Fig And Thyme Jam Recipes

FIG AND THYME JAM

Steps:

• Tip your prepared figs into a large saucepan, add the sugar, thyme and lemon juice and stir everything together to combine. Leave to sit at room temperature for at least an hour to soften the fruit. When you return the fruit will be suspended in a beauitful dusky pink syrup.
• Place the pan on medium heat and bring to the boil as you stir. Once you can feel all the sugar has dissolved into a syrup, increase the heat to high. Place a saucer in the freezer (no, I've not gone crazy, this is a legit instruction)
• Keep stirring as the jam boils - there may be foam on the surface so just scrape that off into a handy bowl with a spoon.
• Once the jam starts feel thicker and the bubbles are volcanic - bigger and slower - the jam is nearly ready. Take your freezer saucer and top it with a spoonful of jam. Let it sit for a minute then gently push your finger against it to see if it wrinkles, and run your finger through it - if the two sides flow together it needs a bit longer. If they stay separate, it is ready.
• Take the jam off the heat and leave it for a couple of minutes so it can settle.
• Sterilise your clean jam jars for 10 minutes in a big pan of boiling water. Once ready, let them airdry on a towel.
• Fill the jars with jam, screw on the lid tightly then either store or eat some.

FIG JAM WITH ROSEMARY

Steps:

• Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
• Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
• Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
• Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.