It's my favourite time of year again - fig season! It's only a small window because they ripen and spoil so quickly, but that doesn't stop me from having as many as I can! And that's where this recipe comes from. I had so many figs that my Nonno gave to me from his tree and they were so sweet and delicious that they were going soggy very quickly.
The only way to preserve them was to make jam! Now I'm a huge fan of Maggie Beer's Burnt Fig Jam but it's hard to find and pretty exxy for jam (although it doesn't reallly stop me from buying it because it's that good!). Once I had made my own, I realised they tasted very similar and were the same in colour and consistency. Yay!
The best part about this jam is letting the figs soak in with the caramelly rapadura sugar and vanilla beans overnight. The smell is just amazing the next day! And once the figs have soaked overnight (which basically means throwing everything into a bowl), you just have to cook it for 45 minutes. Too easy!
This jam is not just good for toast though. It's much more than that. Think cheese boards, or a little spread onto a quiche base with a blue cheese or caramelised onion topping..
Oh sorry! I was too busy drooling there for a second!
- 1 kg figs, trimed
- 2 vanilla beans, deseeded
- 1 cinnamon stick
- 460g rapadura sugar
- 1 orange, juiced and zested