I have a fig tree in my backyard, and while the fruit never quite ripens, every summer the leaves come back lush and full. They find their way into so many things — lately, a jam of summer stone fruit, where they lend a soft, green note. Lovely spread on a crusty sourdough loaf or a French baguette, with butter or whipped ricotta.
Stone Fruit & Fig Leaf Jam
Description
Makes about 8 half-pint (8 oz) jars
Ingredients
4½ lbs (2 kg) mixed stone fruit, pitted and chopped
(cherries, rainier cherries, apricots, plums, or a mix)
3 cups (600g) granulated sugar
Juice of 2 lemons
2 fig small to medium leaves
Instructions
- Place a small plate in the freezer for testing the set later. Combine the fruit, sugar, and lemon juice in a large non-reactive bowl, stir to coat, and leave to macerate for 30 minutes to 1 hour, or overnight in the fridge, until the fruit has released its juices.
- Transfer the fruit and all its juices to a wide heavy-bottomed pot and add the fig leaves.
- Bring to a gentle simmer over medium heat and cook for 10–15 minutes, until the fruit has softened.
- Raise the heat and bring to a steady boil, stirring often, until the jam reaches 220°F, about 15–25 minutes depending on the fruit and the width of your pot.
- To test the set, spoon a little onto the chilled plate and leave for 1 minute. Push it with your finger — it should wrinkle and hold a line. Boil a few minutes more and test again if needed.
- Remove the fig leaves and ladle the hot jam into sterilized jars. Let cool completely before refrigerating.
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