Saturday, March 19, 2011

The Lost Art of Making Jam

One of the things that I love about Autumn is my large Fig Tree is usually covered with Fig's. There is plenty for the birds,possum's and some left over for me.
Yesterday after risking life and limb I succumbed to allowing Geoff to climb onto the roof to harvest the ripest of the fruit that is always just out of reach.
I then set to and made some jam, using the recipe below.

My Mum's Fig Jam.
Cut up the fruit, and put in large heavy based pot. Add 1 lemon cut into 4 and half a pack of ginger.
Place it on the hotplate on half heat and boil about a quarter of the liquid down. Stir minimally.
(Just enough to stop it sticking to bottom)
Tip fruit mix into bowl. Measure back into pot and count how many cups of fruit liquid.
Put the same amount of cups of sugar into pot as there is fruit (cup for cup)
Put back on stovetop and boil on about half heat, stir regularly, to make sure it does not burn on the bottom.
After quite a while, (mine took about three quarters of an hour, don't forget to keep lightly stiring fruit from bottom) test jam by putting a teaspoon of jam onto a plate and see if when it cools it is thick. (set) Remove Lemon pieces.
Spoon Jam into clean jars or glasses. Enjoy!
p.s. you can use any fruit, maybe lose the Ginger.


  1. The jam looks delicious. Thanks for sharing the recipe - I will have to try this one!

  2. There is nothing quite like homemade jam on sourdough. No colours or preservatives either.