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.