Fig and Vanilla Jam

I was very lucky this year – I got a nice mix of wine, cheese and fresh fruit and vegetables form my yearly trip to see my parents in France. The figs were really delicious, we’d been having them stuffed with cheese and wrapped in prosciutto then baked. Delicious as a side dish or as a simple starter.

This time of year, as the nights draw in and there is a nip in the air you know a foodie will think about preserving. Seeing as my freezer is like a letterbox (even smaller when it is frosted up, like now) the only way I can preserve all my delicious figs before they spoil is jam.

Jam making may well be a scary concept for some, the correct temperature, the sterilisation of the jars, the right amount of pectin and enough cheap fruit to hand will put many off but please let me demystify this and ease your fears, it’s easy and fun and rewarding.

Think about that cold midwinter day when you’ve made hot toast with jam (and in my mind peanut butter too) and all the summer sweetness is still there. Even better - when you have a sharp cheddar on crackers or a creamy goaty cheese baked for a hot salad you can marry this jam with sweet shallots and some balsamic or raspberry vinegar for a flavour sensation.

Don’t burn your tongues now…

Fig and Vanilla Jam

750g fresh figs, diced 

500g jam sugar

1/2 fresh vanilla pod (I put the other half in a jar with some sugar to make vanilla sugar).

1 lime, zest and juice

Set the oven to 120C or Gas Mark 1 if you don't have direct control of the heat.

Put figs, sugar, vanilla, lime juice and zest into a large bowl and leave to steep for 2 hours.

Add to a large heavy-based pan and dissolve the sugar over a low heat. 

Bring to the boil and turn the heat down low and stir regularly.

Wash 3 regular or 1 small and 1 large jar in hot soapy water, including metal lids.

Place on a baking tray and leave in the oven for up to 15 minutes.

Once the jam has reached a thick and gloopy consistency pour into sterilised jars and clean thread with paper towel then place and screw on lids.

Leave for at least 3 weeks before eating.