Figs for Fig Jam

               

Over the last 10 years or so it's been lovely to see the gradual return of the birdlife to the suburbs of Melbourne. Its probably due in some part, to the reinvigoration of gardens and the planting of natives and other bird attracting plants.  The return of the parrot, although lovely to see in all their colourful glory, they are a menace to my fruit trees, especially as mine are limited in number.

This week my fig guard dog "Max" warned me that they were about - with his constant barking (he is always on the lookout for birds) and the neighbours really love this warning too!! NOT.  In response to his emphatic barking I ventured out and there was my fig tree covered in parrots. That was it - time to pick! 

The first flush of figs earlier in the year were very dry, even the birds didn't want them, but these were ripe and ready to eat.  I picked a couple of kilos to make jam.

Spring

Birds love figs

Time to pick before they are all gone!

So this morning I set about making Fig Jam. Its a simple recipe. I like to peel the figs as some of the skins are not very attractive.

Ingredients

1kg peeled figs - chopped - stalks removed

1kg sugar

1/2 cup lemon juice

1/2 cup water

As is usual with making jam put two plates in the freezer.

Place the chopped figs, lemon juice and water in a large pan.

Bring to the boil then lower the heat and simmer, covered for 20 mins or until the figs are soft.

Add sugar and stir over a medium heat without boiling for about 5 mins or until the sugar has dissolved.

Then bring to the boil and boil for 20 mins stirring often.  

Remove any scum from the surface with a slotted spoon.  

Add a little water if the mixture gets too thick.

When thick and pulpy, start testing for setting point.

Remove from the heat, place a little jam on one of the cold plates and put in the freezer for 30 seconds.  when setting point is reached, a skin will form on the surface and the jam will wrinkle when pushed with your finger.  Remove any scum from the surface.

I have a large old fashioned preserving pan that I like to boil my jars in, you can sterilise them with boiling water or you can put them in the dishwasher.

 Pour the jam immediately into clean, warm jars and seal.  Turn the jars upside down for 2 minutes, turn them back up the right way and leave to cool.  Label and date. This jam can be stored in a cool dark place for 6-12 months.  Refrigerate after opening for up to 6 weeks (if it lasts that long).

I am entering this in Ren Behan's  Simple in Season Blog Event for February

Max the fig guard dog

Max loves figs too!

A pair of parrots in the gum tree at the
back of the garden