i’m still smitten with salt sugar smoke, diana henry’s book on preserving. this weekend i decided to make fig jam – her recipe for fig and pomegranate jam has been teasing me ever since i got the book and i couldn’t wait any longer to try it. the book also contains a variation, which pairs the fig with orange and cardamom so, given i managed to get some ripe figs at a cheap price, i decided to make both.
the two versions are quite different from each other but the thing they have in common is the freshness of the fig flavour, something which i wasn’t expecting and definitely worth knowing if you’re not a fan of overly sweet, almost dusty flavour that some fig preserves have.
the pomegranate has both pomegranate juice and pomegranate molasses within it, which results in a bright and not particularly sweet flavour (this is my favourite variation); the orange also avoids excess sweetness, with a definite citrus tang and i love the pockets of cardamom that you encounter every now and then.
a lovely pair of jams to make and lovely to share – my twelve figs made 6 jars in total so sharing is definitely on the cards – either as they are or as part of a cream tea (the third jam pictured is gooseberry and elderflower).