We have four varieties of Fig tree here. A green one, probably Kalamata or the Common Fig; a black one called Black Mission, a white and one we brought from England called Brown Trout. ( It doesn’t taste a bit like fish!)
They produce masses of fruit, the black one has finished fruiting but the green ones keeps on going and will do until the end of November maybe middle of December.
The brown one is just outside the kitchen and is browsed on every day so there is no chance of getting enough for jam making.
The fruit ripe and ready.
I cut them up into about 1/2 inch pieces, weigh what is prepared and make a note of it!
Just cover them with water.
Simmer until soft.
You know they are soft when , as you stir there is no resistance to the spoon in the pan.
Then and only then…add the same weight of sugar as there was of fruit.
(Handy hint No 1.. if you add sugar too soon the fruit will harden and make very chewy jam)
Add also the juice of one lemon per kg of fruit.
(Handy hint No 2.. warm a lemon in a microwave or bowl of hot water to almost double the amount of juice you get from it)
That’s the hard bit over.
Boil hard stirring a lot until it gets to gelling point.
Method 1; Cold saucer/plate in the fridge drop a little jam onto it.
Back in Fridge.
If the jam wrinkles when you push a finger through it, it is done.
Method 2; Stir with a wooden spoon. Lift the spoon out and watch the way the jam runs off the spoon.
When it is done, it Flakes… sort of holds on to itself .
It is wider at the top than the bottom of the drip as it drops off the spoon.
This is from my jam making Bible Domestic Preservation of Fruit and Vegetables Bulletin No 21produced by Ministry of Agriculture and Fisheries in 1934…..
We will be including Jam making in next autumns cookery courses here at Manna House.