This is my third year of making this gorgeous ruby coloured fig jam and in late August/September (when figs are available in the UK from Mediterranean climates) during my lunch break I visit the Berwick Street market fruit vendors to purchase a bag of these ripe beauties for weekend jam making. The season is quite short and the figs don't keep for long, best used within 24 hours. I love that each fig comes on it's own paper case, like buying a decadent cake from a French Patisserie. One of my favourite elements of this jam is the addition of the lemon and thyme, it enhances the figs and evokes Turkish and Moroccan flavours. It is lovely on toast and dolloped on top of a bowl of yoghurt, fresh fruit and muesli or with goat's cheese. Also, an affordable luxury for the jam making process is to purchase a cooking thermometer, around £4 and takes the guess work out of knowing when the jam is set. Makes 2 large jars.
Ingredients
2 lbs ripe figs
*equivalent to about 18 figs
1 3/4 lbs caster sugar
*3 1/2 cups
1 lemon, the rind and juice.
1 tablespoon fresh thyme leaves
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| Makes 2 large jars |
Method
Wash the figs in a colander, dry and quarter them and stack in a large heavy bottomed saucepan. Add the sugar to the figs and on a low heat, stirring often, slowing bring to the boil.
Mean while, peel the rind of the lemon, remove any white pith from the rind and cut into very thin strips (julienne). Wash and chop the thyme leaves and add with the lemon pieces to the simmering figs.
Allow the fruit and sugar mixture to thicken for some minutes and then carefully stir through the lemon juice.
Continuing cooking on a low heat, keeping a constant gentle simmer. Keep watch and stir regularly.
Jam setting point is 104 degrees Celsius. Use a cooking thermometer or test by spreading a teaspoon of the cooking jam on to a saucer, place in the freezer for 30 seconds. It is ready if the jam wrinkles when touched with your finger.
Ladle into warm sterilized jars (to sterilize - wash and dry the jars, leaving a few tiny drops of water in the bottom, place in the microwave for 40 seconds. Place the lids in a shallow bowl and pour over boiling water). Allow the jam to cool before securing the lids.
