This post is a little outdated as I wrote it in February, but I thought it may still be of some use as some fruits have a second showing in autumn, so jam making is not just a summer pursuit.
Hello, I come to you from the heavenly wilds of far west Victoria. I'm home on the farm and I couldn't be happier.
I rose early this morning before the sting of the February heat kicked in. I took my yoga mat outdoors and stretched and breathed deeply in the shadow of the majestic red gums, taking in the expansive paddocks - just harvested - and the quiet meanderings of a mob of sheep.
KIDDING!
When I rolled out of bed I boiled the kettle, had some toast with jam and again lamented the loss of the 9:20am cooking segment on the now defunct 9am with David and Kim.
Having said that, I have spent a decent amount of time outdoors on this trip, ferrying pea straw from Nan and Pop's back paddock to our back garden with mum, and I have been very aware of the the aforementioned red gums, sheep and general peace and tranquility of the place my family is blessed to call home.
Back to the jam I mentioned briefly above. When not outside up to my ankles in straw and sheep poo, I've been inside standing over a bubbling pot of fruit and sugar.
The fruit of the moment is fig, which arguably makes the best jam of all time. Figs come into season in summer, and some varieties also fruit in autumn.
I'm extremely lucky to have an unconquerable supply of figs direct from Nan and Pop's orchard. Consequently we have a store of fig jam in the top cupboard which looks like outlasting the Mayan calendar.
But I know figs can be expensive to buy. Markets can be the way to go, and keep your eye on the price regularly. Lately I've noticed them for sale in supermarkets for around $8 per kilo. A bargain indeed.
The cost of the fruit can render fig jam a bit of a luxury, so maybe only give away bottles to people you really really like!
The thing to remember when making jam, as I learnt from my Nan, is the old "pound for pound" mantra. One pound of sugar to every pound of fruit. Having said that, figs are an exception. At least according to this recipe - again from my wonderful Nan!
So if you're lucky enough to land yourself some figs, give it a try. The old IXL really won't cut it after you've made your own jam.
Nan's Fig Jam
1 lb figs - ends removed and chopped
3/4 lb sugar
Juice and pips of one lemon
6 tbs water
Cook the figs in a large pan over moderate heat until they have collapsed a bit and softened.
Increase heat to high, add the sugar, lemon and water. Boil fairly rapidly, stirring frequently, until the jam starts to adhere to the sides of the pan in a way that looks a bit jammy. Probably around 20mins.
Put a small blob on a saucer which has been chilled in the fridge. Sit for a minute. If the jam wrinkles when you push your finger through it. Voila! Jam ready. If not, let it cook a few minutes more and repeat.
You will have to feel your way through this phase a little. Cooking time will vary for each batch, depending on the ripeness of the fruit.
When the jam is ready, ladle into hot sterilised jars. Be careful. Hot jam is ... hot. And it will burn you. Pop the lids on at this stage as it helps create a nice seal.
There you have it. Totally delicious old fashioned jam. It really is very easy.
Once you've mastered this recipe, mix it up a little by substituting half the sugar with brown sugar. The end product is a dark jam with a lovely soft flavour. Particularly good on fresh bread with blue cheese. Even better if you add wine to the equation and mull over how amazingly productive you've been in the garden all day.
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