Fig, Apple & Pomegranate Jam
Following the publication of Diana Henry’s latest book, Salt, Sugar, Smoke, I noticed a flurry of tweets about her fig and pomegranate jam. Having become a bit of a fig addict recently whilst they’ve been selling reasonably cheaply, I was intrigued. I didn’t have all of the ingredients required but I did have figs, pomegranate molasses and apples from my mother’s garden. Being a bit of a purist, I didn’t want to use sugar with added pectin, so I adapted Diana’s recipe to omit the ingredients I didn’t have and use more apple & lemon than she had stated to help set the jam. I was going to add chocolate, but at the last minute decided I wanted to taste the fruity flavours in all their purity.
This is how I did it:
- Washed 12 fresh figs (600g), then removed the tops and quartered them.
- Peeled, cored and chopped 3 cooking apples.
- Placed in a pan with 12 fl oz water.
- Grated in the zest of two organic lemons, then added the juice of both.
- Added 3 tbsp pomegranate molasses.
- Brought to the boil, then simmered for a few minutes until everything was soft.
- Added 600g golden granulated sugar and stirred until dissolved.
- Boiled for about 15 minutes until setting point was reached. I tested this by placing a saucer in the freezer, spooning in a bit of jam and seeing if it wrinkled when pushed with my finger.
- Poured jam into warm sterilised jars. I made 4 standard jars and 4 mini ones to be used as Christmas presents.
The jam came out a beautiful jewel like deep pink and tasted fantastic: figgy, but tart. The consistency was just right, not too runny and not too solid. I am glad this turned out as well as I’d hoped and I will be able to use it as Christmas gifts. I’m not yet sure how I will combine this with chocolate, but I surely will at some stage.
Susan over at A Little Bit of Heaven on a Plate is running her Home Made and Well Preserved Challenge again this year. Last year I entered apple and lemon curd, which I have made several times since as it is so good. There are two categories, Chutney and Jam and both will be judged with a lovely prize for the best in each category. I am, of course, entering this into the jam category which is, rather scarily to be judged by Vivian Lloyd, WI judge and author of First Preserves.
Laura of How to Cook Good Food has chosen pomegranates as this month’s One Ingredient, so I am happily submitting this to it. One Ingredient is co-hosted by Nazima of Franglais Kitchen.
The letter for Alpha Bakes happens to be J this month, so I am submitting this as J for Jam. Alpha Bakes is a monthly challenge hosted alternately by Caroline Makes and The More Than Occasional Baker.