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Sunday, March 27, 2011

Fig & pear jam

Figs are plentiful in the shops at the moment so I dug out a delicious recipe which I made for the first time last year.  White fig and pear jam is my favourite at the moment on a thick slice of Sonoma sourdough with unsalted butter - Yum!

white fig, pear and anise jam
Steve Manfredi recipe

1tsp aniseed (whole seeds)
1.1kg sugar
1kg white figs
500g green pears such as Williams or Bartlett
Juice of 1 lemon, strained

Place aniseed and 1 tbsp sugar in mortar and pound to a powder.  Wrap in square of muslin and tie securely in a bundle.  Wash figs gently and pat dry with clean towel.  Cut into quarters and place in a large ceramic or stainless steel bowl.  Peel and core pears and cut into 2cm dice.  Add to figs along with remaining sugar, lemon juice and bundle of aniseed.  Mix well, cover and refrigerate for 1 hour.  Pour into heavy saucepan and bring to boil.  Turn down to simmer for 2 minutes then return to ceramic bowl.  Cover and refrigerate for 6-8 hours.  Pour contents back into heavy saucepan and bring to boil.  Skim off any scum on surface and continue boiling 10-12 minutes until thick.  Remove anice bundle, fill sterilised jars while jam is hot and seal.

Makes about 2.5 litres.

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