Posts Tagged ‘#Figs’


Delicious scones with fig jam and cream. Yummy!

This is a beautiful fig jam. It is so delicious it was difficult to put the spoon down and get the jam in the jars. What makes it even more delicious is the fact that it it is so simple to make. It is really a no fuss jam.


3kg figs, skinned and chopped – we just sliced ours since the skins were so soft and edible

3 kg Sugar

1 1/2 cups water

1 1/2 cups white vinegar

1 apple, peeled and sliced thinly

Ginger (optional – add to taste)


Put sugar, water and vinegar into saucepan and bring to boil Boil for 10 minutes#figjamSugar and liquids

I used apple cider vinegar (since I had run out of white vinegar)

Whilst the syrup is boiling top and tail the figs and chop or slice.


Figs sliced

When the syrup has become clear (10 minutes at rolling boil) add the fruit mix – carefully.


Sugar syrup at Boil

Add figs, apple & ginger (if using)  and boil until tender for approx 30-40 minutes, I left out the ginger and it tasted beautiful. If you love ginger add here.


Add fruit to sugar mix

until setting point is reached – it took the full 40 minutes to reach. I made a half batch of this recipe and it made 11 half pint jars.


Suray Fig Jam

Pour into sterilised jars & seal. It makes a dark, rich and smooth jam. Perfect for scones, toast or biscuits.


Suray Fig Jam


Keeps for approximately 12 months (unless eaten sooner).

We have only had lovely comments about the jam so try some and let me know.


Blessings, Susan ♥

© Susan Jamieson 2014

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#Fig Jam

Fig Tree full of fruit

“In fact, people who posses no magic at all can instill their home-cooked meals with love and security and health, transforming ingredients and bringing disparate people together as family and friends. There’s a reason that when opening one’s home to guests, the first thing you do is offer food and drink. Cooking is a kind of everyday magic.”
Juliet Blackwell

We have a very ignored fig tree in the back garden. It’s been ignored because last year, the summer we moved here, the birds and fruit bats must have swallowed them whole since we didn’t catch sight of anything larger than a green marble.  This year the tree is loaded and we made Fig and Apple Jam. The recipe is called simply Fig Jam, but the apples have been added to add more bulk and flavour.  We also found some lovely lemons on our tree. The apples we bought and are organic.

#Fig Jam

One large bowl of ripe figs

Here is the delicious and easy recipe. (Recipe and instructions in blue)

1 1/2 pounds of figs

1 1/2 pounds apples

2 lemons (juice and rind)

2 pounds sugar

#Fig Jam

1.5 pounds of figs

1 1/2 pounds of apples

#Fig Jam

1.5 pounds apples


Slice the figs, peel, core and finely slice apples.

#Fig and Apple Jam

1.5 pounds sliced figs


#Fig and Apple Jam

1.5 pounds finely sliced apples

Slice the lemon and juice them. Reserve the liquid and finely slice the rind and any remaining flesh.

#Fig and Apple Jam

2 lemons

#Fig and Apple Jam

Finely sliced lemon (after juicing)

I used my trusty fine slicer to get the apples and lemon rind finely sliced.  Since the figs cook quickly this helps the mixture to cook more quickly without losing any flavour.

#Fig and Apple Jam

The trusty fine slicer n dicer


#Fig and Apple Jam

Apples, figs, lemon juice and rind


Put the figs, apples, lemon juice and rind into the pan and cook slowly until tender.

Then add the sugar and boil rapidly.


#Fig and Apple Jam

Jam brought to boil


#Fig and Apple Jam

Getting rid of the chunks

We prefer a smooth jam so we mashed a few large pieces of apple we missed. If you prefer a chunkier jam you can leave the apple pieces larger, just make sure they are very tender.

The sugar will dissolve immediately when added to the pan as the lemon juice and other fruit juices have already made a juice hot enough to dissolve the sugar.

Test for set after it has been boiling for about 15 minutes. (If you like it thicker you may want to cook it for a few minutes longer.

Ensure your jars are ready, sterilised and hot. The hot jam will crack a cool jar.

#Fig and Apple Jam

Fill jars carefully


#Fig and Apple Jam

A small pan was easier to handle


It is not considered advisable to allow figs to stand overnight with sugar, as fermentation sets in rapidly if figs are wet or ripe.


#Fig and Apple Jam

Fig Jam anyone?

Make sure the jars are sealed as soon as they are filled so that a firm airtight seal is created. Jam will last as long as it takes people to eat it.

The finished batch, from start to finish, (our first time with this recipe) was one hour.

~                         ~We had to try some on toast. It is delicious!~

#Fig and Apple Jam

Breakfast delight

I managed to make this yesterday, after my bath rejuvenated me. I need to report that one jar of jam is almost finished. In our defense it was a small jar!

I hope you enjoy it.

Blessings,  Susan x

© Susan Jamieson 2014

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