About The Garden Magazine Your local gardening advice for Australian gardens | How to Grow | Garden Advice | Pest & Diseases | Recipes 
If you have a fig tree in the garden, you will know first hand how much fruit can ripen all at one time. As figs become over ripe quite quickly, they do need to be consumed within a few days of harvesting. Aside from eating them ‘raw’, there are a number of delicious preserve options you might not have considered.
One of our Magazine readers Carolyn, sent in her delicious (our mouths are watering) Homemade Fig Jam recipe, along with her steps on how you too can make this devilishly delicious jam.
“This recipe is originally from the 1951 THE SCHAUER – fruit preserving book and confectionary by Amy Schauer.
It was brought by my mum for 7/6 and which I guard with my life lucky at 93 I have convinced my mum she doesn’t need it anymore.” – Carolyn
Ingredients for Carolyn’s Homemade Fig Jam
4 lb fresh figs (1.8 kgs)
1 pint (600ml) water
1 cup vinegar
4 lb of sugar (1.8 kgs)
Method
1. Wash recycled glass bottles and metal lids (only use ones with metal lids), in hot soapy water. Rinse throughly and allow to drip dry. Once dry, place glass jars and metal lids onto a baking tray and put in an oven heated at 100-120 degrees for 10 or more minutes.
2. I like chunky jam so I remove stalks from the fresh figs, leave the skin on and cut roughly into pieces.
3. Bring to the boil (fig, water, vinegar) than add warmed sugar allow to come to the boil again cook uncovered until thick and set.
4. Cool a teaspoon of jam in a saucer it check for correct consistency before bottling. I must admit that I don’t warm my sugar and have never had a problem. Try to get an even mix of fruit pieces and sauce in each bottle.
5. Get the hot glass bottles out of the oven (remember to use mittens or a cloth, they will be hot) and seal immediately in warmed bottles.
6. Label and date the bottles.
Serve with two (2) ingredient scones and cream! YUM
- 4 lb fresh figs (1.8 kgs)
- 1 pint (600ml) water
- 1 cup vinegar
- 4 lb of sugar (1.8 kgs)
- 1. I like chunky jam so I remove stalks from the fresh figs, leave the skin on and cut roughly into pieces.
- 2. Bring to the boil (fig, water, vinegar) than add warmed sugar allow to come to the boil again cook uncovered until thick and set.
- 3. Cool a teaspoon of jam in a saucer it check for correct consistency before bottling. I must admit that I don’t warm my sugar and have never had a problem. Try to get an even mix of fruit pieces and sauce in each bottle.
- 4. Bottle and seal immediately in warmed bottles (heated in an oven at 100-120 degrees).
- 5. Label and date the bottles.
How to Grow Figs Recipe fruit bread french toast with baked figs
