 1 tsp ginger powder

– peel & chop the figs & pears.
– combine all ingredients in a large sauce pan over medium heat until it begins to boil.
– once it begins to boil, reduce the heat to medium so that the mixture continues to simmer.
– continue to simmer for about an hour. The consistency you’re looking for is somewhat syrup like.
– depending upon whether you like your jam to be smooth or chunky, this would be the point in which to mash the fruit if you like it of a smoother consistency.
– transfer into jars of desired shapes & sizes that have been sterilized. Seal & open when ready to consume.

Helpful tips:
1. Different sites will tell you slightly different methods on how to sterilize the jars. Make sure to choose a site that works for you.
2. store the jars in a cool dry place & the jam should keep for a fair few months. If you buy jars with pop lids, you’ll be able to see if the jam has kept. If the lid ‘pops’, the jar was not properly sterilized & the contents have spoiled.
3. In order to get the suction in the jar, the jam needs to be poured in whilst hot & then the jars sealed. When the jam cools, it will create a suction.

….for more recipes from us, check out our archives here.


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