Last Friday, we gathered another 5 kg of fresh, ripe figs from the tree in Odette’s garden. They don’t keep long at all, so this morning we had to do something with them. And since there’s only so much fig pie two people can eat, and we already have 5 pots of fig chutney, we had to come up with another plan.

Freezing figs

So, Christophe cut over 1 kg of beautiful figs in halves, carefully placed them on a tray with baking paper and a second layer on top of that, and placed them in the freezer. They take 24 hours to freeze and we will use them in our breakfast muesli. Defrosted, of course…

Fig jam

We cleaned and quartered the remaining figs, and marinated them for 6 hours with a little sugar, some lemon juice and powdered pectine.

Just now, we heated them and let them simmer for half an hour. Boiling hot, we filled 6 pots with the resulting jam. It seemed slightly runny, but as the jam cooled, it turned out perfect! So here’s the recipe for you lucky folks, if you can get your hands on fresh, ripe figs:

Fig jam recipe

Ingredients:
2,5 kg fresh, ripe figs
250 g sugar
100 ml fresh lemon juice
40 g powdered pectine

Preparation:
Put all the ingredients in a big pot with a thick bottom and allow to marinate for 6 hours. Heat the pot and allow the contents to simmer for about half an hour. Immediately pour into sterilised pots, filling them to the brim. Close pots and put them upside down while cooling.

Fig pie

And to top it all off, Christophe made delicious pies. With figs, of course 🙂