Recipes

{recipe} fig and vanilla jam – confiture de figues à la vanille

March 22, 2016

To close the summer (a bit late I know, as autumn is here now in Sydney with rain showers almost everyday), here is a quick recipe for a fig and vanilla jam I found inspiring on the blog Un déjeuner de soleil. In fact all summer I looked at the beautiful fig tree which was in the courtyard of my previous place. It was packed with fruits, and it kept producing a massive quantity of figs for a good month. So I spent some time browsing cooking magazines and the web to find recipes to eat these figs in different ways. I have never eaten so many figs in one summer!

My favourite jam has always been the raspberry jam and I tend to always buy the French brand Bonne Maman as I reuse the jars and lids for my kitchen storage for spices, dried fruits or other baking ingredients. Then all my jars are the same. Two years ago I did an apricot and lavender jam when I was still in London and I loved it. So this year it had to be a fig jam. One Sunday morning, I climbed on the ladder and picked from the tree all the ripe ones that day, so about 1,3 kg. It was fun and the jam turned out pretty good. I actually love it on a toasted olive sourdough bread with fresh goat cheese…

fig jam_dyptique2

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Pour terminer l’été (un peu tard je sais, l’automne s’est déjà bien installé ici à Sydney avec des averses presque tous les jours), voici une recette rapide pour une confiture à la figue et la vanille que j’ai trouvé ici sur le blog Un déjeuner de soleil. En fait tout l’été, j’ai regardé ce magnifique figuier qui était dans la cour de mon logement précédent. Il regorgeait de fruits magnifiques et a produit une quantité massive de figues pendant un bon mois. Du coup je passais mon temps à feuilleter les magazines de cuisine et le web pour trouver des recettes afin de savourer ces figues de différentes façons. Je me suis régalée et n’ai jamais autant mangé de figues que cette année!

J’ai toujours préféré la confiture de framboises et j’ai tendance à toujours acheter celle la marque Bonne Maman car je réutilise les bocaux et les couvercles pour stocker mes épices, fruits secs ou autre ingrédients dans ma cuisine. Et comme ça, tous mes pots sont identiques! Il y a deux ans j’avais fait une confiture à l’abricot parfumée à la lavande quand je vivais encore à Londres et j’avais bien aimé. Donc, cette année, je n’ai pas pu résister de faire une confiture de figues. Un dimanche matin, je suis montée sur l’échelle et ai cueilli toutes celles qui étaient mûres ce jour-là, au final j’ai récolté environ 1,3 kg. Je me suis bien amusée et j’aime beaucoup cette confiture. En fait je l’adore sur un pain au levain et olives grillé avec du fromage de chèvre frais…

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Ingredients

for 4 to 5 jars depending on the size: I made 1 big, 1 “Bonne Maman” type (medium) and 2 smaller (maybe 2/3 of the Bonne Maman jar size).

1,3 kg of fresh figs (mine were green)

600g of sugar

1 vanilla pod (I had only one left!)

the juice of 2 lemons

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Method

1. Wash, dry and cut the figs into pieces. put them in a pot (or a jar basin) and sprinkle with sugar. Add the lemon juice and vanilla and mix. And let it rest for one hour at least.

2. Bring to a boil (remove the foam if any) for 8 minutes, stirring occasionally. Turn off and let stand overnight (or in any case for at least 4 hours). Bring again back to boiling up to 103-105 ° C, it will take a few minutes. If you don’t have a sugar thermometer just pour a large drop of jam on a cold plate: it should not flow but freeze.

3. Pour the hot jam into sterilised jars jam (in the oven at 150 ° C for 10 minutes). Cover with lid (also sterilized) and put the jars upside down to get rid of the air. Let the jars cool down, then store then in a cool dry place.

Once opened, keep the jar in the fridge and eat within one week (I am at week 2 and the jam is still ok…).

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Props: tea towel belonged to one of my grandmothers / bowl by Sytch Farm Studios / reused Bonne Maman glass jar / vintage spoons and knifes found at different charity shops / tasting wooden spoon by Park Woodshop

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6 Comments

  • Reply Carlota_Fariña March 22, 2016 at 12:04 pm

    So yummy! I love the figs jam a lot! I am always making homemade jams as I love it, especially for the wonderful scent while preparing them!
    Your post makes me want to prepare one but i will have to wait to figs period!

    • Reply Sandrine March 22, 2016 at 12:24 pm

      Thank you Carlota! It will be coming soon for you! It’s true that the smell whilst cooking makes you want to eat it straight away! xx

  • Reply Rosenoisettes March 23, 2016 at 2:07 pm

    This vanilla jam seems delicious !

    • Reply Sandrine March 30, 2016 at 10:04 am

      Many thanks! For my first attempt, I am quite happy!

  • Reply APRICOT JAM – Cuore di Pane July 30, 2017 at 11:26 pm

    […] jam and this week I tried a different recipe. I got inspired reading the fig and vainilla jam at Sandrine’s blog and tried the same steps to prepare mine. I have to say this is the best homemade jam recipe I have […]

  • Reply MERMELADA DE ALBARICOQUE – Cuore di Pane July 31, 2017 at 12:06 am

    […] diferente. La inspiración me llegó leyendo la receta de mermelada de higos y vainilla en el blog de Sandrine y realicé los mismos pasos para preparar la mía. Y tengo que decir que esta es la mejor mermelada […]

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