Where did the figs go? Well, the last ones got turned into jam.
Head straight to the recipe.
It’s hard to set a pace for autumn. Warm days in Athens are followed by perfectly cool evenings. We still go about in our sandals and maybe, just maybe a light overcoat for the evening. The season is turning very, very slowly into autumn and the only way you can actually tell is that the figs have disappeared from the market stalls. There are only a few grapes remaining and some plums.
My last batch of figs was quite a large one. The bottom of their box got a little bit squashed as I was piling up the veggies in one huge bag (yes reusable). I normally treat my fruit and veg with a little more kindness, until at least I get them at home. Not particularly sorry for these figs, I knew their fate was to be turned into jam, fig jam!
Figs have this amazing jam quality in their essence. You pull apart the skins and the red flesh is soft and spreadable and already jam like with no intervention. The jam I made is actually my friend Ari’s jam, from neanikon. I love Aris recipes and this quick fig jam has no pair. You only need the fruit and a couple of magic spices that I bet you already have in your cupboards.
Spiced fig jam
- 1 box of ripe figs (quantity doesn’t really matter)
- 1 cinnamon stick
- 2-3 cloves
- Use a food processor and add the figs skins on. Pulse until you get a nice even pulp.
- Transfer the fig pulp from the food processor to your pot on the hob. Add in the cinnamon and cloves and switch the fire on to medium high. Mix gently and watch over it. Once it starts splashing you are close to completion. If you have a thermometer, it should show 105 C. If not use a cold plate and place a tiny spoonful on, it will congeal immediately and you will be able to tell if it is the right consistency.
- Pull off the hob and fish out the cinnamon stick (and cloves if you can find them) and transfer to sterilised jars.
- For the sterilised jars Wash your jars in warm soapy water, rinse and let them dry. Avoid drying with a fluffy towel as it might leave residue. Preheat your oven at 160 oC max (gas mark 3, 325 oF) and place the dry jars for 10 minutes.
This spiced fig jam has been perking up my breakfasts and afternoon coffees. There is another jar kept in the cupboard, to open in the cooler winter days. A jar full of sunshine.
I hope you will enjoy it with really good company.
from Athens with love,
PS If you are looking for the jam in Greek, please visit Aris’ blog hereby