Tis Fig Season

I think we mention in any publicity material relating to Maison De L'Orb that we serve home made preserves with breakfast. Using fruits from the garden and sourced locally, the preserves and flavours are forever changing. Yesterday while walking the hound we came across an enormous fig tree that was just begging to be picked...so we did, unashamedly. This is my very own recipe for fig jam which is excellent for breakfast but also makes a great topping for vanilla ice cream or a simple apple or almond tart. Ingredients 2 lemons 500 ml water 2 vanilla pods 2 cinnamon sticks A small thumb piece of ginger, peeled 1.5 kg sugar (if using sugar with pectin then use only 1kg as the figs are sweet) 1.5 kg figs 1. Slice the lemons in half and squeeze out the juice from each half. 2. Place the squeezed lemon halves together with the lemon juice in a large preserving pan. 3. Add the water, vanilla pods, cinnamon sticks, ginger and sugar. 4. Add the figs and bring to the boil. 5. Reduce the heat and simmer for at least an hour, stirring from time to time, until the mixture has thickened and become translucent. 6. Remove the lemon halves, vanilla pods, cinnamon sticks and ginger. 7. Spoon the hot jam into warm, clean jars, cover with wax discs, allow to cool, then cover with cellophane or jam jar lids. The above recipe should make about 4-5 jars of fig jam and can be stored away for the coming months or makes an ideal gift when visiting friends for afternoon tea.