It's fig season. Our tree grew quite a lot this year, and all the new growth is covered in beautiful little figs. I'm enjoying eating them and sharing them.
As you might already know, we've lived in this house for almost two years, and we inherited the fig tree along with it. Before us, the house was owned by the first owners, who had been here since the early 1950's. A few months ago, we came home to find this little note on our door:
"My name is L.B.
My friend live here
and died here.
If you have any
figs for sale, Please
call me I will
take as many as you
don't need, ask for
Since then we've been really curious about this lady with her morbidly endearing note, who clearly loved our figs in past years, and wanted to keep her connection to her old friends. All summer HWWLLB has been asking when the figs would be ready, and reminding me to call her.
Finally, we have plenty of ripe figs, so I called her and she came by yesterday to get a bagful. She had fun looking around the house and the garden, and told us stories about her dear (departed) friends, for whom she made fig jam every year for many years.
I tried my hand at making fig jam for the first time this year, too. Now fig jam on homemade bread with cream cheese is my most favorite afternoon snack.
Here's the recipe I used, from Deborah Madison's wonderful cookbook, the Savory Way:
fig jam with cardamom and rose water
makes 2 cups
2 pounds figs
1 1/2 cups sugar (I used about 2/3 of this amount)
1/3 cup rose water
1 tsp finely ground cardamom seeds
Remove those skins that come off easily and leave the rest on. Chop the figs roughly, then stir in the sugar, half the rose water, and the cardamom. Cover and allow to sit overnight. If it's hot and the figs are over-ripe, put them in the refrigerator to keep them from turning.
The next day, put them in a stainless-steel or other non-corroding saucepan and slowly bring to a boil. Lower the heat and cook slowly for about 1 1/2 hours. As the jam begins to cook, check the bottom of the pot and make sure that all the sugar is broken up and dissolved; then stir occasionally as it cooks. When it has thickened, remove from the heat and add the rest of the rose water. Turn into sterilized canning jars; then immerse in a boiling water bath for 15 minutes.
Find some more tasty fig recipes at Chocolate and Zuchinni - yum!