Glen Ewin Estate is a function centre in the Adelaide Hills that is a venue for weddings, conferences and other events. It also has cellar door tastings for small boutique wineries, it features a nice restaurant, and has a small fig orchard or two. In fig season, you can arrange to visit and pick your own figs. It is a lovely activity on a warm Late Summer or Autumn day, for those of us who love to eat and cook with figs. I had a leisurely drive through the hills, always a pleasure, to arrive about 20 minutes prior to their closing time, but that was all that I needed. Armed with enough figs for jam and a weeks worth of eating/cooking, I ambled home again. There is nothing like fresh figs straight from the tree.
The jam I made with the figs is similar to other jams I love to make. I don’t have much of a sweet tooth, so they are generally on the tart side, and are flavoured with spices. So today’s Fig Jam has black pepper, cinnamon, ginger and a hint of chilli, as well as a couple of slurps of some red wine that was sitting, ignored, in the fridge.
Two parts figs. One part sugar. Cook and cook. Be gentle. Bottle.
(I read this recipe a while ago, with a nice story about a Grandmother and her jam making.)
This jam is so easy to make. I make small quantities of jam and keep the jars in the fridge, so am not overly concerned about the fruit-sugar ratio. If you are making large quantities to store for longer periods, please adhere to appropriate fruit-sugar ratios.
Also try Boozy Baked Figs.
Fig Jam with Black Pepper, Cinnamon and Ginger
1 kg firm, ripe figs, trimmed and roughly chopped
1.5 – 2 cups sugar (or to taste)
1 cinnamon stick
zest and juice 2 lemons
2 – 3 tspns finely chopped ginger
slurp or two of red wine (optional)
0.25 tspn sea salt
0.5 – 1 tspn coarsely ground black pepper (or to taste)
1 dried red chilli (optional)
Place all ingredients in a large pan and bring gently to the boil, stirring gently periodically to dissolve the sugar. Simmer for 45 – 60 mins, and test to see if it sets (place a small amount on a cold saucer and see if it runs when the saucer is tilted).
Spoon into sterilised jars, and store in the fridge or in a dark cupboard.
recipe notes and alternatives
Use just ripe, firm fruit without bruises
Jaggery or brown sugar can be use for a deeper flavour.
This goes very well on crackers with cheese as well as on toast, crumpets and scones (British style, not US style).