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| A few of the figs taking part in this project
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I thought I'd be posting more frequently now that school is out. But as usual, life is full of surprises... and not always good ones at that! As some of you might know by now, M. was in a motorbike accident a few weeks ago. He's doing fine... a broken nose, a broken knee and torn ligament. Nothing that won't be fixed eventually. It's not THAT bad. I'm grateful that he's home and wheeling himself about.
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| Figs - Trimmed and ready for action |
After abandoning my kitchen for a while, this week I was back at it, getting another surprise (this time a good one) by being gifted a nice big bag of organic figs. We ate a few but I knew that unless I did something with them, they might go to waste. All in all, I have till now ate, cooked with or somehow used around 15kg of figs. I will attempt to document all the ways I have used/will use the said figs, starting with the first fig jam I made - Fig, Balsamic and Peppercorn.
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| My favourite mixture of pink and black peppercorns |
Actually, as my cousin L. correctly pointed out, jam might not be the correct name for what I made first. By definition, jams should be smooth, not chunky. Preserves, on the other hand are chunks of fruit, suspended in a syrup base. Not sure whether that qualifies either. It's possibly more of a chutney, having a combination of
chopped fruit, vinegar, spices and sugar all simmered into a chunky mix, balanced in sweetness, tartness and spice.
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| Figs- added sugar, balsamic vinegar, crushed peppercorns and lemon |
I love this jam. Although I am a huge fig fan, fig jams were not my favourite, due to them being too sweet. But this jam is so balanced, you might want to eat all of it straight out of the jar. And I can already see it being used in tarts, pancakes, salads or over some home made galletti (water biscuits)... but more on that later. :) For now, I'll share the recipe...
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| The first batch of yuminess |
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