Project Description
Full Recipe in Details
This week’s recipe inspiration comes from one of our Amalocal community (Thank you Traci!) who discovered this delicious desert or jam/relish delicacy while travelling in South Africa. I also think it’s a brilliant idea for us here in Australia at this time of the year.
My figs get devoured by the local bats and birds at this time of the year, long before I get a chance to enjoy them. This way you pick them early and get to enjoy them for a change! Of course feel free to leave a few for the birds and fruit bats, they also need some food! If a neighbour has a fig tree I’m sure they won’t mind you picking a few of theirs, as long as you share the jam!
INGREDIENTS
1 kilo unripe figs
1 kg sugar (or use 500ml Malt syryp)
5 ½ cups water
1 lemon
4 cloves
GUIDE / INSTRUCTIONS
Wash the figs and clean their stems.
Fill a large pot with water and boil the figs for about 10 minutes.
Let it cool.
When they are cool enough to touch, squeeze the figs gently to remove the acidic juices.
You can do this in bulk using a Colander and another pot to squeeze the figs.
Repeat the same step.
Boil 5 ½ cups water and sugar together in a different pot.
Add the squeezed figs in it.
Put the cloves with the figs to give this jam some flavour.
Boil them for about 25 minutes.
Finally, add lemon juice and boil it 5 minutes more.
Let it cool (cut up if you like) and fill it in jam jars.
NOTES
Have a great week ahead and happy local food eating.