Full Recipe

Fig & Orange Jam

Since the start of the fig season 3 or 4 weeks ago, stallholder Maureen has been at me to find this recipe which I used to make about 6 years ago. I’d totally forgotten about it. From memory I’d translated it from an old French cooking book. It’s a bit fiddly in that the process takes 2 days but the result is delicious. We have fantastic figs at the Market both on Saturday and Sunday.

  • Ingredients for 700-800g of jam:
  • – 700g fresh figs
  • – 300g unwaxed oranges (usually this means 2)
  • – Juice of 1 lemon
  • – 700g sugar
  • – 150ml water

Method

– Prick the oranges all over with a needle (sorry I don’t know why the recipe gave this instruction). Cut each into 10-12 wedges keeping the skin on.

– Wash and dry the figs and cut them into quarters.

– Prepare the syrup in a pot – mix together the lemon juice, water and sugar. Bring it to the boil for about 3 mins or until the temperature reaches 105C.

– Add the oranges, simmer for 5-6 mins.

– Add the figs and cook till they submerge in the syrup.

– Remove from the heat and pour all into a bowl. Cover and leave to macerate for 24 hours.

– The next day boil the fruit for 5 mins. Skim the top. Leave, covered again for another day.

– Then, boil again being careful that the bottom doesn’t stick. Cook for about 20 mins. Check if cooked.

– Put into sterilized jars, dividing up the fruit evenly between each jar. Cover and seal.

As well as a jam, this can be eaten as a dessert served with vanilla icecream and, if you like, a dash of an orange flavoured liqueur such as Cointreau, Grand Marnier or Triple Sec.