‘No thing great is created suddenly, any more than a bunch of grapes or a fig. if you tell me, you desire a fig, I answer you that there must be time. Let it blossom then bear fruit, then ripen’ – Epictetus
Mr B’s father brought over fig trees from Italy when he first immigrated over 50 years ago. Every year there is a lovely run up in the summer when they start producing a few figs a week. At some point however they get impatient and start producing 100’s at a time. We end up with boxes and boxes to be distributed to lucky family members and friends.
My mother-in-law used to make this lovely fig jam that we all received around this time of year. It was delicious and addictive and we would add it to yogurt, ice cream, cheese or just eat it straight out of the jar. In recent years she has stopped spending so much time in the kitchen and so I have slowly been trying out her recipes, so I can carry on the tradition for my husband and make them for Baby B to try.
This is an easy recipe and way to use your fig yield. I used Jaggery instead of cane sugar, as it has added nutrients. It is made by boiling raw, concentrated sugarcane juice till it takes a solid form.
Jaggery – It contains more mineral content because of its molasses content. It has manganese, magnesium, potassium and iron.
Figs – Have a wide range of nutrients and are particularly rich in copper and B6. They are high in fibre and help to promote digestive health.
Ingredients
- 2lb Figs, topped and quartered
- 1.5 cups sugar (I used Jaggery)
- ¼ cup lemon juice
- ½ cup water
- 4 one-inch-thick strips of lemon or orange peel
Method
- In a large steal pan, add all the ingredients
- Bring them to a boil and then down to a simmer
- Simmer for 35-45 minutes or until it has reached your desired thickness, stir every so often to stop it sticking
- Let cool slightly, take out the peel and then pour into a glass jar
- Store for up to 3 months in the fridge
