Fig Jam

I awoke one morning to a banging at the door. Out lovely neighbour had just ventured out in the rain to harvest some figs. They had planned to make fig jam. A few days later, I find this on my doorstep:
Happy Jam Making!

Hurray for generous neighbours!

The first time ’round, I was out of lemons, so I used the zest of limes and lime juice based mainly on a recipe from the West Australian newspaper.

I substituted 2 small lines for the lemon, but didn’t think about the proportions until I had thrown it in the pot. I got 5 tablespoons of juice to 600g of fig fruit; which was the amount I used to 1.2kg of guava juice when making jelly.

After boiling for 1 hour, it wasn’t passing the ‘sets in a cold dish’ test, so I threw in a random amount of pectin, leftover from the jelly making last year.

Imagine 5 tablespoons of lime juice plus the sourness of pectin and a mere 500g of fruit.


I wasn’t that pleased with that first effort.

So I resolved to try again, with a recipe from The Golden Wattle Cookery book, a heady tome handed out to young ladies graduating from West Australian high schools.

Fig Jam
12 lbs (4.8kg) figs
9 lbs (3.6kg) sugar
2 lemons

1. Wash figs. Cut up roughly, removing stalks
2. Sprinkle over 2 lbs (800g) sugar. Stand overnight.
3. Add juice of lemons and skins (not cut up)
4. Boil until tender. Add rest of sugar.
5. Boil until a golden brown colour. Remove lemon skins.
6. Bottle. Cover while hot and label.

The citrus pith contains a high amount of pectin, which is why I didn’t need to add any to this batch. I also disobeyed step 3, by cutting my lemons into six big chunks. Increased surface area to help to disperse flavour.

I also added one generous teaspoon of very gingery powder ginger.

600g of fruit netted me three 250ml jars. I can’t wait to taste it.

So this is what my jam looks like:
Fig Jam

On the left is batch one, with extra pectin. On the right is the Golden Wattle Cookery book batch.

Next challenge: marmalade!


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