Fig & Earl Grey Jam
FIG & EARL GREY JAM
Serves 9 X 220G JARS
Lillie O’Brien OF LONDON BOROUGH OF JAM
BOOK: FIVE SEASONS OF JAM
Stepping into Autumn and our food fads change from the easy breezy light summer dishes, to comfort and richer foods. If you are thinking of making a quick and easy delicious jam, then look no further than this delicious recipe by Lillie O’Brien. Recently on a day trip out with the family, I visited ‘The Newt in Somerset’. What a wonderful place to nourish your soul. Beautiful gardens and walks that will feed you with pleasure. Any excuse for me to pop into a shop and covert their products is always on an agenda despite my husband's protestations. Anyhow, I popped into their garden shop to browse before leaving. This book caught my eye, upon flicking through I felt I needed the book in my life so that I could cook ‘Fig and Earl Grey Tea Jam’. Luckily for my family, I was right. It has now become a favourite in our house. The taste is delicate yet moorish!
- 1.5 kg Ripe Figs (recipe recommends Turkish)
- 10g Loose Earl Grey Tea Leaves
- 1 x Juice of Lemon
- 1 kg Caster Sugar
- Slice the figs in half, place flat-side down on a board and cut into 5mm/1/4inch slices.
- Put all the fruit into a heavy based saucepan with the tea leaves and set over a low heat for 5 minutes. The aim is to release the tea flavours alongside the natural fig juices.
- Slowly add the sugar and lemon juice and stir until the sugar has dissolved. Turn the heat up to high and cools for about 10 minutes, checking every so often that the jam is not sticking until it reaches setting point, 105ºC/2200F on a sugar thermometer.
- Pour into warm jars sterilised jars and let seal immediately. Store in a cool dark place.
Go on, Enjoy!