A few Sundays back we had the pleasure of visiting our very dear friend Penny Pink at her Grandmother’s home in Chepstow. Not only were we treated to a divine leg of lamb with redcurrant jelly for lunch, but we were also treated to a carrier bag full of figs picked from a rather large tree in the garden. I then spent the entire return journey dreaming of what I could make from my unexpected bounty.
Penny now lives with her husband and baby daughter in Perth and we miss them all greatly. Now every time I eat this preserve I will have happy memories of our sun-filled Sunday at granny’s to remember.
1 tsp salt
1/2 vanilla pod
1.2 litres water
1 sachet powdered pectin
Makes five 200g jars
Chop each fig into approximately 10 pieces and place in a pan with a lid. Sprinkle with the salt and contents from the vanilla pod half and cover with the water. Let the pan stand in a cool place for 24 hours.
The next day add the sugar and pectin to the pan and heat gently until all the sugar is dissolved. Finally add the lemon rind and juice to the pan and stir well. Increase the heat and bring the pan to a rolling boil. I would expect it to take about 20 minutes of boiling to reach setting point but that is only a rough guide. Use the plate test to establish your preferred consistency. (See Hints & Tips).Place in warm sterile jars. Should keep for up to a year.