Friday, January 26, 2018


Figs are my most favourite fruit. They are naturally sweet, and pair tremendously well with various breads, muffins, and even cheeses. That being said, when they are not in season, there is only one thing to do – have them dried, in the form of a marvellous jam.
Very easy to make, although it does require some time, because they need to be soaked overnight. After that, it all goes very quickly, starting with a light caramel, and ending with cinnamon, and vanilla, just as it should.

250 grams dried figs
500 ml tepid water
100 grams granulated sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla bean paste

Take each of the figs, remove the stems, then dice them into small pieces. The smaller the dice, the better. This will ensure they cook quicker, and that remain soft later on. Place the chopped up figs into a medium bowl, pour over the water, and let them soak overnight. Next day, when you are ready to make the jam, take a heavy-bottomed saucepan (lighter pans work best), add in the sugar, and gently shake the pan so the sugar distributes evenly. Place the sugar over medium-high heat, and let it cook, without stirring, until it caramelizes, and turns a deep amber colour. This may take up to 5-6 minutes, depending on your stove.
Once the caramel has formed, and the surface looks shiny, pour in the chopped up figs and all of the water that they didn’t absorb. Pour this in very carefully, as it will bubble up and possibly splatter. Let the mixture come up to a boil, and cook for 10 minutes. The figs will soften up, the caramel will melt, and the jam will thicken up. Once it thickens, remove it from the heat, sift in the cinnamon, add the vanilla, and mix very well. Let the jam stand for about 10 minutes, then pour into sterilized jars. Store in a cool and dry place. Yields 300 grams.