Remember, I made a fig and cherry tea cake on father’s day. That was the day, when I first tasted fig. I bought some at a hefty price but one of my friend told me that in Southern India it is available very cheap. But going there is not in my agenda right now and if, I need or desire to cook something with them, I should be ready to pay a price.
My that cakes took only some of the figs, leaving more in the freeze. I had a tart in mind with them but I knew my family member who were not so fond of cakes and all these baked stuff, would not tolerate having another slice so quick. They need a gap of a week to enjoy another baked stuff. And I was aware that these perishable figs would not wait for so long. At that time I could only think of jam.
Recently I tried various jams but some were a total disaster. But that doesn’t stop me from trying more and to read more about jams and preserves, I bought a wonderful book “The Australian Women’s Weekly Preserves”. And this recipe is from that book.
My new tools – zester and spatula..
And some small silicon muffin molds, perfect for a family who are not a big fan of baked delicacies.
I painted an old board with the leftover color, bought to paint a ball for my son’s school project. As it was a very small bottle so didn’t apply liberally.
Some food news!!!
My mother send me this boat of Mango Pickle, it made me so happy.
My excitement doesn’t ends here, my mother-in-law was too ready to pickle 20 kg of mangoes.
Ready to be pickled.
When they all had preserved what they want, why should I be left behind in following their footsteps?
Recipe adapted from The Australian Women’s Weekly Preserves
- 1 large apple peeled, chopped
- 330ml – water
- 2 medium figs (approx 170 g)
- 180ml water, extra
- 330 g – sugar, approx
- Star anise – 1
- Juice of a lemon – 1 tbsp
Combine apples and water in a large saucepan, bring to boil, simmer covered, about 30 minutes.
Stir in figs, star anise, and juice of lemon and extra water, bring to boil, simmer, covered for 5 to 7 minutes or until figs are soft.
Measure fruit mixture; allow ¾ cup sugar to each cup of fruit mixture. Return fruit mixture with sugar to pan; stir over heat, without boiling, until the sugar dissolved. Bring to boil, boil, uncovered, without stirring, for about 20 minutes or until jam jells when tested*. Take out the star anise.
Once jam came into room temperature pour this into sterilized jars. Keep this jam in the freeze. It can go well up to 6 months.
*To test whether jam has jelled or not.
Remove jam from heat to stop further cooking. Drop a teaspoon of mixture onto a saucer which has been chilled in freezer for a few minutes, return saucer to freezer until jam is at room or serving temperature but not frozen. Jam which has pieces of fruit (like this) should have formed a skin which wrinkles when pushed with the finger. Jam should be a firm mass on the saucer, if mixture does not jell, return to the heat, boil rapidly until mixture will jell when tested.