Thursday, 9 October 2008

Impromptu fig conserve

With figs in season as they are, I just had to buy some more didn't I? I had this idea in mind for tomorrow night's dinner, but tonight, the figs were looking a bit peaky... not to be left for tomorrow night. Hmmm... what do I do with them then? I know, I will make jam!

The challenge is that I only had 6 figs, not the kilo or so that most recipes seem to demand. So I just had to invent something, and here it is.

6 figs
1 cup jam sugar*
1/2 cup grand marnier
1 star anise
1 tsp lemon juice

In a small saucepan, combine the chopped figs, jelly sugar, lemon juice and grand marnier. Sit for an hour to soak.

Start the stove and bring the mixture to a gentle bubble. Add the star anise. Cook for 15 minutes stirring regularly. Remove the star anise and then continue to cook for another 15-20 minutes, stirring regularly, and crushing with a potato masher, to break up the bigger pieces. Once thickened to "soft ball" stage, pour into sterilised glass jar. Makes 1 x 500g jar of jam.

*jam sugar is a sugar which includes pectin

The figs starting to break down into delicious jam..

1 comment:

Mevrouw Cupcake said...

That looks gorgeous!!!