You’ll recall that I had a fig emergency not too long ago. Too many figs from my tree and (despite commenter Moshe’s suggestion to just eat them all) no inclination to eat them all in one sitting. Recipe ideas were considered (and thanks all of you!), and I made a decision. I was looking for a way to preserve them, not how to immediately eat them, and so sadly I did not take up all the lovely suggestions of things to do. By a day or two later I had several more, and so it became urgent. As hinted at by the post entitled “Jam Tomorrow” (which I took a while to deliver on – sorry) you can guess what I decided to do: Fig Jam, of course!
So I bring you the first of what I expect to be several trips to the kitchen on Asymptotia, where we go through all the steps together (remember the Taiwan-inspired Beef Lo Mein that I did on CV?). So the thing to do is chop up those figs into smaller chunks -roughly eighths (keep halving three times):
I looked at various sources for an idea of the proportions of ingredients, and eventually settled on a few that I decided to hybridize. I’ll leave it to you to google on “fig jam” and find your own ideas, I found that there is a popular Epicurious recipe, which first appeared in Gourmet magazine some years back, that uses roughly the following (I did not do the rum and sesame seeds mentioned elsewhere):
1 cup sugar
3/4 cup water
2 lb firm-ripe fresh figs
2 strips fresh lemon zest
2 tablespoons fresh lemon juice
… proportions that I rescaled (see below).
This meant that I needed an idea of the actual weight of the figs. I don’t actually have any scales in the kitchen or anywhere in the house. (I usually use volume measurements in my cooking.) So this meant that I would have to rush out to the shops to get a scale. This did not appeal to me, and after a short while I remembered that I’m actually a physicist, and so can use other means to get an estimate, fashioning some scales from Click to continue reading this post →